Cinnamic acid use in the conservation of minimally processed pineapple

The present work aimed to evaluate the influence of cinnamic acid on the physico-chemical and microbiological characteristics of minimally processed pineapple. After the minimum processing, the fruits were immersed in the following treatments: water (control) and doses of 50, 100, 150 and 200 mg L-1 of cinnamic acid. At the end they were packed in expanded polystyrene cartons covered with polyethylene film and stored at 5 °C and 85-90% relative humidity for a period of 10 days. The microbiological analyzes of total counts of mesophiles, psychotrophs, molds and yeasts and total coliforms were performed at 0, 3, 6 and 10 days of storage and physical chemical analyzes of fresh mass loss, pH, soluble solids content (° Brix ) and titratable acidity were performed at 0, 2, 4, 6, 8 and 10 days storage. The data were submitted to analysis of variance and the averages were compared by the Tukey test at 5% of probability. The application of cinnamic acid doses showed a positive effect on the maintenance of quality and reduction of microbial contamination of minimally processed pineapples, with 50, 150 and 200 mg L-1 doses of cinnamic acid being the most suitable for this experiment.