Cut and packaged fresh fruits: a contribution to the study of shelf-life

Abstract

The demand for fresh and healthy food ready for consumption, has made that the production and purchase of fresh, washed, cut and packaged fruits of IV range, has increased in recent years. For this reason, considering the vulnerability of these products and due to the absence to apply technological treatments for their preservation, this TFG has been proposed with a study of 15 representative samples of some brands and types of IV range fruits commercialized in Gran Canaria, to test the maintenance of their bromatological quality near the end of their shelf-life. Due to this, it has been proposed the study of its quality: - Physical-chemical: carried out by analytical determination of pH, acidity, Brix degrees and ripening index calculation. - Sensory: through the evaluation by a semi-trained panel of smell, colour, flavor, texture and general appearance testers. - Microbiological: with the investigation of the presence of pathogenic microorganisms (Salmonella spp. and Listeria monocytogenes), hygiene markers (Escherichia coli) and alteratives (Pseudomonas aeruginosa). - Information for the consumer: looking at the label the fulfilment of the mandatory legal aspects and developing the design of an "ideal" label. - Nutritional: by calculating the value provided by each nutrient to the consumer's RDI. - Acceptance of the product in the Canary Islands through a virtual socio-demographic survey. The results of the physical-chemical variables provided values in accordance with those expected for fresh fruits, according to the nature of each one; except for those packed in tubs, probably due to the influence of the added additives. The sensory quality at the end of the shelf-life remained acceptable, except for sporadic defects in colour (browning), texture (friability) and flavour (tastelessness, acidity, bitterness), in some of the evaluated fruits. The samples met all established legal microbiological criteria, indicating their fitness for consumption. The counts of Pseudomonas aeruginosa as control of alteration, indicated the convenience of an improvement in cleaning and disinfection practices. Labelling met almost all the legal requirements, except for the omission of the variety and category of the fruit as well as the amount of ingredients and micronutrients. The contribution of vitamins, minerals and sugars had an important influence on the RDI of nutrients, also contributing the nutritional supplements added according to the way of packaging of the fruits. Although the sociodemographic survey showed relative ignorance in the population about IV range products, the information collected revealed a medium-high acceptance, especially for tubs, but with a consumption infrequently. The assessment of food safety aspects prevailed over those of the comercial design.