Pineapple - Tropical and Subtropical Fruits: Postharvest Physiology, Processing and Packaging - page 332

Browning and softening of minimally processed pineap-
ple is a major symptom of quality loss. Gonzalez-Aguilar
et al. (2005) treated pineapple slices with antibrown-
ing agents (ascorbic acid, isoascorbic acid, and N-acetyl-
cysteine) prior to storage at 10 ◦ C for 14 days. All treatments
reduced browning and increased the shelf life and quality
of the product. Ascorbic and isoascorbic acids slowed the
loss of sugars, vitamin C, and phenolics, whereas N-acetyl-
cysteine is less effective. Blanching cubes (80 ◦ C, 1 min)
and treating them with 1% citric acid also significantly re-
duces browning (Cornejo-Mujca et al., 2006).
Fresh-cut 'Perola' pineapple treated with CaCl 2 (1-2%)
has no beneficial effects on the texture and interfered nega-
tively with flesh color (Antoniolli et al., 2003), though Silva
et al. (2003) reported that slices treated with 1% CaCl 2 are
firmer than the untreated samples at the end of the storage.
Eduardo et al. (2008) observed that pineapple slices treated
with 3% calcium sulphate showed better firmness. A com-
bination of 1% CaCl 2 and an edible gluten coating and
gamma irradiation treatments of fresh-cut pineapple before
packaging results in less microbiological growth than when
the treatments are done separately (Pilon et al., 2006b).
Pineapple slices treated with 1-methylcyclopropene
(1-MCP), an ethylene inhibitor, exhibited lower respira-
tion rate and browning and had a higher acceptable visual
quality and shelf life (Budu and Joyce, 2003). An addi-
tional effect of 1-MCP treatment was found when the fruit
slices were also dipped in ascorbic acid (2%); the com-
bined treatment reduced browning, electrolyte leakage, and
fruit softening. Moreover, 1-MCP treated samples packed
in a N 2 O-enriched atmosphere had a lower respiration rate,
ethylene production, softening, and microbial growth than
those not treated (Rocculi et al., 2009).
When fresh-cut pineapple is irradiated with 1 or 2 kGy,
the flesh color is not affected, although a reduction in firm-
ness is observed at 1 kGy. However, the control had the
best sensory scores for aroma, taste, texture, and appear-
ance (Moda et al., 2008). Others have reported conflicting
results, with Shashidhar et al. (2007) showing an improve-
ment of the microbiological quality of pineapple pieces
irradiated with 1 or 2 kGy, while Hajare et al. (2006) ob-
served that 2 kGy dose did not affect the nutritional and the
sensory quality significantly.

postcutting life and quality of fresh-cut pineapple ranged
from 4 days at 10 ◦ C to over 2 weeks at 2.2 and 0 ◦ C. Gil
et al. (2006) reported that after 6 days of storage at 5 ◦ C,
carotenoids and vitamin C losses are 25% and 10%, respec-
tively.

Packing
Fresh-cut pineapple stored at low temperature (4-5 ◦ C)
in controlled and/or modified atmosphere can be held for
up to 7 days (Robles-Sanchez et al., 2007). Marrero and
Kader (2006) improved the final appearance of the 'Smooth
Cayenne' ('PRI3620') pineapple cubes stored in 8% O 2 or
lower due to retention of the yellow flesh color. Increas-
ing CO 2 concentration to 10% had the added advantages
of retained luminosity due probably to a lower activity of
browning enzymes and delayed microbial growth. Accord-
ing to these authors, storing fresh-cut pineapple in 2% O 2
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10% CO 2 extended postcutting life more than 2 weeks
(Marrero and Kader, 2001).
Controlled atmosphere at 5% O 2 15% CO 2 slightly

reduced the microbial growth in fresh-cut 'Perola' pineap-
ple (Antoniolli et al., 2007) and is the most appropriate
storage atmosphere (Budu et al., 2007). Atmospheres of
5% O 2 and 5% CO 2 or 2% O 2 and 10% CO 2 are effective
in controlling loss of slice firmness during the commercial
life of the 'Smooth Cayenne' fruit stored for 6 days at 5 ◦ C
(Prado et al., 2003, 2004). Hernandez (2008) recommended
air and microperforated film for 10 days' storage at 5 ◦ Cof
'Red Spanish' slices to retain slice color (brightness, hue
and chroma) and to reduce translucency. The selection of
storage atmosphere and packaging is variety dependent and
may also be affected by fruit maturity at processing.
Light exposure may influence minimally processed prod-
uct quality. Gil et al. (2006) observed that light exposure
during storage promoted browning in pineapple pieces.
Hernandez (2008) recommended storage at 5 ◦ C in the dark.

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PROCESSING AND PROCESSED PRODUCTS
The fruit after harvest is transported in large bins with
the crowns down to serve as cushions to minimize fruit
bruising. The bins are transported to a central location for
size grading and any washing/sanitizing treatments. Gentle
handling is essential to avoid tissue damage that can accel-
erate quality loss. It is desirable to process the fruit within
24 hours of harvest. The details regarding the fruit source,
date of harvest, field number, and grade need to be carefully
recorded to ensure traceability.

Cooling
The postcutting life of pineapple is dependent on tempera-
ture and can vary from a few hours at 20 ◦ Ctodaysatthe
storage temperature recommended for whole fruit (10 ◦ C)
toseveralweeksat1 ◦ -4 ◦ C (O'Connor-Shaw et al., 1994;
O'Hare, 1994). Marrero and Kader (2001, 2006) found that