Abstract
The research aimed to determine the effect of modified atmosphere packaging (MAP) and heat treatment to maintain the quality and prolong the shelf life of fresh-cut pineapples (Ananas comosus). The fresh-cut pineapples of cultivar "Queen" and "Cayenne" were treated with four treatments, namely (P1) MAP with 70% argon gas (Ar) and heat treatment at 40oC for 5 min, (P2) heat treatment at 40° for 5 min, (P3) MAP with 70% Ar, (P4) Control. All treatments were stored in a cooler at 10oC and measurements of physical (firmness) and chemical (total phenol, total sugar and titratable acidity) were performed on 0, 2, 4, 6, 8 and 10 days of storage. Each treatment was replicated three times and the results were analyzed using Completely Randomized Design (CRD). The results showed that the application of MAP and heat treatment either combined or individually was able to maintain the quality and prolong the shelf life of fresh-cut pineapple in both cultivars.
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