EFFECT OF FREEZING RATE AND FROZEN STORAGE ON THE TEXTURE AND SENSORY ANALYSIS OF 2 PINEAPPLE FRUIT CULTIVARS

The effects of freezing rate (in a cold room at -18 degrees C and in an air-blast freezer at -50 degrees C) and frozen storage (at -18 degrees C for 0-12 months) on texture and the sensory quality of pineapple fruit slices of Smooth Cayenne and Red Spanish cultivars were examined. The texture of pineapple fruit slices was evaluated by sensory and instrumental measurements. Sensory texture was highly (P less than or equal to 0.05) and positively correlated with overall fruit acceptability and appearance and negatively correlated with flavour in the two cultivars studied. Sensory analysis showed no significant differences (P less than or equal to 0.05) in the appearance, colour, odour, texture, flavour and overall acceptability between the two varieties studied when frozen at different rates, as compared to the fresh product and after 1 year of frozen storage at -18 degrees C. The two cultivars are suitable for freezing.