Effect of Packaging Materials and Storage duration on Osmo-convective Hot Air and Osmo-microwave Vacuum Dried Pineapple (Ananas comosus) Cubes

Pineapple has been identified as a valuable source of nutrients and antioxidants, which are beneficial for human health. To preserve the nutritional properties after drying, appropriate storage specifications should be considered. This study aimed to investigate the quality and stability of osmo-convective and osmo-microwave vacuum dried pineapple cubes in terms of quality characteristics during storage for up to 2 months in two packaging materials: aluminum and polypropylene. Packaging in aluminium pouches under ambient conditions was found to better preserve quality characteristics of dried pineapple cubes. The packaging and storage study of osmo-convective dried pineapple cubes indicated that the pineapple cubes can be stored in good condition in aluminium pouch packaging material up to 60 days; The sensory scores were in the range of colour 6.8, texture 8.2, taste 8.2, flavour 6.5 and overall acceptability 8.2. The nutritional retention of osmo-convective dried pineapple cubes stored up to 60 days was TSS 31.85%, pH 4.02, acidity 0.579%, reducing sugar 18.82%, non reducing sugar 42.86% and total sugar 61.67%. The packaging and storage study of Osmo-microwave vacuum dried pineapple cubes stored up to 60 days indicated that the pineapple cubes can be stored in good condition in aluminium pouch packaging material up to 60 days; The sensory scores were for osmo-microwave vacuum dried pineapple cubes stored up to 60 days range of colour 7.5, texture 7.0, taste 8.2, flavour 7.5 and overall acceptability 8.0. The nutritional retention was TSS 32.22%, pH 3.97, acidity 0.503%, reducing sugar 25.83%, non reducing sugar 46.40% and total sugar 72.23%.