Cinnamic acid use in the conservation of minimally processed pineapple


Gláucia C. MoreiraResultado de imagem para email icon, Nathiele P. Schardosin and Quirino Alison V. B. da Silva


The present work aimed to evaluate the influence of cinnamic acid on the physico-chemical and microbiological characteristics of minimally processed pineapple. After the minimum processing, the fruits were immersed in the following treatments: water (control) and doses of 50, 100, 150 and 200 mg L-1 of cinnamic acid. At the end they were packed in expanded polystyrene cartons covered with polyethylene film and stored at 5 °C and 85-90% relative humidity for a period of 10 days. The microbiological analyzes of total counts of mesophiles, psychotrophs, molds and yeasts and total coliforms were performed at 0, 3, 6 and 10 days of storage and physical chemical analyzes of fresh mass loss, pH, soluble solids content (° Brix ) and titratable acidity were performed at 0, 2, 4, 6, 8 and 10 days storage. The data were submitted to analysis of variance and the averages were compared by the Tukey test at 5% of probability. The application of cinnamic acid doses showed a positive effect on the maintenance of quality and reduction of microbial contamination of minimally processed pineapples, with 50, 150 and 200 mg L-1 doses of cinnamic acid being the most suitable for this experiment.


Ananas comosus L. Merril., Natural Antimicrobial, Minimally Processed Fruits, Useful Life

Amaz. Jour. of Plant Resear. 2(3): 201-206. September 2018
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