EFFECT OF DIFFERENT PRESERVATIVES ON QUALITY OF FRESH CUT PINEAPPLE (Ananas comosus) FRUIT

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.