Multi Target Preservation as an Effective Post-harvest Processing Technology for the Chemical and Microbiological Stability of Pineapple (Ananus Comosus)

Abstract

Multi-target preservation involving pH, water activity, mild preservative, thermal treatment, and an effective packaging was used in combination to stabilize fresh pineapple cubes for room temperature storage up to two months. Bromelain, total phenolics, and flavonoid contents were quantified from different parts of pineapple and from three varieties Mauritius, Kew, and Queen. The highest quantity of bromelain was determined in pineapple crown (50.00 ± 0.6 GDU/g), followed in pulp (48.32 ± 1.00 GDU/g) for the Kew variety. Pineapple peel had the highest phenolic and flavonoid contents among all the varieties studied. The stabilized product was microbiologically safe, and the sensory analysis indicated an acceptable product. The economics of establishing a small processing plant was also studied to prove the profitability.