Effects of pure oxygen and reduced oxygen modified atmosphere packaging on the quality and microbial characteristics of fresh-cut pineapple

Abstract

Introduction. Modified atmosphere packaging (MAP) is a preservation technique currently used by the fresh-cut fruit industry. Fruit quality may vary according to the concentration of oxygen (O2) in the packaging. However, there is no published research on the effects of a pure O2 modified atmosphere in the packaging of fresh-cut pineapple. There are also no comparative studies of the differences between pure O2 and conventional low O2 MAP on the quality of fresh-cut pineapple. Materials and methods. Pineapple slices were sealed with a tray sealer using a polyethylene (PE) / polypropylene (PP) composite film and one of the following atmosphere treatments: (4% O2 + 5% CO2), (100% O2), and ambient air (control). We evaluated the effects on quality and microbial spoilage of fresh-cut pineapple. Results and discussion. Both modified atmosphere treatments delayed decreases in firmness, soluble solid contents (SSC), reducing sugar, and ascorbic acid. Pineapple slices packaged in pure O2 contained lower amounts of sugar and ascorbic acid and displayed more browning than the slices in the low O2 concentration. Additionally, both modified atmosphere treatments strongly delayed the growth of microorganisms. Aerobic bacteria, yeast and mold levels in pineapple slices packaged in pure O2 were higher than those packaged with the low O2 atmosphere during long-term storage. Conclusion. Modified atmosphere packaging using low O2 concentration (4% O2 + 5% CO2) was better able to maintain the quality of fresh-cut pineapple than packaging with pure O2 atmosphere.