Evaluation of nutritional quality and total polyphenols content from pineapple (Smooth Cayenne) as function of post-harvest storage temperature.

Evelyn Ivana Trindade Damasceno, Lorena Pedreiro Maciel, Anne Suelen Oliveira Pinto, Thais Cristina M. Franco, Camila Travassos da Rosa Moreira Bastos, Luiza Helena Meller da Silva


The pineapple (Smooth Cayenne) is a fruit consumed worldwide. The use of temperature is one of the most effective treatments for the extension of its consumption, but at low temperatures it may develop physiological disorders, which can affect its quality. The aim of this study was to compare the quality of pineapple fruit when stored at room temperature (30 ºC) and under refrigeration at 7 ° C. The quality indexes evaluated in this study were pH, acidity, soluble solids, vitamin C, citric acid, color, peroxidase enzyme activity and total polyphenols. The results showed lower loss of vitamin C, lower pH values and soluble solids, lower color variation considering the chromaticity coordinates a * and b * indicated that the cooling temperature has lower effect on the physical and chemical composition of the fruit.


DOI: http://dx.doi.org/10.14685/rebrapa.v2i2.61


Abacaxi, Armazenamento, Qualidade.

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DOI: 10.14685/rebrapa.v2i2.61


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