Influence of modified atmosphere packaging on volatile compounds and physicochemical and antioxidant attributes of fresh-cut pineapple (Ananas comosus).
The effects of modified atmosphere packaging on volatile compound content and physicochemical and antioxidant attributes of Gold cultivar fresh-cut pineapples were assessed throughout storage at 5 degrees C. Fresh-cut pineapple pieces were packed under LO (low oxygen, 12% O(2), 1% CO(2)), AIR (20.9% O(2)) and HO (high oxygen, 38% O(2)) headspace atmospheres. Methyl butanoate, methyl 2-methylbutanoate, and methyl hexanoate were the most abundant volatiles regardless of the packaging atmosphere and days of storage; whereas most odor active volatiles were methyl and ethyl 2-methylbutanoate, 2,5-dimethyl-4-methoxy-3(2H)-furanone and ethyl hexanoate. Physicochemical attributes of pineapple did not significantly vary, whereas vitamin C content and total antioxidant capacity were lower for fresh-cut pineapple in HO (488 +/- 38 mg/100 mg(fw) and 54.4 +/- 5.7%, respectively) than for LO and AIR packages. Storage life of fresh-cut pineapple was limited to 14 days by volatile compounds losses and fermentation processes.
Agricultural Engineering Department and Postharvest Technology Laboratory, Center for Agronomic Research, University of Costa Rica, San Jose, Costa Rica.
Marta
M
Montero-Calderón
María Alejandra
MA
Rojas-Graü
Ingrid
I
Aguiló-Aguayo
Robert
R
Soliva-Fortuny
Olga
O
Martín-Belloso
D031230:Ananas; D000975:Antioxidants; D001272:Atmosphere; D002849:Chromatography, Gas; D014835:Volatilization
D000975:Antioxidants