EFFECTS OF CALCIUM ASCORBATE AND CALCIUM LACTATE ON QUALITY OF FRESH-CUT PINEAPPLE (Ananas comosus)

Due to increasing demand of fresh-cut fruits and vegetables or minimally processed foods that are convenient with fewer preservatives, high nutritive value, and fresh sensory attributes, the fresh-cut produce industry is one of the fastest growing food industries worldwide. This study was conducted to determine the antimicrobial efficacy of calcium ascorbate and calcium lactate on fresh-cut pineapple and evaluate the physicochemical and sensory qualities of the treated and untreated produce. Freshly harvested ripe ‘Queen’ pineapple fruits (25-60% of the eyes yellow) were obtained from a local plantation, peeled, and sliced as commercially practiced. Calcium ascorbate and calcium lactate were applied at 1.5-2.5% as 2-min dip. Control treatments included 150 ppm chlorine and distilled water as 2-min dip. The product samples were packed in sterile resealable 50 μm-thick polyethylene bag and stored at 7-10 °C for 5 days. Calcium ascorbate and calcium lactate were effective in reducing aerobic and coliform bacteria as well as yeasts and molds at 2.5% concentration. The antimicrobial activities of these organic salts were comparable to chlorine after 3 hours from treatment but were much better than chlorine after 5 days of storage. Meanwhile, the physicochemical properties (color evaluation, titratable acidity, and pH) and sensory attributes (color, aroma, taste, texture, and general acceptability) of fresh-cut pineapple after 5 days of cold storage were not adversely affected using calcium ascorbate.

Keywords:

Ananas comosus, organic salts, antimicrobials postharvest quality, pineapple,

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