Environmental effects on peeled, cut and exposed pineapple fruits by vendors: implications on food quality

Abstract

Afairly ripe pine apple fruit was peeled and cut in to five portions of approximate sizes, wrapped in transparent plastic films and exposed for 8hours in a tray at a height of about six feet from the ground. 30g portion was taken from the first sample at zero hour (the control) and analyzed for sugar content using spectrophotometer and density bottle methods; and for peroxide value (PO). These were repeated every two hour interval until the 8th hour for the 2nd, 3rd, 4th, and 5th exposed samples respectively. Results indicate that the sugar content decreased with exposure time. The highest sugar concentration was recorded for the zero hour (control _ unexposed sample). Peroxide value of 40meq/kg was obtained at the zero hour before dropping steadily to 5meq/kg at the 4th hour (mid point of exposure time) and then rising suddenly to 150meq/kg at the 8th hour of exposure. Conclusion from the findings suggest that exposure of fruits to the environment affects the food quality.

Keywords: Pineapple, exposure time, environment, fruit.