Effect of short term heat treatment, and, combination of surface coating and heat treatment on physico-chemical changes and physiological disorder of fresh pineapple (CV. N36 and gandul) prior to storage at 10°C
2000
Zaulia Othman | Suhaila Mohamed | Azizah Osman | Mohammed Selamat Madom
The effect of heat treatment (HT) and combination of surface coating treatment and heat treatment (CHT) were carried out on two cultivars of fresh pineapples, Gandul and N36.Pineapples for HT were exposed in hot air at 42°C for 24 hours before cold storage (10 ± 1DC, 85-88 RH). However, pineapples for CHT were dipped in surface treated solution (palm oil and paraffin for N36 and Gandul pineapples, respectively), followed by heat treatment and cold storage. HT reduced internal browning, reduced decay fruit, promoted colour development on skin and pulp but increased weight loss in both cultivars. The effects of HT were more significant in Gandul cultivar than N36 cultivar. Heat treatment significantly increased (P<O.05) fructose, glucose, TSS and ascorbic acid content in Gandul cultivar and sensory scores of N36 cultivar. CHT showed advantage in reducing weight loss during heating and increasing sugar-acid ratio in both cultivars. It also increased total sugar and TSS in N36 cultivar, and increased the sensory taste (sourness, sweetness, flavour, overall acceptability) for Gandul cultivar. In both cultivars, CHT retarded ripening and skin and pulp colour changes, reduced crown quality, caused significant increase in internal browning and translucency flesh, increased decay fruit and encouraged mold growth. However, mold growth in N36 cultivar was lower than in Gandul cultivar. These disadvantages of CHT caused reduced sensory scores for sourness, sweetness, flavour in N36 cultivars and, appearance and colour in Gandul cultivar especially at the end of storage.
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Эту запись предоставил Universiti Putra Malaysia