EFFECTS OF DIFFERENT VOLUMES OF NITROGEN GAS FUMIGATION ON POSTHARVEST PERFORMANCES MINIMALLY PROCESSED PINEAPPLE (Ananas Comosus L.)

Abstract

Fresh cut pineapple has a high popularity nowadays because of its fresh like quality, readyto-eat
properties
and
high
nutritional
value.
However,
prior
to
peeling
and
cutting
processes,

fresh

cut pineapple is usually susceptible to browning incidence, which was catalysed by
polyphenol oxidase (PPO) enzyme. Browning incidence generally degraded the overall
attributes of fresh cut pineapple, and simultaneously, limited its shelf life. In present study,
the effects of different volumes of nitrogen (N2) gas (0 mL, 5 mL, 10 mL, 15 mL, 20 mL and 25
mL) on fresh cut pineapples were evaluated under 5 ºC storage for nine days. The parameters
being evaluated were browning incidence, flesh colour, total phenolic content, ascorbic acid
concentration, flesh firmness, soluble solids concentration and titratable acidity. It is shown
that N2 gas fumigation at higher volume had significant effect (p≤0.05) in reducing browning
incidence of fresh cut pineapple. However, no apparent effects were found in other
postharvest parameters. In conclusion, fumigation with 25 mL of N2 gas has a tendency in
delaying the occurrence of browning, and maintaining other quality attributes of fresh cut
pineapple.