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Author: search.filters.author.Boonyaritthongchai, PanidaSubject: search.filters.subject.Internal browning

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    Chilling injury alleviation of Queen pineapple cv. ‘Sawi’ fruit by acetyl salicylate immersion
    (2020-02-01)
    Sangprayoon, Preyanuch
    ;
    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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    Physicochemical changes of ‘Phulae’ pineapple fruit treated with short-term anoxia during ambient storage
    (2017-08-01)
    Techavuthiporn, Chairat
    ;
    Boonyaritthongchai, Panida
    ;
    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).