The Potential of Alkyl Polyglucosides and Polyethylene Glycol Glucosides Coatings for Improving the Storage and Shelf-Life of Pineapples

Abstract

Abstract Alkyl polyglucosides (APGs) and polyethylene glycol glycosides (PEGG) were applied as coatings on fresh pineapple to extend their postharvest shelf-life and to prevent Black Heart (BH). The pineapples were coated with solutions of APGs and PEGG, and the tissue firmness, total soluble solids (TSS), grade of freshness, incidence and grade of BH were measured. The APGs and PEGG were obviously able to reduce the decay incidence, firmness and flavor loss as well as retard color change and ripening rate of pineapples during storage. C12/14-APGs could not only improve quality and shelf-life characteristics, but also markedly reduce incidence of BH. The combination of APGs with PEGG showed the obvious synergism for preventing BH.