Effect of acidic electrolyzed water combined with packaging on quality changes of fresh-cut‘Nanglae’ pineapple

Abstract

The effect of acidic electrolyzed water (AEW) on quality changes of fresh-cut ‘Nanglae’ pineapples was first investigated. Fresh-cut sample was treated in AEW at 42 or 82 ppm available chlorine concentration (ACC) for 1 and 2 min or distilled water (DW) for 2 min followed by washing with 2% NaCl for 30 sec. Unwashed sample was used as a control. Treated samples were packed into polypropylene bags, sealed and stored at 5+1 °C 95% RH. Qualities in terms of total plate count (TPC), coliform, yeast and mold, color, juice leakage (JL), firmness, total soluble solid (TSS), titratable acidity (TA), vitamin C content and sensory evaluation were determined at 0, 2, 4, 6 and 8 day of storage. JL was observed after 2 days storage in all treatments. Sample treated with AEW gave JL in a range of 1.20-2.90 ml per package at 6 days storage which was smaller than in a control (7.13 ml/ package). Treatment with AEW 82 ppm for 2 min followed by 2% NaCl for 30 sec showed the lowest TPC of 5.77 log CFU/g after 4 days storage. This treatment was then selected to combine with three types packaging; PP bag, wrap and anti-fog polypropylene film (PP-AF) sealed. Treated samples packed with PP-AF sealed gave even lower TPC (5.12 log CFU/g), JL (1.77 ml per package) and highest vitamin C content (12.44 mg/100g) and an acceptance score of 3.82. This combined treatment could extend shelf life of fresh-cut ‘Nanglae’ pineapple to 8 days storage at 5+1°C, 95% RH.