Abstract
Application of passive modified atmosphere packaging (MAP) for shelf life extension of mixed pineapple slices, mango pieces and orange segments, was evaluated. Fruits of Ananas cv ‘Gold’, Mango cv ‘Keitt’ and Orange cv ‘Washington Navel’ were washed, sanitized, peeled and cut. Minimal processed fruits were packed under 2 different atmospheres, passive (air) and active MAP (70% N2, 10 %O2, 20 %CO2), and stored at 10±1 °C with 85±5% RH for 12 days. Changes in package atmosphere composition, weight loss, color, texture, pH, soluble solids, sensory attributes, were evaluated after cutting and at three subsequent stages of storage (the 3 day, 6d, 9d, and the 12 day). Color parameters L* and b* significantly decreased over time in all packaging conditions and L* variation was directly attributed to the translucency phenomenon in the fruit flesh. The pineapple and orange parameters highlighted the best visual score during the storage period, the lowest values of the browning index and the highest scores of all sensory descriptors at each sampling date. Organoleptic attributes have not been influenced by the storage time and no off-flavors were detected in the treated fruit. We conclude that pineapple slices and orange segments can be maintained in excellent condition for up 9 days at 10±1°C following the treatment with active MAP.
