Premium
Non‐Volatile Organic Acids, pH and Titratable Acidity Changes in Pineapple Fruit Slices During Frozen Storage
Author(s) -
Bartolomé Ana P,
Rupérez Pilar,
Fúster Carmen
Publication year - 1996
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199604)70:4<475::aid-jsfa525>3.0.co;2-k
Subject(s) - titratable acid , malic acid , chemistry , citric acid , cultivar , organic acid , cold storage , food science , botany , horticulture , freezing point , biochemistry , biology , physics , thermodynamics
Effects of freezing and frozen storage on pH, titratable acidity and non‐volatile organic acids of two pineapple fruit cultivars, Smooth Cayenne and Red Spanish, were studied. Pineapple fruit was frozen as slices in a cold room at −18°C and stored at this temperature for a 12 month period. A negative correlation was found between pH and titratable acidity in the two cultivars throughout frozen storage ( r =‐0·67 for Smooth Cayenne and r =‐0·71 for Red Spanish). Non‐volatile organic acids were determined by high performance liquid chromatography. The major components were citric and L‐malic acids. A high correlation was found between these two acids during frozen storage ( r =0·75 in Smooth Cayenne and r =0·78 in Red Spanish). There were significant differences ( P⩽ 0·01) in pH and titratable acidity between the two studied varieties after a year of frozen storage. Significant differences ( P⩽ 0·05) were found in pH values during frozen storage in cv Smooth Cayenne and in citric and L‐malic acids in cv Red Spanish. Freezing preservation of pineapple fruit slices led to minimal chemical changes after a year of frozen storage.