COMBINED EFFECT OF A LOW PERMEABLE FILM AND EDIBLE COATINGS OR CALCIUM DIPS ON THE QUALITY OF FRESH-CUT PINEAPPLE

摘要

This work investigates the effectiveness of alginate and chitosan edible coatingsrnand ascorbate and lactate calcium salts combined with a low permeable film tornmaintain the quality of fresh-cut pineapple through 15 days at 4C. Respirationrnrate, color, firmness, pH, ripening index, juice leakage, total soluble solids in juicernleakage and ascorbic acid content were measured. Neither chitosan nor alginaterncoatings reduce the respiration rate of fresh-cut pineapple and oxygen values ofrnless than 2% were obtained at the end of the storage. Significant correlations werernfound between ripening index, pH and luminosity, indicating that these parametersrncould point to the quality of the pineapple. According to our findings, arncalcium lactate dip combined with the use of low permeable film retards the ripeningrnprocess and reduces the loss of luminosity, enhancing the quality of freshcutrnpineapple for up to 15 days at 4C.