ASSESSMENT OF QUALITY AND SHELF LIFE OF FRESH-CUT PINEAPPLE (Ananas comosus) COATED WITH Aloe vera AND HONEY AT REFRIGERATED CONDITION

Abstract

The effects of different concentrations of Aloe vera gel (50%, 75% and 100%) and honey (25%, 50% and 100%) on physico-chemical changes in fresh cut pineapple stored at 40C were assessed in this research work. Pineapples were washed and cut into 2cm pieces. Then the pineapple pieces were coated by different concentration of Aloe vera and honey by dipping for 2 minutes and stored at 4ºC for 12 days. The amount of juice leakage, firmness, pH, total soluble solids, vitamin C content, color and microbial load were observed during storage. Sensory testing was carried out to assess their acceptability. A significant variation was observed in weight loss, vitamin C, color, flavor and textural properties in all treated samples compared to control during entire storage period studied (12 days). Treatment with 100% Aloe vera gel was found most effective to prevent physico-chemical changes and to increase the shelf-life of fresh cut pineapple among the treatments. In addition, at the end of storage period, the highest amount of vitamin C (27.35 mg/100g) was resulted in sample coated with 100% Aloe vera. The results obtained in this study showed that Aloe vera gel could be used as effective coating material to prevent the physico-chemical and microbial changes in fresh cut pineapple during storage at refrigerated condition.