Impact of Maturity Stages, Shrink-Wrap Packaging and Storage Temperature on Shelf Life and Quality of Pineapple (Ananas comosus (L.) Merr.) Fruit ‘Mauritius’

Abstract

Abstract Pineapple is widely grown in tropical countries, and the fruits are well-known for their unique flavor. The ideal stage of maturity, optimum storage temperature, congenial relative humidity, and adequate type of packaging are critical factors that determine the shelf life and quality of pineapple fruits. Therefore, this investigation was carried out to determine the effect of maturity stage and shrink-wrap packaging, along with ambient and low-temperature storage in order to determine the impact of these factors on extending the shelf life and quality of pineapple fruits. The results revealed that fruits with 75% yellow tubercles at the harvesting stored under ambient temperature had a shelf life of just 7 days compared to the fruits having 25% yellow tubercles subjected to shrink-wrap packaging, followed by low-temperature storage, which had a shelf life of 49 days. The findings of this study conclusively proved that harvesting pineapple fruits with 25% of yellow tubercles, followed by shrink-wrap packaging in 25 μ polyolefin film and subsequent storage in a cool chamber at 12–13 °C and 85% relative humidity can prolong the shelf life and will also maintain the quality of pineapple fruits.