The Effect of Ascorbic Acid on the Quality of Fresh Cut Pineapple (Ananas comosus (L.) Merr ) Stored at 5°C

Ayu  Lestari; Siti  Aisyah A; Khair Hadriman

doi:10.36378/juatika.v8i1.5000

Ayu Lestari Faculty of agriculture, Universiti Muhammadiyah Sumatera Utara, Jl. Kapten Muchtar Basri No.3, Glugur Darat II, Kec. Medan Timur, Kota Medan, Sumatera Utara 20238
Siti Aisyah A Malaysian Agricultural Resech and Development Institute (MARDI), 43400, Persiaran MARDI – UPM, MARDI, 43400 Serdang, Selangor, Malaysia
Khair Hadriman Faculty of agriculture, Universiti Muhammadiyah Sumatera Utara, Jl. Kapten Muchtar Basri No.3, Glugur Darat II, Kec. Medan Timur, Kota Medan, Sumatera Utara 20238

DOI: https://doi.org/10.36378/juatika.v8i1.5000

Keywords: Ascorbic Acid, Cold Storage, Fresh Fruit, Pineapple, Quality Preservation

Abstract

Fresh-cut pineapple is increasingly popular due to its convenience and high nutritional value. This study evaluated
the effects of different concentrations of ascorbic acid on the quality of fresh-cut pineapple (Ananas comosus L.
var. MS16) stored at 5 °C by analyzing hardness, color parameters (L*, a*, b*, chroma, hue angle), soluble solids
content, sugar/acid ratio, ascorbic acid content, and total titratable acidity. Results showed that ascorbic acid
had no significant effect (p > 0.05) on hardness and color, indicating stable texture and appearance, but
significantly affected (p < 0.05) the sugar/acid ratio, ascorbic acid content, and total titratable acidity. The 0.5%
treatment best maintained texture (3.02 N), acidity (4.56% citric acid), and color stability, while the 1% treatment
produced the highest vitamin C content (28.53 mg/100 g). The control exhibited the highest sugar/acid ratio
(40.89), indicating a sweeter taste but lower antioxidant protection. Overall, 0.5% ascorbic acid was the most
effective concentration for preserving freshness and nutritional quality during cold storage.

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