EFFECT OF SHORT-TERM ANOXIA TREATMENTS ON QUALITY CHANGES IN FRESH CUT PINEAPPLE CV. SRI-RACHA

Abstract

The objective of this study was to investigate the effect of short-term anoxia treatment with Smooth cayenne pineapple fruit cv. Sri-Racha on quality changes of fresh-cut product. The treatment time of anoxia condition was set at 0 as control, 10, 20 and 30 hr using humidified nitrogen gaseous with flow rate at 100 ml min^-1. Color (L*, b* and Hue angle values) and sensory attributes (preference test; 5-point hedonic scale and disorder evaluations) were periodically analyzed 2 days interval during storage at 4±2 °C for 8 day. It was found that anoxia treatments had no effect on Hue angle of fresh-cut pineapple from day 0 of storage. However, anoxia treatment for 20 and 30 hr had significant higher L* value than that of other treatments, whereas, treated sample with 20 and 30 hr of anoxia had significant lower level of b* value (yellowness). In addition, treated Sri-Racha sample with 30 hr anoxia had higher score of color and overall appearance, whereas, higher score of browning was found in control sample. Furthermore, anoxia treatment had no significantly effect on texture analysis of cut samples, whilst difference of firmness scores among treatment was significantly found throughout storage.