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The post harvest sensory and chemical characteristics of cold‐stored pineapples pretreated with different Fruitone concentrations
Author(s) -
Othman Zaulia,
Madom Mohammed Selamat,
Osman Azizah,
Mohamed Suhaila
Publication year - 2006
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/jsfa.2563
Subject(s) - titratable acid , chemistry , food science , sweetness , sugar , ripening , sucrose , cold storage , reducing sugar , flavour , taste , horticulture , biology
The effects of Fruitone CPA [2‐(3‐chlorophenoxy)propionic acid] (0‐44 ppm) on post‐harvest storage, chemical characteristics and sensory evaluation of pineapples for fresh consumption after storage at 10 ± 1 °C were studied. Pre‐harvest Fruitone treatment beneficially affected the physical characteristics of pineapples, namely increased fruit weight, reduced texture loss, reduced crown size and delayed ripening, but adversely affected their chemical characteristics. Almost all parameters analysed (total soluble solid, titratable acidity, pH and sugars) showed that Fruitone concentrations between 35.2 and 44 ppm were most effective in delaying the ripening of pineapples compared to other concentrations. At these concentrations, Fruitone significantly ( P < 0.05) reduced the total soluble solid and pH, but significantly ( P < 0.05) increased the titratable acidity. Fruitone treatment was effective in maintaining the TSS and reduced the fluctuation of sugar and the sugar–acid ratio during storage and between fruits. Sensory scores showed that there was a slight increase in the score for odour after 3 weeks of storage between Fruitone‐treated pineapples and control pineapples, while all other sensory attributes (sourness, sweetness, flavour and overall acceptability) were insignificantly different. All sensory attributes correlated positively with pH and sucrose at low concentrations of Fruitone (0–8.8 ppm and 0–26.4 ppm, respectively); with glucose at intermediate Fruitone concentration (17.6–26.4 ppm); with total soluble solid at higher Fruitone concentrations (35.2–44 ppm); and with sugar–acid ratio at all concentrations (except at 44 ppm Fruitone). Copyright © 2006 Society of Chemical Industry