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Colour and quality characteristics of canned pineapple slices.


Kanniah, Jayashree and Ahmad, Siti Hajar and Osman, Azizah and Tengku Muda Mohamed, Mahmud (2001) Colour and quality characteristics of canned pineapple slices. In: 12th Malaysian Society of Plant Physiology Conference 2001, 29 Sept. 2001, The Mines Resort Hotel, Seri Kembangan, Selangor. . (Unpublished)


Three grades of canned pineapple slices were evaluated for their colour, SSC, syrup density and flesh firmness. Can vacuum and headspace were also determined. Fancy grade of canned pineapple slices had significantly lower L* and h 0 but higher C* values resulting in distinct golden yellow colour of the slices. Standard grade, which was significantly higher in L* and h 0 but lower in C* values, had a pale yellow colour. There was a significant decrease in flesh firmness with changes in flesh colour from pale yellow (Standard grade) to golden yellow (Fancy grade). The values of SSC and syrup density for Fancy grade were significantly higher compared to Standard and Choice grades. This was expected since Fancy consisted of full-ripe pineapple fruit with higher SSC compared to the other grades. Results of can vacuum were according to product specifications but can headspace and syrup density values did not meet product specifications. The Malaysian Standard specifications for canned pineapple need to be revised.

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Additional Metadata

Item Type: Conference or Workshop Item (Paper)
Divisions: Faculty of Agriculture and Food Sciences
Notes: Full text are available at Special Collection Divison Office.
Keywords: Pineapple; Canned pineapple; Colour; Quality.
Depositing User: Erni Suraya Abdul Aziz
Date Deposited: 20 May 2014 03:20
Last Modified: 20 May 2014 03:20
URI: http://psasir.upm.edu.my/id/eprint/27168
Statistic Details: View Download Statistic

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