Effect of initial headspace oxygen level on growth and volatile metabolite production by the specific spoilage microorganisms of fresh-cut pineapple

- Headspace O2 level has a minor effect on the growth of yeasts on pineapple agar.
- Production of most VOCs on pineapple agar by yeasts increases with headspace O2 level.
- Production of ethyl acetate by Candida argentea is lower in high headspace O2 levels.
- Pineapple cubes packaged in 5% O2 have a longer shelf-life than those packed in air.

The effect of initial headspace (IH) O2 level on the shelf-life of fresh-cut pineapple was evaluated in this study. The results showed that although the IH O2 level had a minor effect on the growth of Candida argentea, Candida sake and Meyerozyma caribbica on pineapple agar, the quantities of the volatile organic metabolites produced by these yeasts was generally smaller the lower the IH O2 level. The only exception was the production of ethyl acetate by C. argentea, which was higher at low IH O2 levels. In triangle tests performed with trained panellists, pineapple cubes packaged in an IH of 5% O2 were determined to be significantly different (P < 0.05) to those packaged in 21% O2 from day 5 of storage. Preference was shown for the pineapple cubes packaged in an IH of 5% O2. The results imply that packaging in an IH O2 level of 5% could be used to extend the shelf-life of fresh-cut pineapple.