The purpose of this work was to evaluate the effect of calcium chloride (CaCl2) in the quality of pineapple "pérola" minimally processed and refrigerated. The fruits were washed, sanitized, cutted and imbebed in a calcium chloride solution and packed in rigid polypropylene and stored at 4ºC for 16 days. The variables SS, loss of weight, texture and pH were influenced by the concentration of CaCl2. The storage time affected TTA (Total titrable acidity), SS (Soluble solids), TRS (Total reducing sugars), loss of weight, texture and pH. The results showed that independent of the type of cut there was not a significant difference between the treatments with 1% and 2.5% having both preserved the quality characteristics.
Ananas comosus; minimally processed; storage
