Shelf-stable pineapple slices preserved by combined methods
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How to Cite

Vega, H., Martínez, O., & Barbosa-Cánovas, G. V. (1995). Shelf-stable pineapple slices preserved by combined methods. The Journal of Agriculture of the University of Puerto Rico, 79(1-2), 75–84. https://doi.org/10.46429/jaupr.v79i1-2.4300

Abstract

Pineapple slices were treated by two combined methods, packaged and stored at room temperature. The first preservation method consisted of blanching pineapple slices at 100° C for two minutes followed by a cooling period of 1.5 minutes at room temperature. The slices were then immersed in a 50% sucrose solution with 1,000 ppm of potassium sorbate and 150 ppm of sodium bisulfite. The osmotic treatment was done at room temperature (28.5 ± 1.5° C) for 24 hours. The treated slices were removed from the osmotic solution, the excess syrup from the slices was removed, and the product was later packaged in sealed plastic bags. The final water activity values ranged between 0.95 and 0.97 for the packaged product. For the second preservation method, the pineapple slices were blanched in saturated steam for 12 minutes and stored at 12° C until processing by combined methods. Sucrose solutions (55 and 60° Brix) with four different concentrations of potassium sorbate (100, 200, 300, or 500 ppm) were used as osmotic solutions. The water activity was 0.91 after the osmotic process and 0.88 after hot air drying. A shelf life of at least 30 days was observed for product prepared with both preservation techniques, and the sensory characteristics noted were similar to those in a commercially canned product (Del Monte canned slices). The inhibitory effect of potassium sorbate on yeast and mold growth was significant for concentrations above 300 ppm.
https://doi.org/10.46429/jaupr.v79i1-2.4300
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