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\hypersetup{pdftitle={Minimal Processing Application to Extend Shelf"=life and Preserve Quality of Fresh"=cut Pineapples},pdfauthor={Condro Wibowo, Rumpoko Wicaksono, Sumirat Waluyo},pdfsubject={Tropentag 2011: Abstract},pdfkeywords={Fresh-cut pineapple, minimal processing},pdfpagemode=None,colorlinks=true}
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\parbox[b]{13.4cm}{\centering \large{\textbf{Tropentag, October 5-7, 2011, Bonn}}\\[1ex] \Large{``Development on the margin''\\[2ex]}}
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\begin{center}
\Large{\textbf{Minimal Processing Application to Extend Shelf"=life and Preserve Quality of Fresh"=cut Pineapples\footnote{\textbf{Contact Address:} Condro Wibowo, Jenderal Soedirman University, Department of Food Science and Technology, Jl. dr. Soeparno, 53122~Purwokerto, Indonesia, \mbox{e-mail}: \email{cwibowo2@yahoo.com}}\\[0.8ex]}}
\normalsize{\textsc{Condro Wibowo, Rumpoko Wicaksono, Sumirat Waluyo}}
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\begin{itemize*}
\item[]{\small{\textit{Jenderal Soedirman University, Department of Food Science and Technology, Indonesia}}}
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\index[author]{Wibowo, Condro}
\index[author]{Wicaksono, Rumpoko}
\index[author]{Waluyo, Sumirat}
\begin{center}
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\textbf{Abstract}
\begin{abstract}
\normalsize{
Pineapple (\textit{Ananas comosus}) is an exotic tropical fruit which is popular due to its sweet"=sour taste and high nutrition content, especially vitamin C. Most of people prefer to consume fresh pineapples, although pineapple"=based products are available diversely. The consumption of fresh"=cut fruits usually faces some limitations because they are perishable substances, susceptible for discolouration, texture softening as well as nutrition losses. Therefore, additional treatments are required for extending shelf"=life of fresh"=cut fruits. Minimal processing is a technique in food production to provide sufficient shelf"=life and preserve the fresh"=like quality as well.  The simple and inexpensive process is considered as an appropriate method to provide fresh"=cut pineapples by small"=scale industry.  The objective of this research was to investigate the effects of immersion in calcium chloride and ascorbic acid solutions on the chemical and sensory properties of fresh"=cut pineapples during storage. 



Ripe"=stage pineapples were harvested from the farmers' fields in Pemalang, a centre of pineapples production in Central Java, Indonesia. The fruits were peeled, trimmed and cut into 8 slices of edible parts. Fresh"=cut pineapples were immersed in the 0.2, 0.3 and \mbox{0.4\,\%} of calcium chloride solutions and in the 200, 300, and 400 ppm of ascorbic acids solutions, respectively.  They were then stored in the refrigerator (12--15°C) and investigated every 4 days during storage. Fresh"=cut pineapples without treatments were also performed as a control. Sensory analysis of 4-point scale with 15 assessors was conducted to evaluate colour, texture, flavour and overall impression. The chemical properties determined were moisture, total sugars, and vitamin C content. 



The results showed that all samples from the treatments were still acceptable after being stored for 8-days which was longer than for the control. Storage for 12-days was not recommended due to significant changing in the sensory properties.  Discolouration and texture degradation contributed significantly to the assessors' impression. Immersion in ascorbic acid solution maintained vitamin C content during storage. Moreover, there were no significant effects on moisture and total sugars content during 8-days storage.



Therefore, this additional procedure can be recommended to small"=scale industry on providing fresh"=cut pineapples. 



}

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\end{abstract}
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\noindent \textbf{Keywords:} Fresh"=cut pineapple, minimal processing
\index[key]{Fresh"=cut pineapple}
\index[key]{Minimal processing}
\end{document}