date:Feb 21, 2014
during storage.
The same analyses were performed on fresh pineapple cut into cubes, packaged and stored at 7C for 5 days, testing the same initial headspace oxygen levels (1, 5 and 21%).
Results showed that high initial headspace oxygen level (21%) accelerated yeast growth and favoured the production of VOCs, which were responsible for off-odours and flavour formation.
The scientists conclude that at present a longer shelf-life can be reached when fresh-cut pineapple is packaged using 5% of i