Pineapple is a commercial tropical fruit ranking sixth in global fruit production. Seasonal market gluts result in huge postharvest losses in all pineapple-growing nations. To reduce postharvest losses of fruits, viable, cost-effective and market-oriented value-added products are needed urgently. The present study was carried out to determine the suitability of two commercial varieties, Kew and Mauritius, for the development of intermediate moisture (IM) fruits and to evaluate product quality during storage. Pineapple slices were steam blanched for 2 min, followed by immersion in osmotic solution containing sucrose and sorbitol (fruit: solution ratio of 1:4), in combination with 0.5% ascorbic acid and 0.25% potassium metabisulfite, for 6 h and were subsequently dehydrated in a tray drier at 50 °C until the moisture content of the product attained equilibrium. The initial moisture contents of IM Kew and Mauritius pineapple slices were 26.53 and 21.65 g/100 g, respectively, while the water activity ranged between 0.671 and 0.666. The L* and b* values showed a decreasing trend, while a* value increased throughout storage, irrespective of variety and storage conditions. The initial TSS of IM pineapple from both varieties was 72 0 Brix, which declined during storage. Though titratable acidity of the product decreased during storage, the decline was insignificant. The total carotenoids of the product from Mauritius was significantly higher (0.809 mg 100 g− 1) compared to the one from Kew (0.215 mg 100 g− 1). Total phenolics contents in IM slices showed an increasing trend during storage, irrespective of varieties and storage conditions. IM pineapple slices from the variety Mauritius had significantly higher flavonoids (40.50 mg) than the product from Kew (30.0 mg 100 g− 1). DPPH radical scavenging activity was highest (3.0 μl ml− 1) in IM slices from the variety Mauritius as compared to those from Kew (5.0 μl ml− 1). IM pineapple from Mauritius recorded higher organoleptic scores throughout storage. Fungi were not detected in any of the samples throughout the storage period while the population of bacteria and yeast was negligible. Graphical abstract

Pineapple is widely grown in tropical countries, and the fruits are well-known for their unique flavor. The ideal stage of maturity, optimum storage temperature, congenial relative humidity, and adequate type of packaging are critical factors that determine the shelf life and quality of pineapple fruits. Therefore, this investigation was carried out to determine the effect of maturity stage and shrink-wrap packaging, along with ambient and low-temperature storage in order to determine the impact of these factors on extending the shelf life and quality of pineapple fruits. The results revealed that fruits with 75% yellow tubercles at the harvesting stored under ambient temperature had a shelf life of just 7 days compared to the fruits having 25% yellow tubercles subjected to shrink-wrap packaging, followed by low-temperature storage, which had a shelf life of 49 days. The findings of this study conclusively proved that harvesting pineapple fruits with 25% of yellow tubercles, followed by shrink-wrap packaging in 25 μ polyolefin film and subsequent storage in a cool chamber at 12–13 °C and 85% relative humidity can prolong the shelf life and will also maintain the quality of pineapple fruits.

Functional beverages originate primarily from fruits and vegetables sources, but also include those from other plants such as tea, coffee, cocoa, soybean as well as animal products like milk and dairy-based and alcoholic drinks. They have definite medical or health benefits which include prevention or delaying the progress of diseases. Indian gooseberry is a very rich source of vitamin C and phenolics, two potent antioxidant compounds. Similarly curcumin in turmeric, piperine in black pepper and gingerol in ginger have proven antioxidant and anti-inflammatory properties. Incidence of covid-19 pandemic has raised awareness among people the importance of maintaining higher levels of immunity. A study was undertaken at Kerala Agricultural University during 2020–21 to develop an herbal functional drink from Indian gooseberry fruit juice incorporated with turmeric and black pepper powders, ginger juice extract and juice of acid lime fruits. The herbal drink formulated with these ingredients was homogenized at an operating pressure of 175 Bar with a speed of 235 SPM and was subsequently pasteurized at 100 0 C for 10 minutes in glass bottles, followed by storage under refrigerated conditions at 5 ± 2 0 C for 3 months. The initial ascorbic acid, total phenolics, total flavonoids, total carotenoids and total curcumin contents were 61.0 mg100g− 1, 184.0 mg100g− 1, 153.0 mg100g− 1, 119.98 mg100g− 1 and 31.0 mg100g− 1, respectively. Antioxidant activity of the herbal drink was determined by three assays, viz. ABTS, DDPH and FRAP. The initial IC 50 values of the herbal drink by ABTS, DPPH and FRAP assays were 8.64, 0.212 and 0.368 μgml− 1, respectively. Significant decline in ascorbic acid, total flavonoids, total carotenoids and curcumin content were recorded in the product during storage in contrast to the total phenolics content which showed a significant rise over the storage period. Antioxidant activity of the herbal drink determined by all the three assays also declined significantly throughout the storage period. The results indicate that the product can be promoted as a healthy drink which has to be stored at low temperature in order to retain higher levels of antioxidant compounds and antioxidant activity. Graphical Abstract