Armazenamento do abacaxi (Ananas comosus L.) cv. Smooth cayenne minimamente processado.

Abstract

The aim of this work was to evaluate the conservation of pineapple minimally processed submitted to four treatments and stored under different temperatures. Were used middle-ripe pineapples cv. Smooth Cayenne produced in Sapé - PB, which were cut in perpendicular section to the axis of the central core, in slices of approximately 1,0 cm of thickness. The slices were submitted to the treatments by immersion in 1% calcium chloride solution, 1% citric acid solution, 1% ascorbic acid solution and the control treatment. The slices were storage in polystyrene packages containing four slices and stored for ten days to the temperatures of 5°C, 9°C, 12 °C and 15°C. The evaluations were done initially and at intervals of two days each 2 days, during the storage period, by weight loss, total soluble solids (°Brix), pH, total solids, titratable acidity and ascorbic acid content. In the temperature of 5°C a lower weight loss was verified than in the other temperatures and the titratable acidity, total soluble solids and total solids were maintained in all treatments, during the storage period. At the end of the storage period at 15°C the samples presented the highest weight loss than other temperatures with deterioration signs in all treatments. ABSTRACT Key words,