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Changes of Quality of Minimally-Processed Pineapple (Ananas comosus, var. ‘Queen Victoria’) during Cold Storage: Fungi in the Leading Role

Charlène Leneveu-Jenvrin 1 Baptiste Quentin 1 Sophie Assemat 2, 3 Mathilde Hoarau 2, 3 Jean-Christophe Meile 2, 3 Fabienne Remize 1
1 Qualisud Réunion - Qualisud - Pôle de La Réunion
AU - Avignon Université, IRD - Institut de Recherche pour le Développement, Montpellier SupAgro - Institut national d’études supérieures agronomiques de Montpellier, UM - Université de Montpellier, UR - Université de La Réunion, Cirad - Centre de Coopération Internationale en Recherche Agronomique pour le Développement
Abstract : Minimally-processed pineapple stored under refrigerated conditions is highly perishable. We aimed to characterize the evolution of physicochemical, sensory and microbiological quality during cold storage. Pineapple batches were sampled from several locations in Reunion Island and then minimally processed. In the processing step, the variability of firmness and counts of yeasts and molds were observed. Moreover, correlations between the sampling season and pH and b* color component, as well as between fungal population and b* parameter were observed. During storage, the visual aspect of pineapple cuts changed to brown and shiny, whereas olfactive descriptors shifted from fruity descriptors and fresh to fermented, alcoholic and milky. The values for pH, TA and TSS did not significantly vary according to storage time. A decrease in firmness and C* color parameter was observed. Yeast and mold counts were significantly higher after 7 days of storage. The diversity in yeasts and molds was mainly dependent on the considered batches observed from PCR-DGGE profiles. Fungal species were isolated from spoiled pineapple cuts. The implication of Penicilllium citrtrinum, Talaromyces amestolkiae, Rhodotorula mucilaginosa, Saccharomyces cerevisiae, and Meyerozyma caribbica in the spoilage of minimally-processed pineapple cuts was further demonstrated.
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Submitted on : Wednesday, March 24, 2021 - 9:11:25 AM
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Charlène Leneveu-Jenvrin, Baptiste Quentin, Sophie Assemat, Mathilde Hoarau, Jean-Christophe Meile, et al.. Changes of Quality of Minimally-Processed Pineapple (Ananas comosus, var. ‘Queen Victoria’) during Cold Storage: Fungi in the Leading Role. Microorganisms, MDPI, 2020, 8 (2), ⟨10.3390/microorganisms8020185⟩. ⟨hal-03178820⟩

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