Pretreatments and Cold Storage on the Quality of Minimally Processed Ambarella (Spondias Dulcis L.) and the Mixed Load of Ambarella and Pineapple (Ananas Comosus (L.) Merr)

Abstract

Minimally processed ambarella (Spondias dulcis L.) and the mixed load of ambarella and pineapple (Ananas comosus (L.) Merr) stored at 5-7 0 C for seven days were evaluated for variation in physico-chemical, sensory and microbiological quality. Samples were treated with sodium chloride, calcium chloride, sodium chloride + calcium chloride, ascorbic acid, citric acid, chitosan or distilled water (control) and packed in polystyrene packages before storage. Pretreatments did not have a significant effect on the physicochemical properties [titratable acidity (TA), total soluble solids (TSS) and pH] when compared to the control. Sensory attributes such as appearance, colour, odour, flavour, taste and overall acceptability generally declined with time but were within acceptable limits by the end of seven-day storage period. The microbial counts (total plate count and yeast and mould count) for all treatments except for the control were within safe-to-consume limits and Salmonella was not detected in any of the samples by the end of storage period. As pretreatments tested had no significant effect on physico-chemical or sensory properties and maintained low microbial counts, minimally processed ambarella and mixed load of ambarella and pineapple processed this way could be recommended for sale at supermarket chains with cold storage facility as a value added product.

Effect of pretreatments on quality of minimally processed cooking banana variety alukesel(Musa acuminata × Musa balbisiana, ABB group)

“…During a similar study, when ambarella+pineapple was subjected to minimal processing and packed as a mixed load, highest TSS value was recorded for citric acid treated samples (Daranagama et al, 2012). According to Anthony (2003), untreated Embul banana packed in high density polyethylene recorded a TSS value of 4.2 -4.5 0 Brix after storage of 21 days at 13-14 0 C.…”

“…Similarly, minimally processed pineapple+amberella treated with ascorbic acid and citric acids were of acceptable quality after seven days of storage at 5-7 0 C (Daranagama et al, 2012).…”

“…Although pretreated cooking banana samples were packed in polystyrene packages, this low weight loss may occur due to the water loss through the relatively small pores present in the package. Daranagama (2011), reported that minimally processed lotus root packed in polystyrene packages recorded a weight loss of 0.00 -0.59% after 7 days of storage at 5-7 0 C while minimally processed mixed amberella+pineapple showed a weight loss of 0.19 -0.37% after 7 days of storage at 5-7 0 C (Daranagama et al, 2012). Furthermore, minimally processed onion which were packed in polypropylene containers and stored at 2 0 C, recorded a weight loss below 1% at the end of 30 days of storage (Zaulia et al, 2007).…”

“…According to Daranagama et al, (2012) minimally processed amberella+pineapple pretreated with ascorbic acid and citric acid stored at 5-7 0 C showed a slight decrease of TA after 7 days of storage. As in the present study, TA values decreased with increasing storage period in untreated 'Shafi Abadi' apple which were maintained under modified atmospheres, packed in polyethylene and polypropylene containers (Mostofi et al, 2008).…”

“…According to Daranagama et al, (2012) minimally processed amberella pretreated with ascorbic acid and citric acid stored at 5-7 0 C showed slight increment of pH (lower acidity) after 7 days of storage. Mostofi et al, (2008) reported an increase in pH (lower acidity) with increasing storage period in untreated 'Shafi Abadi' Iranian apple which were packed in polyethylene and polypropylene containers stored at 4 0 C.…”