Quality Evaluation of Fresh-Cut 'Josapine' Pineapple Coated with Hydrocolloid Based Edible Coating Using Gelatin

被引:3
|
作者
Hasida, M. R. Bizura [1 ]
Aida, M. P. Nur [1 ]
Zaipun, M. Z. [1 ]
Hairiyah, M. [1 ]
机构
[1] Persiaran MARDI UPM, MARDI Headquaters, Hort Res Ctr, Serdang 43400, Selangor, Malaysia
来源
关键词
edible coating; physicochemical parameters; microbiological changes; shelf life; FILMS; VEGETABLES;
D O I
10.17660/ActaHortic.2013.1012.140
中图分类号
S3 [农学(农艺学)];
学科分类号
0901 ;
摘要
The quality of fresh-cut 'Josapine' pineapple coated with hydrocolloid based edible coating using gelatin was evaluated during storage at 10 degrees C. Pineapple fruits were pre-cooled overnight at 10 degrees C prior to cutting. Cut pineapple were coated with gelatin at concentrations of 0.5, 1.0 and 1.5%. Samples without coating were treated as control. All samples were packed in rigid polypropylene containers and stored for 8 days at 10 degrees C. Samples were evaluated at 2 days interval for the physicochemical changes (colour, texture, pH, TTA and TSS) and microbiological changes (total plate count, total coliform and total yeast and mold). Overall results indicated fresh-cut pineapple remained good only for 6 days during storage at 10 degrees C as fungal infestation was observed in all treatments with prolonged storage. No significant difference was observed in all physicochemical parameters between the treated and control samples. However, overall microbiological analysis showed a slight reduction of total bacteria counts (TBC) and total yeast and mold (TYM) in 0.5% gelatin and reduction of total coliform (TC) in 1.0% gelatin.
引用
收藏
页码:1037 / 1041
页数:5
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