Research on the Freshness Preservation Effect and the Optimization of Freshly Cut Pineapple Compound Preservative Formulation

This study was conducted to solve the problem that fresh-cut pineapple is susceptible to microbial contamination and oxidative discoloration in storage. The effects of different additions of sodium alginate, citric acid and sodium isoascorbate on the quality of fresh-cut pineapple were investigated by single-factor experiments, and the best composite preservative formulation was optimized by combining with response surface design method. The results show that the best formulation of edible composite coating film for freshly cut pineapple is 0.78% addition of sodium alginate, 0.16% addition of citric acid and 1.03% addition of sodium isoascorbate. After 10 days of storage at 4 ℃ under these conditions, the weight loss rate is 4.93%, which is 30.76% lower compared to the untreated group, and the L* value is 69.62, which is 11.15% higher compared to the untreated group. At the same time, it could effectively inhibit the growth of microorganisms and the loss of nutrients, and has a better preservation effect. The results of the study provide some potential for the application of sodium alginate, citric acid and sodium isoascorbate in the preservation of freshly cut fruits.