Kinetic models applied to quality change and shelf-life prediction of fresh-cut pineapple in food cold chain

This study developed a predictive model of the remaining shelf-life of fresh-cut pineapple by considering microbial, chemical, and sensory indicators under storage temperatures. The effect of temperature on quality indices (Ea) was 29.57-96.8 kJ/mol. The acceptable limits for vitamin C loss and weight loss for fresh-cut pineapple were 27.71 mg/100 g fresh weight and 4.32 %, respectively, in accordance with cutoffs determined on the basis of sensory changes. Key quality indicators that could predict the remaining shelf-life between 5 degrees C and 25 degrees C were the TVC and WL. Vitamin C loss was only suitable when storage temperature was above 10 degrees C. The remaining shelf-life in a real supply chain in terms of the TVC, vitamin C loss, and WL were 9.9, 3.5, and 4 days, respectively. Overall, the shelf-life prediction model developed using selected key indicators may help in managing temperature in the fresh-cut fruit supply chain and improving storage shelf-life.

Automated summary

This study developed a predictive model for the remaining shelf-life of fresh-cut pineapple by considering microbial, chemical, and sensory indicators. Key quality indicators include total viable count, vitamin C loss, and weight loss.