Protocol Development for Fresh - Cut Pineapple
Journal Title: International Journal of Agricultural Sciences and Veterinary Medicine - Year 2015, Vol 3, Issue 1
Abstract
Fresh cut pineapple can be prepared by surface sanitization using 90ppm sodium hypochlorite for 15 minutes followed by treating 2±0.5 cm cube pieces with 1% calcium chloride for 10 minutes and refrigerated storage after packaging in aluminium tray covered with cling film. Samples were acceptable to the sensory panel even at the end of 5th day.
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