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Chilling injury alleviation of Queen pineapple cv. ‘Sawi’ fruit by acetyl salicylate immersion
(2020-02-01)
Sangprayoon, Preyanuch
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Supapvanich, Suriyan
;
Youryon, Pannipa
;
Wongs-Aree, Chalermchai
;
Boonyaritthongchai, Panida
Chilling injury (CI) is the main problem affecting quality of Queen pineapple (Ananas comosus L.) fruit during cold storage. The purpose of this paper was to investigate the application of acetyl salicylate (ASA) on CI alleviation of pineapple fruit cv. Sawi during storage at 13 ± 1 °C for 10 d. The pineapples were dipped in ASA solution at the concentrations of 2.5 or 5.0 mM for 1, 2 or 3 h and untreated fruits were used as control treatment. The biochemical-related parameters to CI incidence of tissue adjoining to the core were determined after the fruits were left at 25 °C for 2 d. The results show that 5.0 mM ASA immersion for 1 h alleviated internal browning incidence and lowered CI score compared to other treatments. The treatment also maintained high lightness (L*) value and low colour difference (ΔE*) value of tissue adjoining to the core. Compared to control treatment, the 5.0 mM ASA immersion lowered browning index, malondialdehyde concentration, polyphenol oxidase activity and TP concentration as well as increased antioxidant capacity and ascorbic acid concentrations of tissue adjoining to the core. Therefore, 5.0 mM ASA immersion for 1 h is an effective alternative alleviating CI of Queen pineapples during cold storage.
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Effects of simultaneous cyanocobalamin and calcium gluconate treatment on chilling injury alleviation of 'Queen' pineapple by using peduncle infiltration
(2020-01-01)
Youryon, P.
;
Keereedat, W.
;
Supapvanich, S.
Introduction - Chilling injury (CI) is main problem of 'Queen' pineapples during commercial storage (13 °C). The increases in calcium content and antioxidant system enhancement alleviate CI of pineapples. Cyanocobalamin (Cyn) is a novel natural agent inducing antioxidants in postharvest commodities. Therefore, the aim of this work was to investigate the efficiency of simultaneous Cyn and calcium gluconate (Ca-Glu) peduncle infiltration on CI alleviation of 'Queen' pineapple during cold storage. Materials and methods - In the first experiment, the fruits were treated with Cyn at the concentration of 0, 1, 2.5 or 5 µM. In the second experiment, simultaneous 5 µM Cys and 2 or 3% Ca-Glu treatments were determined. Biological parameters related to CI of tissue adjacent to the core were monitored after storage at 13 °C for 7 and 14 d followed by 28 ± 2 °C for 2 d. Results - 5 µM Cyn peduncle infiltration relieved CI and membrane peroxidation rather than other concentrations. The simultaneous 5 µM Cys and 2 or 3% Ca-Glu treatments could alleviate CI symptoms, membrane peroxidation and enzymatic browning reaction and enhance antioxidant activities of tissue adjacent to the core of pineapples during storage. The simultaneous 5 µM Cyn and 3% Ca-Glu treatment enhanced antioxidant activities and alleviated CI of the fruit being greater than simultaneous 5 µM Cyn and 2% Ca-Glu treatment. Conclusion - The simultaneous 5 µM Cyn and 3% Ca-Glu peduncle infiltration was an effective approach alleviating CI of 'Queen' pineapples during commercial storage.
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Effects of preharvest salicylic acid or oxalic acid on quality of ‘Queen’ pineapple fruit harvested at different month stored at room temperature
(2019-01-01)
Youryon, P.
;
Chimphakdee, N.
;
Supapvanich, S.
The aim of this work was to investigate the effects of preharvest salicylic acid (SA) or oxalic acid (OX) on quality and internal browning of ‘Queen’ pineapple fruits harvested at different month in year 2015. Visual appearance of half-cut fruit, internal browning (IB) severity score, percentage of fruit number having IB, total soluble solids (TSS), total acidity (TA), ascorbic acid (AsA) contents were determined. The fruits harvested in March had no IB during storage at 25±1°C for 14 days in all treatments. The highest IB severity and the percentage of fruit having IB were found in the fruits harvested in June, especially in control in which IB severity score was 5 and percentage of fruit number having IB was 50%. Preharvest 5 mM SA application could alleviate IB in the fruits during storage and had more effect in reducing IB symptom than 5 mM OX application. Both SA and OX application had no significant effect on the changes in TSS, TA and AsA content of the pineapple fruits. In conclusion, the severity of IB in ‘Queen’ pineapple fruit after harvest depended on the harvesting period and preharvest 5 mM SA application might be an effective alternative alleviating IB during storage.
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Duration after harvesting and CaCl2 peduncle infiltration time affecting internal browning during storage of 'Sawi' pineapple fruit
(2018-10-05)
Youryon, P.
;
Wongs‐Aree, C.
'Sawi' pineapple, a member of the Queen group originating in the south of Thailand, is susceptible to internal browning (IB) when stored at low temperature. The previous studies in 'Trad Srithong' pineapple, another cultivar in the group, suggest that postharvest applications of CaCl<inf>2</inf> were effective to reduce the IB symptoms. This research aimed to study the efficiency of CaCl<inf>2</inf> treatments to reduce IB in 'Sawi' pineapple by varying duration uses and period after harvest. Fruit, after harvest at 3, 6, 12, 24 or 48 h, were infiltrated with 2% CaCl<inf>2</inf> through the peduncle for 0, 3, 6, 12, 24 or 48 h at 13°C. After treatment, fruit were stored at 13°C, 90-95% RH for 14 days and then transferred to 20°C for 3 days. Fruit harvested for 48 h and treated with 2% CaCl<inf>2</inf> for 24 or 48 h was absent in IB symptoms. Duration after fruit harvesting from 6 h especially at 48 h and duration of CaCl<inf>2</inf> treatment above 24 h showed a huge impact in reducing IB symptoms. The longer immersion times elevated the higher content of calcium in the core whereas the longer duration after harvest increased solution uptake rate in the fruit. As a result, this opposes the hypothesis that the fastest time of CaCl<inf>2</inf> application to pineapple fruit after harvest is the most effective in reducing IB.
