| dc.description.abstract | Minimally processed pineapple fruit has a limited shelf life which can be extended if the fruits are subjected to edible coating and modified atmosphere packaging combined with low temperature storage. The objective of this study was to determine the influence of chitosan as the major ingredient for the edible coating used for minimally processed pineapple fruit on its quality and shelf life. Preliminary experiment resulted in the selection of 1.5% chitosan for the edible coating selection due to the lowest respiration made of the edible coating coated minimally processed pineapple stored at 5ºC. This research combined 2 treatments which were storage temperature ( three levels 5ºC, 10ºC, and room temperature, 25ºC), and atmosphere composition (at also three levels 0%, 1%, and 1.5%) then were applied to the edible coated minimally processed pineapple fruit. The results indicated that storage temperature of 5ºC, and atmosphere contain of 3-5% CO2& 4-6% O2 were favored compared to the often condition which can make shelf life of pineapple until 10 days. | en |
