date:Feb 21, 2014
The scientists at Ghent University (Belgium) have investigated the effect of initial headspace oxygen (IH) on microbial and sensorial quality of fresh-cut pineapple. This study is only the first part of a larger research project with the main aim of optimizing the shelf-life of fresh-cut fruit by using MAP (Modified Atmosphere Packaging).
For the study, pineapple agar was used to simulate fresh-cut pineapple at first. The agar was inoculated with yeasts and the initial microbial load was 102-3