Effect of Physical Damage and Storage of Pineapple Fruits on their Suitability for Juice Production

This study evaluated the suitability of physically damaged pineapples, variety “MD2,” that were stored for up to 9 days at 20C for the production of fresh pineapple juice. Fresh pineapples were bruised and cut in different ways. The study showed an interaction effect of the physical damage treatment...

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Bibliographic Details
Published in:Journal of food quality 2014-08, Vol.37 (4), p.268-273
Main Authors: Hounhouigan, Menouwesso H, Linnemann, Anita R, Ingenbleek, Paul T.M, Soumanou, Mohamed M, Trijp, Hans C.M, Boekel, Martinus A.J.S
Format: Article
Language:English
Subjects:
ascorbic acid
ascorbic-acid content
Cutting
Damage
fresh
Fructose
Fruits
glucose
Juices
orange
physicochemical properties
pineapple juice
Pineapples
potato
storage time
Sucrose
temperature
total soluble solids
Vitamin C
vitamin-c content
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Summary:This study evaluated the suitability of physically damaged pineapples, variety “MD2,” that were stored for up to 9 days at 20C for the production of fresh pineapple juice. Fresh pineapples were bruised and cut in different ways. The study showed an interaction effect of the physical damage treatments and storage duration on juice pH, total soluble solids and sucrose content. However, bruising and cutting treatments did not affect the physicochemical qualities and vitamin C content of the fresh juice. Furthermore, storage of pineapple fruits for up to 9 days was accompanied by an increase of glucose and fructose. PRACTICAL APPLICATIONS: Damaged pineapples can be sorted at wholesale level, stored at 20C and used to produce a juice of similar physicochemical characteristics as the fresh juice. Furthermore, storage of pineapples is accompanied by a change in the sugar composition; processors may use this insight to produce sweeter juice.
ISSN:0146-9428
1745-4557
DOI:10.1111/jfq.12094