Impact of environment friendly sanitizers in fresh cut processing of pineapple

Abstract

Pineapple (Ananus comosus) slices were washed with normal tap water and a solution of aqua containing 2% citric acid, 200 ppm sodium hypochlorite and 0.1% calcinated calcium. After removing the surface water with a fan, the pineapple slices were placed in a polypropylene (PP) box and refrigerated at 4±1°C and 50±5% relative humidity (RH). The effectiveness of the treatments was evaluated by determining the respiration rate, firmness, external colour, ascorbic acid content, total soluble solid (TSS), titratable acidity, pH, total sugar and reducing sugar, and sensory quality. The lowest amount of CO ₂ produced (around 29 mg/kg-h) was observed in pineapple slices wash with sanitizers, while the maximum amount (49.63 mg/kg-h) was found in tap water, followed by 37.03 mg/kg-h in unwashed samples after 6 ^th day of storage in the refrigerator. Samples washed with tap water, in particular, showed a severe increase in respiration rate, indicating decay of the samples. Pineapple slices washed with sanitizers and unwashed samples were observed to be in good condition and received scores ranging from ‘neither like nor dislike’ to ‘like slightly’, whereas tap water washed samples scored ‘dislike moderately’, indicating they were unacceptable at 5 ^th day of refrigerated storage.