Non-Volatile Organic Acids, pH and Titratable Acidity Changes in Pineapple Fruit SlicesDuring Frozen Storage
✍ Scribed by Bartolomé, Ana P; Rupérez, Pilar; Fúster, Carmen
- Publisher
- John Wiley and Sons
- Year
- 1996
- Tongue
- English
- Weight
- 472 KB
- Volume
- 70
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
Effects of freezing and frozen storage on pH, titratable acidity and non-volatile organic acids of two pineapple fruit cultivars, Smooth Cayenne and Red Spanish, were studied. Pineapple fruit was frozen as slices in a cold room at -18°C and stored at this temperature for a 12 month period. A negative correlation was found between pH and titratable acidity in the two cultivars throughout frozen storage (r = -0.67 for Smooth Cayenne and r = -0.71 for Red Spanish). Non-volatile organic acids were determined by high performance liquid chromatography. The major components were citric and L-malic acids. A high correlation was found between these two acids during frozen storage (r = 0.75 in Smooth Cayenne and r = 0.78 in Red Spanish). There were significant differences ( P < 0.01) in pH and titratable acidity between the two studied varieties after a year of frozen storage. Significant differences ( P < 0.05) were found in pH values during frozen storage in cv Smooth Cayenne and in citric and L-malic acids in cv Red Spanish. Freezing preservation of pineapple fruit slices led to minimal chemical changes after a year of frozen storage.