Effect of different thermal treatments on the physicochemical properties of pineapple puree

Autoclave, boiling water and microwave process were applied to treat pineapple puree. The physicochemical properties of processed puree were tested to analyze the effect of three methods. Moreover, physicochemical indexes were investigated after 2 weeks storage.Results showed that the thermal processing was able to prolong the quality guarantee period of pineapple puree. There were few influences on pH, total soluble solid and total acid by three processing, but the total sugar content increaseed. Autoclave infected more on the turbidity.The loss of VC in microwave treatment was less than that in other two ways. On the side of color differences, the autoclave produced more effects than the boiling water and microwave make. The microwave treatment was benefit for the color of pineapple pulp.