Influence of hot water treatment to quality properties of pineapple (Ananas comosus) fruit during storage

Minh, N.P. (2021) Influence of hot water treatment to quality properties of pineapple (Ananas comosus) fruit during storage. Food Research (Malaysia), 5. pp. 186-194. ISSN 2550-2166

Pineapple (Ananas comosus) was a non-climacteric fruit popularly distributed in Vietnam and other tropical regions. It was highly preferred by great appearance, wonderful texture, special flavour and perfect nutritional value. Moreover, it was also a good source of minerals, vitamins and antioxidants beneficial for human health. In harvesting season, it was highly perishable under ambient storage due to its high metabolic and moisture content resulting in quality degradation. This research evaluated the possibility of hot water treatment to the retention of quality attributes during storage. Pineapple fruits were dipped in hot water at different times and temperatures 30/35 (as control), 50/45, 52/40, 54/35, 56/30, 58/25, 60/20, 62/15 (°C/s). They were drained for 30 mins and stored at the ambient condition at the relative humidity of 85-90% for 15 days. In 3 day-interval, these fruit groups were taken to evaluate weight loss, firmness, decay index, total soluble solids (TSS), ascorbic acid. Results showed that there was a significant difference between the control and 7 treated groups. Pineapple fruits treated by hot water at 56/30 (°C/s) showed the lowest weight loss (0.15±0.05 to 1.34±0.01%), the lowest decay index (1.03±0.02 to 1.63±0.02), the most firmness (19.43±0.00 to 18.63±0.03 N), the highest TSS (24.35±0.02 to 23.01±0.01oBx), the highest ascorbic acid content (18.59±0.01 to 17.79±0.02 mg/100 g). Application of hot water submergence provided an alternative to chemical treatment to extend pineapple stability during storage and improve its marketability in distribution.

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Abstract

Pineapple (Ananas comosus) was a non-climacteric fruit popularly distributed in Vietnam and other tropical regions. It was highly preferred by great appearance, wonderful texture, special flavour and perfect nutritional value. Moreover, it was also a good source of minerals, vitamins and antioxidants beneficial for human health. In harvesting season, it was highly perishable under ambient storage due to its high metabolic and moisture content resulting in quality degradation. This research evaluated the possibility of hot water treatment to the retention of quality attributes during storage. Pineapple fruits were dipped in hot water at different times and temperatures 30/35 (as control), 50/45, 52/40, 54/35, 56/30, 58/25, 60/20, 62/15 (°C/s). They were drained for 30 mins and stored at the ambient condition at the relative humidity of 85-90% for 15 days. In 3 day-interval, these fruit groups were taken to evaluate weight loss, firmness, decay index, total soluble solids (TSS), ascorbic acid. Results showed that there was a significant difference between the control and 7 treated groups. Pineapple fruits treated by hot water at 56/30 (°C/s) showed the lowest weight loss (0.15±0.05 to 1.34±0.01%), the lowest decay index (1.03±0.02 to 1.63±0.02), the most firmness (19.43±0.00 to 18.63±0.03 N), the highest TSS (24.35±0.02 to 23.01±0.01oBx), the highest ascorbic acid content (18.59±0.01 to 17.79±0.02 mg/100 g). Application of hot water submergence provided an alternative to chemical treatment to extend pineapple stability during storage and improve its marketability in distribution.

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Item Type:	Article
AGROVOC Term:	pineapples
AGROVOC Term:	fruit quality
AGROVOC Term:	postharvest control
AGROVOC Term:	hot water treatment
AGROVOC Term:	storage
AGROVOC Term:	Ascorbic acid
AGROVOC Term:	weight losses
AGROVOC Term:	firmness
Geographical Term:	Vietnam
Depositing User:	Mr. Khoirul Asrimi Md Nor
Date Deposited:	02 Jul 2025 00:59
Last Modified:	02 Jul 2025 00:59
URI:	http://webagris.upm.edu.my/id/eprint/2920

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