Minimal processing of Josapine pineapple
2000
Faridah M. S. | Abdullah Hassan | Razali M. | Latifah M. N. | Mohammad Selamat Madom
Josapine pineapple was suitable for minimal processing. The preparation involves harvesting at suitable maturity, size and defect sorting, trimming, washing, cutting, treatment for shelf-life extension, packing and storage. The surrounding temperature influenced the temperature in the package of minimally processed Josapine, and these consequently determined the storage life. At 2°C, the minimally processed Josapine can be stored for 2 weeks, Whereas at 10°C the shelflife was 1 week and 25°C was only 2 days. An effective cleaning and sanitation program was important to ensure of product safety.
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