Abstract:

In order to maintain and improve the storage quality of fresh-cut Ananas comosus, Ananas comosus ‘Bali’ was used to investigate the effects of different pretreatments (control, organic acid, blanching and organic acid combined with blanching) on micorganism during storage. The results showed that: there were fewer and lower number of coliform bacteria in storage of fresh-cut pineapple; for the impact of mold, the effect of blanching was the most obvious, the number of fungus was only 1/10 of control when the day 5, followed by the integrated treatment. With the extension of storage time, the yeast content of fresh-cut pineapple increased, the yeast increasing of control treatment was the fastest, followed by organic acid treatment, while, the yeast increasing of blanching and integrated treatments were most slowly, at the end of storage (11 d), the yeast contents of blanching and integrated treatments were lower 1.7×106 cfu/g and 1.5×106 cfu/g than the control, respectively, there were significant differences among treatments (P<0.01). The colony of fresh-cut pineapple continued to grow during storage, the increase in colony of control was the fastest, followed by organic acid treatment, and blanching treatment. The results indicated that mold and yeast were the main microorganisms of fresh-cut pineapple, blanching can prevent rot and deterioration of fresh-cut pineapple, it was due to that the increasing in mold, yeast and the total number of colonies can be significantly inhibited by blanching, whereas the effects of control and organic acid treatments were poor for maintaining quality of fresh-cut pineapple.