National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Packaging of a food product is an operation, which aims at the prevention of all kinds of degradation that renders it unsuitable for consumption or of a lower sensorial value. Fresh cut products are experiencing an increasing popularity mainly due to their convenience, freshness and associated health benefits. Pineapple is appreciated for its taste, flavour. Juiciness and has many medicinal properties of bromelin which is found in pineapple regulates and cures many diseases. Pineapple were minimally processed in the form of slices and treated with 0.04mg of nisin packed in thermocol, arecanut sheath, aluminium foil and polypropylene stored at room and refrigeration temperatures. Changes in physiological loss of weight, firmness, TSS, pH, ascorbic acid, β-carotene, total antioxidant activity, sensory quality and microbial growth were evaluated over a time. For all the packaging materials polypropylene allowed conservation of fresh cut pineapples treated with nisin without undesirable changes up to 3 days in room temperature and 12 days in refrigerated temperature in all parameters. Packaging materials used in this study are beneficial to food industry and consumers since they can extend the lag-period and reduce the growth rate of microorganism to prolong shelf life of fresh cut pineapple to maintain food safety.
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