Abstract:
An experiment was conducted in the postharvest laboratory of Sher-e-Bangla
Agricultural University, Dhaka-1207, during the month of November-December
2020, to study the effect of different preservatives on quality analysis of fresh cut
pineapple fruit. The experiment consisted of 7 treatments and followed Completely
Randomized Design (CRD) with three replications. Treatments (7) viz: T
: Not
treated. T
1
: Treated with 0.5% ascorbic acid solution, T
: Treated with 1.0% ascorbic
acid solution, T
3
: Treated with 0.5% citric acid solution, T
2
: Treated with 1.0% citric
acid solution, T
5
4
: Treated with 1.0% calcium chloride solution, T
: Treated with
2.0% calcium chloride solution.Experimental result revealed that, color, texture, pH,
ºBrix (total soluble solids), acidity, vitamin C, and moisture content, were better preserved
in the treated fruit compared to controls. Different preservatives had different results
in terms ofthe preservation of the quality attributes of the fruit. Among different
preservatives, 2.0% calcium chloride solution based preservative (T
) presented a
satisfactory formulation to preserve fruit quality attributes like suitable pH range
(3.30, 3.34, and 3.39),the maximum total soluble solid (12.10, 12.30 and
13.00°Brix),moisture content (83.95, 78.57 and 72.97 %);the minimum titratable
acidity (0.45, 0.35 and 0.32 %), β-carotene content (0.43, 0.35 and 0.30 mg), reducing
sugar (1.80, 1.77 and 1.48 %) and microbial content (28.70, 31.00 and 32.00 CFU/ml)
at 4
0
C storage condition at 1
st
, 2
nd
and 3
rd
days respectively. Therefore 2.0% calcium
chloride solution used as effective preservative for the preservation of fresh cut
pineapple at 4
0
C storage condition.
Description:
A Thesis
Submitted to the Faculty of Agriculture,
Sher-e-Bangla Agricultural University, Dhaka,
In Partial fulfillment of the requirements
for the degree of
MASTER OF SCIENCE
IN
HORTICULTURE
