The purpose of this work was to evaluate the effect of two types of cutting (trapeze and slices) on the physical and physical chemical characteristics of pineapple Pérola minimally processed and refrigerated. The fruits in the appropriate stage of ripening were selected, washed, (200ppm of active chlorine/2 minutes) processed and stored at 4 ± 1ºC. At four day intervals samples were collected and analysed, for pH, total soluble solids, titratable acidity, ascorbic acid, total reducing sugars, water activity, color and weight loss. At the end of the experiments it was concluded that for the minimum processing of pineapple the indicated cutting was the slices and the storage time eight days.
Ananas comosus; minimum processing; physical chemical analyses
