Title: Physicochemical monitoring of minimally processed pineapple with the use of edible films based on maltodextrin

Authors: Bruna Barbara Bucalão Gnas; Edmar Clemente

Addresses: Lab. Bioquímica de Alimentos/DQI, Universidade Estadual de Maringá, Av. Colombo 5790, CEP, 87020-900, Maringá, PR, Brazil ' Lab. Bioquímica de Alimentos/DQI, Universidade Estadual de Maringá, Av. Colombo 5790, CEP, 87020-900, Maringá, PR, Brazil

Abstract: Minimally processed products have become more important in the marketing of fruits and vegetables due to increasing consumer demand for convenience and nutritional benefits. The successful use of this technology depends on storage and appropriate treatment. This work aims to assess the quality of a variety of pineapple produced in Santa Isabel do Ivaí/PR/Brazil, noting the application of a conservative solution and different edible films in the conservation of the fruit. The minimally processed fruits were stored under cooling at 3%C for 15 days. The assays carried out were: pH, loss of fresh mass, total soluble solids, total acidity titration, ratio, total soluble sugars, reducing sugars, ascorbic acid and humidity. According to the results, the treatment (T6) that used conservative solution and edible film made of 3.0% of maltodextrin and 0.4% sunflower oil showed the best results for conservation pineapple minimally processed.

Keywords: minimally processed fruits; pineapple; maltodextrin; fruit conservation; edible films; physicochemical monitoring; consumer demand; convenience; nutritional benefits; marketing; food storage; Santa Isabel do Iva; Brazil; conservative solutions; cooling; fresh mass; soluble solids; acidity; titration; soluble sugars; reducing sugars; ascorbic acid; humidity; pH measurements; basicity; aqueous solutions; sunflower oil; postharvest technology; innovation.

DOI: 10.1504/IJPTI.2013.051991

International Journal of Postharvest Technology and Innovation, 2013 Vol.3 No.1, pp.73 - 82

Received: 18 May 2012
Accepted: 27 Sep 2012
Published online: 05 Jul 2014 *

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