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Effect of different fresh-keeping treatments on quality of ready-to-eat pineapple



Effect of different fresh-keeping treatments on quality of ready-to-eat pineapple



Journal of Nanjing Agricultural University 23(4): 97-99



Pineapples were peeled, cut and cleaned. The effects of various treatments on the quality of minimally processed pineapples stored at 14-15 or 4-5 degrees C were determined. The best treatment for maintaining quality (as determined from respiration rate, soluble solids content, titratable acidity, microbial contamination and sensory evaluation) was heating at 66-75 degrees C in a solution containing 0.2-0.4 g/100 ml NaCl, 8-12 g/100 ml sucrose and 0.3-0.5 g/100 ml citrate.

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