Storage quality of fresh-cut ‘Huaimun’ pineapple treated with the mixed solutions of ascorbic acid and citric acid

Abstract

This research was aimed to find the suitable ratio concentration of ascorbic acid and citric acid on the storage quality of fresh cut pineapple (Ananas comosus L. Merr.) cv. “Huaimun”. Uniformity of fruits free from disease and insect were selected. The pineapple fruits at the 2nd or 3rdstage of maturity (fullness at 25 – 50% of the yellow peel) were washed, peeled and trimmed into pieces. Fruit slices were soaked in a solution containing 0% (a control as distilled water), 0.5:0.5% and 1.0:0.5% of ascorbic acid and citric acid, respectively for two minutes, and air dried, packed in sealed plastic boxes. Then fruit slices were stored at 6°C (61 % RH) for 10 days. Postharvest quality was determined every two days. The research found that at 0.5:0.5% ratio of ascorbic acid and citric acid treatment was suitable for reducing the browning of fruit slices in this study as shown by a higher L* level (P < 0.05). This resulted in extending the storage life to 9 days at 6 degrees Celsius with 61% of relative humidity, compared to a control for 6 days with significant difference (P < 0.05). Sensory evaluation in both color and aroma was acceptable in slices treated with 0.5:0.5% of ascorbic acid and citric acid, but off-odor was observed over a longer period of storage in 1.0:0.5% ascorbic acid and citric acid slices. The solution of ascorbic acid and citric acid had no effect on weight loss, firmness, and chemical compositions in fruit juices of fresh-cut pineapple (soluble solids, titratable acidity, pH and vitamin C) in this study.