Alleviation of internal browning in pineapple fruit by peduncle infiltration with solutions of calcium chloride or strontium chloride under mild chilling storage

Kanlayanarat S., . and Wongs-Aree C., . and Youryon P., . and McGlasson W.B., . and Glahan S., . Alleviation of internal browning in pineapple fruit by peduncle infiltration with solutions of calcium chloride or strontium chloride under mild chilling storage. pp. 239-246. ISSN 22317546

The development and control of internal browning (IB a form of chilling injury) were studied in fruit of two commercial cultivars of pineapples. The symptoms develop in tissues surrounding the core when the fruit are stored at 15 C for several weeks. It was found that core and the fruitlets of fruit of Smooth Cayenne and Trad-Srithong could be effectively infiltrated with water soluble carmoisine dye or salt solutions by transpiration via the peduncle over three days at storage temperatures of 8 13 and 20 C. IB was more severe in Trad-Srithong than in Smooth Cayenne fruit particularly at 8 C. Infiltration via the peduncle increased calcium or strontium concentrations in the core and adjacent flesh tissue and reduced IB in Trad-Srithong stored at 13 C. There were no differences in severity of IB between green and quarter ripe fruit. Infiltration with calcium or strontium through the peduncle was more effective when the treatment was applied to freshly harvested fruit under mild chilling conditions.

Full text available from: Official URL: http://ifrj.upm.edu.my/20%20(01)%202013/32%20IFRJ%...

Abstract

The development and control of internal browning (IB a form of chilling injury) were studied in fruit of two commercial cultivars of pineapples. The symptoms develop in tissues surrounding the core when the fruit are stored at 15 C for several weeks. It was found that core and the fruitlets of fruit of Smooth Cayenne and Trad-Srithong could be effectively infiltrated with water soluble carmoisine dye or salt solutions by transpiration via the peduncle over three days at storage temperatures of 8 13 and 20 C. IB was more severe in Trad-Srithong than in Smooth Cayenne fruit particularly at 8 C. Infiltration via the peduncle increased calcium or strontium concentrations in the core and adjacent flesh tissue and reduced IB in Trad-Srithong stored at 13 C. There were no differences in severity of IB between green and quarter ripe fruit. Infiltration with calcium or strontium through the peduncle was more effective when the treatment was applied to freshly harvested fruit under mild chilling conditions.

[error in script]

Item Type:	Article
AGROVOC Term:	Pineapples
AGROVOC Term:	Calcium chloride
AGROVOC Term:	Chilling
AGROVOC Term:	Storage
AGROVOC Term:	Browning
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21611

Actions (login required)

View Item