Blanching, shelf life and chemical and physical properties of intermediate moisture products from Red Spanish pineapple

The effect of blanching on the shelf life and chemical and physical properties of intermediate moisture products of Red Spanish pineapple was analyzed. Fruits were blanched before being immersed in a sucrose syrup containing potassium sorbate and sodium bisulfite. The final pineapple products were packaged in polypropilene bags and stored at room temperature (28° to 30° C) away from direct sunlight. The blanched products were more stable than the non-blanched in terms of shelf life, chemical and physical properties. Shelf life of blanched products exceeded 30 days.