EVALUATION OF FREEZING TEMPERATURES AND RIPENESS LEVELS ON THE QUALITY CHARACTERISTICS OF FROZEN PINEAPPLE FRUITS

Freezing is considered an effective means to preserve fruits without using any chemical preservatives. In this study, the effects of ripeness levels and two freezing temperatures (-25oC -86oC) on frozen pineapples were evaluated. The faster rate (0.4 oC/min) was obtained by -86oC system achieve core temperature -18oC in pineapple ~0.65 h compared that at -25oC with respective 0.09 oC/min time ~3 h. found reduce drip loss, vitamin C, structure loss -25oC. Ripeness cause significant impacts quality pineapples. increase level (level 1 4) increment time, C loss. Meanwhile, green maturity (ripeness 1) observed lower retention riper 2 4). total soluble solids (TSS) titratable acidity be insignificantly affected levels. for promote better performance maintaining products.