Characterising deterioration patterns in fresh-cut fruit using principal component analysis. II: Effects of ripeness stage, seasonality, processing and packaging

• Principal component analysis (PCA) illustrated the effects of ripeness stage, seasonality, processing and packaging on the quality of fresh-cut fruit.
• PCA plots were effective in tracking the rate and extent of quality deterioration.
• Differences in shelf-life as affected by both intrinsic and extrinsic factor variables were apparent.
• Some factor effects were large and may form the basis for optimising end-product quality.

Previous work has demonstrated the benefits of principal component analysis (PCA) in characterising and tracking processes of deterioration in fresh-cut fruit, and illustrating differences due to growing region and cultivar. In this study, use of PCA showed significant effects of season, stage of ripeness (p < 0.05), cut size, packaging materials, storage temperature and time (p < 0.01) for a range of fresh-cut fruit. PCA plots were effective in characterising patterns of deterioration and in tracking differences in quality, in terms of the rates and extent of change. Some of the effects studied were large and may form the basis for optimising raw materials, processing and packaging of several fresh-cut fruit. Differences in shelf-life of up to three days could be attributed to seasonal variation. Reduced process severity increased shelf-life by up to four days, while optimal packaging increased shelf-life by about three days.