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Title: PHYSIOLOGICAL CHANGES IN PINEAPPLE SLICES TREATED WITH ANTIBROWNING AGENTS

Author
item GONZALEZ-AGUILAR, G. - CIAD, MEXICO
item RUIZ, S. - CIAD, MEXICO
item ZAVALETA, R. - CIAD, MEXICO
item Wang, Chien

Submitted to: International Journal of Food Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 10/21/2003
Publication Date: 11/29/2003
Citation: Gonzalez-Aguilar, G.A., Ruiz, S., Zavaleta, R., Wang, C.Y. 2003. Physiological changes in pineapple slices treated with antibrowning agents. Food Science and Technology. May 2004, V. 37. Issue 3, P. 369-376.

Interpretive Summary: Fresh-cut fruits and vegetables are rapidly becoming desired by consumers because of their convenience. A major challenge faced by the produce industry is maintaining the quality of fresh-cut produce for the needed shelf-life for marketing. One of the most important problems with fresh-cut produce is browning of the cut surfaces. Browning detracts from the appearance of the slices and reduces their marketability. We have found that certain naturally occurring chemicals and vitamins and their derivatives are effective in preventing or reducing the discoloration of the surfaces of pineapples. Treatment with these natural compounds also reduces decay of the pineapple slices and maintaines slices in good condition for 14 days at 10°C. Information presented in this study is useful to other scientists and to the fresh-cut industry, and will ultimately benefit the consumer when these treatments are used at the commercial level.

Technical Abstract: The physiological responses of pineapple slices to antibrowning agents have been studied. Slices were immersed for 2 minutes in solutions of Isoascorbic acid (IAA) 0.1 M, ascorbic acid (AA) 0.05 M or acetyl cysteine (AC) 0.05 M, packaged in polystyrene trays, prior to storage for up to 14 days at 10°C. The use of these antibrowning agents reduced browning and decay of pineapple slices significantly. These treatments also reduced changes in L* and b* values as well as firmness loss. Changes of in-package atmosphere did not adversely affect quality of slices. However, antibrowning agents enhanced the accumulation of ethanol and acetaldehyde. Slices treated with 0.1M IAA had the best visual appearance and were more acceptable compared with the control slices. The best results were obtained using IAA, followed by AC and AA. Organoleptic attributes were not affected and no off-flavors were detected in the treated slices. We conclude that pineapple slices can be maintained in good condition for up 14 days at 10°C following treatment with antibrowning agents.