Fresh-Cut Pineapple as a New Carrier of Probiotic Lactic Acid Bacteria
Figure 4
Color parameters evolution (Hue angle (a), (b)) of fresh-cut pineapple pieces untreated (circle) or inoculated with L. plantarum B2 (square), L. fermentum PBCC11.5 (triangle), and stored for 8 days at 5°C. Reported values are means of ten pieces for each replicate for each sampling time. Means with different letters at the same time of storage are significantly different according to Tukey’s test ( value ≤0.05).
