To assess the various packaging barrier properties denoted as S1(L), S2(M), and S3(H) on quality differences of fresh-cut pineapple during storage, physicochemical properties and flavor substances were monitored at 4 ℃.Additionally, the relationship between the concentration of flavor substances and packaging barrier properties was investigated by odor threshold (OT) and odor active value (OAV).The findings indicated that S2(M) effectively curbed weight loss and increased aerobic plate count, postponed declines in fruit firmness, ascorbic acid content, and total phenol content, and minimized tissue browning.Besides, esters were the primary flavor substances with an oxygen-dependent effect, while alcohols and acids were the main off-odor compounds with a positive correlation with packaging barrier properties.A total of 26 flavor substances with an OAV≥1 were identified, of which methyl acrylate, ethyl butyrate, ethyl valerate, methyl hexanoate, ethyl hexanoate, methyl 3-methylthiopropionate, and methyl caprylate were significantly correlated with packaging barrier properties (P<0.05).High-barrier packaging not only inhibited the synthesis of the characteristic aroma substances but also promoted the formation of off-flavor compounds in fresh-cut pineapple.S2(M) exhibited optimal performance in preserving the quality of fresh-cut pineapple, attributed to its well-suited packaging barrier properties.
MO Chunru
,
ZHANG Han
,
HU Changying
. Effect of packaging barrier properties on quality and volatile flavor substances of fresh-cut pineapple[J]. Food and Fermentation Industries, 2025
, 51(5)
: 329
-335
.
DOI: 10.13995/j.cnki.11-1802/ts.039406
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