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The effect of cold storage temperature on quality changes and volatile compounds in fresh-cut ‘Phulae’ pineapple was determined. Samples were cut and dipped in 2% NaCl solution for 1 min, packed inpolypropylene bag and stored at 5, 10 and 15°C + 1°C. Physico-chemical characteristics, microbiological quality and volatile compounds using headspace gas chromatography-mass spectrometry (GCMS-HS) were evaluated every 2 days until 2 weeks of storage. The lighter flesh color, the bright visual good appearance retained at all storage temperatures. Ascorbic acid content was in the excellent source for all temperatures (30 - 19 mg/100g fresh weight). More than 30 volatile compounds were identified. The predominant compounds were ethyl acetate, acetic acid, ethyl butanoic acid, hexanoic acid, octanoic acid, dodecanal, nonanol, butanol, butanoic acid ethyl ester (methyl ester), butanoic acid 2-methyl-, ethyl ester (methyl ester) and so on. The increasing of storage temperature also increased two times of the ethyl acetate and acetic acid productions. A relationship between microorganisms and carbon dioxide productions were observed. The ethyl acetate and acetic acid amounts in fresh-cut sample were found in increasing numbers as increased yeast and mold counts at all storage temperatures. Total plate count was in safety range (2-5 log CFU/g) along 14 days at 5+1°C according to the Regulation of Department of Medical Sciences. The results obtained from this experiment could be used for the development of spoilage indicator that can be applied for fresh-cut ‘Phulae’ pineapple in order to maintain the quality and safety products for consumers.
Keywords: carbon dioxide, GCMS-HS, ‘Phulae’ pineapple, quality changes, volatile compounds
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