A PROCESS OF IMPROVING STORAGE QUALITY OF FRESH-CUT PINEAPPLE

This utility model describes the process of improving the storage quality of fresh-cut pineapple (Ananas comos s (L.) Merr.) by treating with a gaseous ethylene inhibitor. The ethylene inhibitor, 1-methylcyclopropene (1-MCP) is applied to fresh cut pineapples by injecting 1-5 ppm 1-MCP into the frui...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	BERNARDINO, Meryl A, SERRANO, Edralina P, ISRAEL, Katherine Ann C
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS HUMAN NECESSITIES PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	This utility model describes the process of improving the storage quality of fresh-cut pineapple (Ananas comos s (L.) Merr.) by treating with a gaseous ethylene inhibitor. The ethylene inhibitor, 1-methylcyclopropene (1-MCP) is applied to fresh cut pineapples by injecting 1-5 ppm 1-MCP into the fruits packs and storing the fruit packs at 5-8oC. The method provides unexpected improvement in the gas levels (ethylene, C02 and 02) inside the pack which is characteristic of a modified atmosphere packaging. Improvements in the storage quality mainly retarded browning of the fruit slices were also observed. The method offers a convenient way of applying the ethylene inhibitor directly in the processing line and utilizing a convenient packaging form.