Patent ID: 6645544
Filing Date: 2003-11-11
Classification: A23B,A23L,Y02A

Abstract:
A method for maintaining the freshness of freshly cut pinapple fruit, comprising:on harvesting a pineapple, cutting the pineapple and determining the Brix and acid of the pineapple thereby determining the Brix/acid ratio for the pineapple, selecting white grape juice, from at least one stored white grape juice batch, having a Brix/acid ratio which will substantially balance the Brix/acid ratio of the newly harvested pineapple such that the pineapple and juice, when combined, will have a combined Brix/acid ratio in a preselected range, reducing surface microflora on the pineapple, immersing the cut pineapple in the selected juice, and then packaging and storing the pineapple/juice combination in a chilled state.