PROCESS FOR PRESERVING FRESH PINEAPPLE

摘要

A process for treating and storing freshly cut pineapple (10) greatly enhances flavor and enhances shelf life of the cut pineapple (10), maintaining the enhanced flavor. The freshly cut pineapple (10) is first surface-disinfected. Its Brix and acid and thus Brix/acid ratio, are measured or estimated (24). The selection is made from batches of previously stored pineapple juice (46), which may be from a different season or different part of the same season. The juice is selected to have a Brix/acid ratio which counterbalances that of the fresh fruit, so that the combined fruit/juice has a Brix/acid ratio of around 19, or preferably in the range of about 16 to 23.