Kinetics of physical quality of Pineapple fruit (Ananas comosus L.) with crown during storage with temperature variation

Abstract

Pineapple is the fruit that ranks the fourth largest production in Indonesia. Pineapple fruit is a non-climacteric fruit that is easily damaged, so the effort to extend the shelf life of the fruit can be done by storing it in cold temperatures. This study aims to analyze the pineapple kinetics with crowns during storage with temperature variations. The research sample was in the form of pineapple Smooth Cayenne varieties stored at low temperatures (7 and 15°C), and the control treatment was stored at room temperature (25°C). Changes in the physical quality of pineapple during storage were observed with shell color parameters, weight loss, and texture. Observations were carried out at intervals ranging from 2-3 days to 16-20 days of storage depending on storage temperature. Fruit damage rates based on measured parameters were analyzed using the Arrhenius and kinetic model approaches. The results showed changes in low temperature storage are: shell color 0,00-10,67%, weight loss 0,00-3,70%, hardness 3,955-3,062 kg.cm−2. Control treatment: shell color 0,00-100%, weight loss 0,00-13,89%, hardness 3,898-1,982kg.cm−2. Constant (k) kinetics at low temperature are: shell color 0,4921-5,6901%.day−1, weight loss 0,1939-0,2683%.day−1, hardness (-0,0679)-(-0,1013)kg.cm−2.day-1. Control treatment: shell color 7,7994 %.day−1, weight loss 0,7837 %.day−1, hardness -0,1276 kg.cm−2.day−1. The values of A and Ea (in J.mol−1.K−1) Arrhenius are: shell color 1,997x1019 and -1,0427x105, weight loss 2,554x109 and -5,454x104, hardness 2,213x103 and -2,411x104.