AbstractThe effect of blanching on the shelf life and chemical and physical properties of intermediate moisture products of Red Spanish pineapple was analyzed. Fruits were blanched before being immersed in a sucrose syrup containing potassium sorbate and sodium bisulfite. The final pineapple products were packaged in polypropilene bags and stored at room temperature (28° to 30° C) away from direct sunlight. The blanched products were more stable than the non-blanched in terms of shelf life, chemical and physical properties. Shelf life of blanched products exceeded 30 days.
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