Effect of calcium chloride on quality of fresh-cut 'Pérola' pineapple

Abstract

objective of this research was to evaluate the effects of calcium chloride on quality of fresh-cut 'Pérola' pineapple. The experimental design was a completely randomized in a 3x5 factorial scheme, and the treatments were represented by the CaCl₂ concentration and storage time, each one with three replicates. Fruits were sanitized, peeled mechanically, sliced manually and dipped into water (control) and in CaCl₂ solutions (1% and 2%) for 30 seconds. Slices were placed in polyethylene terephtalate packages and stored at 4±1°C during periods of 0, 3, 6, 9 and 12 days. Texture was not influenced by any of the studied factors. Smaller peroxidase activity in the samples submitted to CaCl₂ 2% was verified. Fresh-cut pineapple slices dipped in CaCl₂ 1% showed more browning, presenting smaller L* value and larger a* value at the end of the storage period. The use of CaCl₂ in fresh-cut 'Pérola' pineapple does not provide beneficial effects on the texture and interfere negatively on the flesh color of fruit.