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.
Montero-Calderón
Marta
M
Agricultural Engineering Department and Postharvest Technology Laboratory, Center for Agronomic Research, University of Costa Rica, San Jose, Costa Rica.
Rojas-Graü
María Alejandra
MA
Aguiló-Aguayo
Ingrid
I
Soliva-Fortuny
Robert
R
Martín-Belloso
Olga
O
D031230:Ananas; D000975:Antioxidants; D001272:Atmosphere; D002849:Chromatography, Gas; D014835:Volatilization
D000975:Antioxidants