Table 3.
Values and dispersion of physicochemical parameters and microbiological counts of minimally-processed pineapple batches.
| Parameter | Mean | ± | Standard Deviation | Minimum Value | Maximum Value |
|---|---|---|---|---|---|
| pH | 3.44 | ± | 0.27 | 3.09 | 4.20 |
| TA (g/100 mL) | 0.87 | ± | 0.20 | 0.68 | 1.33 |
| TSS (°Brix) | 14.6 | ± | 1.5 | 11.1 | 17.8 |
| L* | 36.7 | ± | 6.6 | 32.1 | 65.3 |
| a* | 10.3 | ± | 2.1 | 6.3 | 13.3 |
| b* | 50.4 | ± | 5.7 | 38.8 | 59.7 |
| Chroma | 51.5 | ± | 5.6 | 39.6 | 60.2 |
| Hue angle | 11.6 | ± | 2.5 | 6.3 | 15.3 |
| Firmness (N) | 3.8 | ± | 1.2 | 2.0 | 6.7 |
| Psychrotrophic bacteria (log CFU/g) | 3.7 | ± | 0.6 | 3.3 1 | 5.4 |
| Enterobacteria (log CFU/g) | 3.8 | ± | 0.6 | 3.0 2 | 5.3 |
| Yeasts & Molds (log CFU/g) | 4.4 | ± | 0.7 | 3.0 | 5.8 |
1 and 2: the indicated values correspond to the detection level. For psychotropic bacteria, 14 batches showed counts below this level. For enterobacteria, four batches showed counts below this level.