Metabolic activity of fresh-cut 'Pérola' pineapple as affected by cut shape and temperature

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Abstract

The effects of cut shape and temperature on the respiratory activity and ethylene synthesis of fresh-cut 'Pérola' pineapple were investigated. Two experiments were carried out. In the first, slices and chunks were placed in air-tight packages kept at 4 or 10°C. Gas samples were taken every 2 h during 12 h and analysed by gas chromatography. In the second experiment, peeled fruits, slices and chunks were placed in air-tight glass jars connected to a flowboard installed in a cold room at 5 ± 1°C. This system provided a continuous flow of humid and cold air during 14 d. Respiration rate was determined every 2 h, during the first 12 h, then daily for 10 d and on days 12 and 14. Ethylene synthesis was not detected during 12 h of evaluation. The lower respiration rates that occurred when fruits were stored at 4°C indicate that this condition provides greater shelf life for the fresh-cut product. The initial respiration rate of slices and chunks stored at 5°C doubled as compared with peeled fruits under the same conditions. The respiratory behaviour of slices and chunks was very similar during 14 d of cold storage, with respiration rates between 1.96 and 4.10 mg CO2 kg-1 h -1.

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APA

Antoniolli, L. R., Benedetti, B. C., Sigrist, J. M. M., Souza Filho, M. D. S. M., & Alves, R. E. (2006). Metabolic activity of fresh-cut “Pérola” pineapple as affected by cut shape and temperature. Brazilian Journal of Plant Physiology, 18(3), 413–417. https://doi.org/10.1590/S1677-04202006000300008

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