| Popis: |
Because of its size, pineapple is widely commercialized as fresh-cut products. Changes in flavor, texture, and appearance throughout storage are generally linked to juice leakage and transpiration caused by cutting operations and mechanical bruising. Optimal MA storage conditions are critical to prevent the formation of off-flavors in the cut produce, which is especially triggered under undesirable package headspace concentrations and under conditions that promote the generation of anoxia in the cut tissue. This chapter provides information on the aspects to be considered for a proper selection of the fruit, the packaging materials, and the environmental conditions, which are critical for allowing shelf life extension and reducing quality decay of the fresh-cut products over storage. |
