Quality Improvement of Fresh Cut Pineapple by Treating With Organic Acids, CaCl 2 , and KMS

This study evaluated the efficacy of chemical treatments on the quality and shelf life of fresh‐cut pineapple stored at 10°C and relative humidity 80%. Eleven treatments involving CaCl 2 , potassium metabisulfite (KMS), ascorbic acid, citric acid, and lactic acid were assessed for their effects on physical, chemical, and microbial attributes. Treated cubes were packed in sanitized 200‐µm polypropylene pouches and monitored daily for changes in total soluble solids (TSS), total sugars, titratable acidity, pH, ascorbic acid, water activity, firmness, color parameters (CIE L * , browning index, Δ E ), and microbial load. After 4 days of storage, 1% CaCl 2 proved most effective in preserving physico‐chemical quality. These samples retained significantly higher TSS, total sugars, titratable acidity, ascorbic acid, and firmness compared with other treatments. Color stability was best achieved with 2.5% lactic acid, as indicated by higher lightness values and lower browning index and Δ E , though CaCl 2 treatments also maintained acceptable color. Microbial stability was superior in 150 ppm KMS‐treated samples, which showed significantly lower total plate counts than other treatments. Overall, results suggest that CaCl 2 (1%) was most effective for maintaining structural integrity and nutritional quality, lactic acid (2.5%) enhances visual appeal, and KMS (150 ppm) ensures microbial safety.