Effect of Chemical Pretreatments on the Quality of Minimally Processed Pineapple Stored in Polystyrene Packages

Ediriweera, S.; Abeywickrama, Krishanthi; Latifa, M

doi:10.4038/cjsbs.v41i2.5385

Cited by 6 publications

(9 citation statements)

References 5 publications

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“…Both ascorbic and citric acid inhibit the growth of yeasts and moulds by lowering the pH of processed commodity. Similarly, Ediriweera et al, (2012) reported zero yeast and mould counts for fresh cut bell pepper, treated with 1% sodium chloride and stored at 5-7 0 C by day 7. When sodium chloride is incorporated as a pre-treatment, high osmotic pressure results in plasmolysis of microbial cells causing dehydration and inhibition of growth of microorganisms.…”

Section: Discussionmentioning

confidence: 89%

“…During preparation of fresh cuts, produce are immersed in pre-treatment solutions at the final stage of handling operations. Compounds such as ascorbic acid, citric acid, sodium metabisulphite, sodium chloride and calcium chloride have been utilized throughout the world as suitable preservatives to manage microbial problems and reduce browning for maintaining quality of fresh cuts such as potato, apple (Ahvenainen, 1996), bell pepper (Ediriweera et al, 2012), Pineapple plus amberella (Daranagama et al, 2012), Ela Batu (Solanum surattense) (Dharmabandu et al, 2007) and Jak fruit (Latifah et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

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Microbial Status of Fresh Cut Cooking Banana Variety Alukesel (Musa acuminata × Musa balbisiana, ABB Group) as Affected by Pre-Treatments

2016

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Fresh cut (minimally processed) cooking banana variety Alukesel was subjected to different pretreatments, packed in polystyrene packages and stored at 5-7 °C for a week. Effect of several identified pre-treatments on Total Plate Count (TPC) and Total Yeast and Mould counts (TYM) were evaluated. Bacteria isolated from plates were identified using biochemical tests and molecular tools. In pre-treated samples, microbial counts were within safe-to-consume limits. Bacillus cereus, Enterobacter ludwigii and Bacillus thuringiensis were identified from fresh cut samples using molecular tools. Citric acid at 3% w/v effectively controlled bacteria, yeasts and moulds and this observation was significantly different from the control (p<0.05). The present study has shown that 3% citric acid was the most effective pretreatment for minimal processing of Alukesel which controlled bacteria, yeasts & moulds completely. Alukesel pretreated with 3% citric acid was free from food borne pathogens such as Salmonella, Clostridium, Yersinia, and Listeria.

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Section: Discussionmentioning

confidence: 89%

Section: Introductionmentioning

confidence: 99%

Microbial Status of Fresh Cut Cooking Banana Variety Alukesel (Musa acuminata × Musa balbisiana, ABB Group) as Affected by Pre-Treatments

2016

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“…Samples dipped in distilled water were used as the control. Treated samples were allowed to drip dry for 15 min (Dharmabandu et al 2007;Ediriweera et al 2012). Five to seven (5-7) slices of pre-treated commodity were aseptically transferred to polystyrene packages of 70 g capacity.…”

Section: Preparation Of Samplesmentioning

confidence: 99%

Quality assessment minimally processed immature jakfruit (Artocarpus heterophyllus, Lam.) as affected by pretreatments

et al. 2015

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Degree of browning, firmness, sensory properties and microbiological quality of minimally processed immature jakfruit were investigated on initial and seventh day after storage at 5-7°C. Samples were pretreated with 0.5 % and 1 % sodium metabisulphite, 1.5 % citric acid+1.5 % ascorbic acid, 3 % citric acid, 3 % ascorbic acid and packed in polystyrene packages and over wrapped with polyvinylchloride (PVC) stretch film before storage. When degree of browning in relation to absorbance was assessed, immature jakfruit pretreated with 1.5 % citric acid+1.5 % ascorbic acid showed the lowest absorbance at 420 nm among all pretreated samples indicating low browning in samples. At 450 nm, minimally processed immature jackfruit samples pretreated with 1.5 % citric acid+ 1.5 % ascorbic acid showed the highest reflectance (indicating lowest absorbance) compared to other treatments. Variations in firmness were observed after treatment. Microbial counts were within safe-to-consume limits while coliforms were not detected in any of the samples. Erwinia aphidicola and Bacillus subtilis were identified from minimally processed immature jakfruit samples using molecular tools. 1.5 % citric acid+1.5 % ascorbic acid, 1 % sodium metabisulphite and 3 % citric acid were relatively more successful in retaining acceptable sensory quality of jakfruit even after 7 days of storage. Above pretreatments could be recommended during minimal processing of immature jakfruit meant for local sale in supermarkets where cold storage is available.

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“…Potato Dextrose Agar is recommended by the American Public Health Association for the enumeration of yeasts and moulds in examination of dairy products, soft drinks, dried and frozen foods and other types of product. The yeast and mould count was done by following the method described by Ediriweera et al (2012). A 10 -2 dilution of the sample was prepared by serial decimal dilution.…”

Section: Microbial Analysis Yeast and Mould Countmentioning

confidence: 99%

Development and Quality Evaluation of Canned Pineapple

Adnan¹,

Bhattacharjee²,

Akter³

et al. 2018

J. Environ. Sci. & Natural Resources

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The study was done to investigate the chemical constituents of a developed canned pineapple (Ananas comosus) product and to evaluate the microbiological quality of the product. A water bath canner and quart glass jars equipped with cap having top rubber were used for canning of pineapple (A. comosus). The thermal processing was done for the canning of pineapple. The raw fresh pineapple and canned pineapple were analyzed for their moisture content, ash, fat, crude fiber and protein contents. The moisture content, ash content, fat, crude fiber, protein content of fresh pineapple were 81.5%, 0.38%, 0.2%, 1.4% and 0.5%. The moisture content, ash content, fat, crude fiber and protein content of canned pineapple were 70%, 0.35%, 0.4%, 1.9% and 1.5% respectively. These Chemical constituents of the canned pineapple were almost similar with the raw fresh pineapple except the crude fiber and protein. The yeast and mould present in the product were also counted by using PDA (potato dextrose agar). The yeast and mould count for the product was within the consumer safety limit.J. Environ. Sci. & Natural Resources, 10(2): 183-187 2017

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Effect of Chemical Pretreatments on the Quality of Minimally Processed Pineapple Stored in Polystyrene Packages

Cited by 6 publications

References 5 publications

Microbial Status of Fresh Cut Cooking Banana Variety Alukesel (Musa acuminata × Musa balbisiana, ABB Group) as Affected by Pre-Treatments

Microbial Status of Fresh Cut Cooking Banana Variety Alukesel (Musa acuminata × Musa balbisiana, ABB Group) as Affected by Pre-Treatments

Quality assessment minimally processed immature jakfruit (Artocarpus heterophyllus, Lam.) as affected by pretreatments

Development and Quality Evaluation of Canned Pineapple

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