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Calcium chloride and calcium gluconate peduncle infiltrations alleviate the internal browning of Queen pineapple in refrigerated storage
(2018-04-01)
Youryon, Pannipa
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Supapvanich, Suriyan
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Kongtrakool, Pornprapa
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Wongs-Aree, Chalermchai
This study determined the effects of calcium chloride (CaCl<inf>2</inf>) and calcium gluconate (CaGlu) in alleviating the incidence of internal browning (IB) in ‘Queen’ pineapple (Ananas comosus) cv. ‘Sawi’ during storage at 13 °C. Pineapples were vertically peduncle-infiltrated with 2% CaCl<inf>2</inf> or 2% CaGlu for 48 h. IB and browning-related factors of tissue adjacent to the core were investigated after 7 and 14 days of cold storage followed by 2 days at room temperature. CaGlu treatment alleviated IB intensity and severity more effectively than CaCl<inf>2</inf>. CaCl<inf>2</inf> and CaGlu retarded membrane peroxidation and the activity of browning enzymes such as phenylalanine ammonia-lyase and polyphenol oxidase and increased the total phenols in the fruit. However, CaGlu-treated fruit had lower levels of tissue electrolyte leakage and lipoxygenase activity and higher antioxidant capacity and antioxidant enzyme activity. This evidence suggests that CaGlu peduncle infiltration is the preferred choice for alleviating IB in ‘Queen’ pineapple during low temperature storage.
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Physicochemical changes of ‘Phulae’ pineapple fruit treated with short-term anoxia during ambient storage
(2017-08-01)
Techavuthiporn, Chairat
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Boonyaritthongchai, Panida
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Supabvanich, Suriyan
The effects of short-term anoxia exposure for 16 h on physicochemical changes of ‘Phulae’ pineapple fruit stored at ambient temperature (25 ± 2 °C) were investigated. The respiratory rate of the fruit was induced by the anoxia treatment. However, it retarded the increase in moisture loss and maintained both flesh and pulp colour by inhibiting polyphenol oxidase (PPO) activity of the both tissues. The anoxia exposure delayed the increase in total sugar content and enhanced total ascorbic acid content during storage. The half-cut pineapple fruit showed that the anoxia exposure completely inhibited internal transparency of the flesh tissue adjacent to core during the storage. In conclusion, the short-term anoxia exposure for 16 h maintained postharvest quality, retarded physiological disorder and enhanced nutritional values of the pineapple fruit stored at ambient temperature (25 ± 2 °C).
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Nondestructive prediction of internal browning in pineapple using transmittance short wavelength near infrared spectroscopy
(2013-01-01)
Sukwanit, S.
;
Teerachaichayut, S.
Pineapple [Ananas comosus (L.) Merr.] is one of the most important commercial fruit of Thailand. The taste and consistency of the fruit is of great importance, however "internal browning", a common physiological disorder affecting the fruit, which cannot be identified by visual inspection, makes the product unacceptable for export. In this study, Near Infrared (NIR) spectroscopy in the range of 665-955 nm was investigated as a non-destructive means to identify internal browning. Partial least squares-discriminant analysis (PLS-DA) was used in conjunction with the pre-treated NIR spectra as a first step in the development of an automated method of pineapple fruit sorting. A set of 243 samples was used for this research (131 commercially acceptable pineapples and 112 pineapples suffering from internal browning). A sample of 145 fruits was used for a training set and 98 samples for a test set. The smoothing and the first derivative pretreatment of averaged spectra were performed to obtain the best calibration model. The overall classification accuracy of the PLS-DA/NIR model on the prediction set was 90.8% (47 out of 53 for the sound pineapples and 42 out of 45 for the internally browned pineapples). This study demonstrates that NIR transmittance spectroscopy is potentially a useful nondestructive method that can be used to predict internal browning disorder in intact pineapples. © ISHS 2013.
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Response of internal browning in pineapple fruit vacuum infiltrated with solutions of calcium chloride or strontium chloride
(2012-02-28)
Youryon, P.
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Wongs-Aree, C.
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McGlasson, W. B.
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Glahan, S.
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Kanlayanarat, S.
The development of internal browning (IB) was studied in pineapple fruits treated with CaCl<inf>2</inf> and SrCl<inf>2</inf>. 'Smooth Cayenne', '73-50' and 'Gold' grown in Queensland, Australia were vacuum infiltrated at 30 kPa for 2 min in aqueous solutions of 0.18 M CaCl<inf>2</inf> or 0.18 M SrCl <inf>2</inf>, stored at 13 or 20°C (80-90% RH) for 14 days, and assessed for IB after 3 days at 20°C. In Australian grown 'Smooth Cayenne', black heart (BH), a form of IB is a common disorder found in the fruit maturing during the winter months. Storage at 13°C increased IB in 'Smooth Cayenne' fruit harvested in March, September and December 2007 and in February 2008 but there was a low incidence of IB only in 'Gold' harvested in September 2007. Fruit of '73-50' harvested in September 2007 had a high incidence of IB but no IB developed in fruit of this cultivar harvested in December 2007. Vacuum infiltration did not significantly increase the calcium content in the core or adjacent flesh tissue and treatment with calcium or strontium had no effect on the incidence or severity of IB.

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