<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>Pineapple is widely grown in tropical countries, and the fruits are well-known for their unique flavor. The ideal stage of maturity, optimum storage temperature, congenial relative humidity, and adequate type of packaging are critical factors that determine the shelf life and quality of pineapple fruits. Therefore, this investigation was carried out to determine the effect of maturity stage and shrink-wrap packaging, along with ambient and low-temperature storage in order to determine the impact of these factors on extending the shelf life and quality of pineapple fruits. The results revealed that fruits with 75% yellow tubercles at the harvesting stored under ambient temperature had a shelf life of just 7 days compared to the fruits having 25% yellow tubercles subjected to shrink-wrap packaging, followed by low-temperature storage, which had a shelf life of 49 days. The findings of this study conclusively proved that harvesting pineapple fruits with 25% of yellow tubercles, followed by shrink-wrap packaging in 25 μ polyolefin film and subsequent storage in a cool chamber at 12–13 °C and 85% relative humidity can prolong the shelf life and will also maintain the quality of pineapple fruits.</p>
</abstract>

Pineapple is widely grown in tropical countries, and the fruits are well-known for their unique flavor. The ideal stage of maturity, optimum storage temperature, congenial relative humidity, and adequate type of packaging are critical factors that determine the shelf life and quality of pineapple fruits. Therefore, this investigation was carried out to determine the effect of maturity stage and shrink-wrap packaging, along with ambient and low-temperature storage in order to determine the impact of these factors on extending the shelf life and quality of pineapple fruits. The results revealed that fruits with 75% yellow tubercles at the harvesting stored under ambient temperature had a shelf life of just 7 days compared to the fruits having 25% yellow tubercles subjected to shrink-wrap packaging, followed by low-temperature storage, which had a shelf life of 49 days. The findings of this study conclusively proved that harvesting pineapple fruits with 25% of yellow tubercles, followed by shrink-wrap packaging in 25 μ polyolefin film and subsequent storage in a cool chamber at 12–13 °C and 85% relative humidity can prolong the shelf life and will also maintain the quality of pineapple fruits.

Impact of Maturity Stages, Shrink-Wrap Packaging and Storage Temperature on Shelf Life and Quality of Pineapple (<italic>Ananas comosus</italic> (L.) Merr.) Fruit ‘Mauritius’

Journal of Horticultural Research

This work is licensed under the Creative Commons Attribution 4.0 International License.

Impact of Maturity Stages, Shrink-Wrap Packaging and Storage Temperature on Shelf Life and Quality of Pineapple ( (L.) Merr.) Fruit ‘Mauritius’

Pineapple is widely grown in tropical countries, and the fruits are well-known for their unique flavor. The ideal stage of maturity, optimum storage...

Impact of Maturity Stages, Shrink-Wrap Packaging and Storage Temperature on Shelf Life and Quality of Pineapple (Ananas comosus (L.) Merr.) Fruit ‘Mauritius’

Online veröffentlicht: 20. Jan. 2023

Seitenbereich: 35 - 46

Eingereicht: 01. Aug. 2022

Akzeptiert: 01. Dez. 2022

DOI: https://doi.org/10.2478/johr-2023-0021

Schlüsselwörter
ascorbic acid, firmness, pineapple, respiration, shelf life

© 2023 Saji Gomez et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Impact of Maturity Stages, Shrink-Wrap Packaging and Storage Temperature on Shelf Life and Quality of Pineapple (Ananas comosus (L.) Merr.) Fruit ‘Mauritius’

Online veröffentlicht: 20. Jan. 2023

Seitenbereich: 35 - 46

Eingereicht: 01. Aug. 2022

Akzeptiert: 01. Dez. 2022

DOI: https://doi.org/10.2478/johr-2023-0021

Schlüsselwörterascorbic acid, firmness, pineapple, respiration, shelf life

© 2023 Saji Gomez et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Schlüsselwörter
ascorbic acid, firmness, pineapple, respiration, shelf life