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Alleviation of internal browning in pineapple fruit by peduncle infiltration with solutions of calcium chloride or strontium chloride under mild chilling storage
(2013-01-01)
Youryon, P.
;
Wongs-Aree, C.
;
McGlasson, W. B.
;
Glahan, S.
;
Kanlayanarat, S.
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. © 2008 IFRJ, Faculty of Food Science & Technology, UPM.
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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.
;
Wongs-Aree, C.
;
McGlasson, W. B.
;
Glahan, S.
;
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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Development of internal browning during low temperature storage of pineapple cv. 'Trad-Srithong' fruit harvested at different times of the day
(2011-07-01)
Youryon, P.
;
Wongs-Aree, C.
;
McGlasson, W. B.
;
Glahan, S.
;
Kanlayanarat, S.
Pineapple plants cv. 'Trad-Srithong' (Ananas comosus L.) were found to exhibit crassulacean acid metabolism (CAM). The concentrations of organic acids were higher in mature crown and stem leaves harvested at 0600 than at 1200 h but there were no significant differences in acid concentrations among fruit harvested at these times. Fruit of 'Trad-Srithong' (Queen group) are highly sensitive to internal browning (IB), a form of chilling injury, when stored at <15 °C. Fruit were harvested at 0600 and 1200 h and stored at 8, 13 and 20 °C. IB developed in fruit stored at 8 and 13 °C after 10 days but no symptom developed in control fruit stored at 20 °C. Time of day, when the fruit were harvested had no effect on the development of IB in 'Trad-Srithong' fruit. TA increased in fruit during storage at all temperatures. Juice extracted from the pulp had higher TA and lower pH than the core tissue and symptoms of IB were more severe in the flesh surrounding the core. Ascorbic acid decreased late during storage period.
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Influence of packaging materials on changing of CO2: O 2 during the storage of fresh cut red cabbage
(2009-01-01)
Glahan, S.
Packaging materials and changing of CO<inf>2</inf>:O<inf>2</inf> during the storage of fresh cut red cabbage was studied. The statistical model was a completely randomized design comprised of 5 treatment bags as following; the polypropylene (PP), polyethylene (PE), low density polyethylene (LDPE), laminate and PVC film with 4 replication and stored at 12°C. The results showed that before storage, CO<inf>2</inf> content had a range of 0.90-62.37% while O <inf>2</inf> content had a value of 20.30-32.07%. During 24 hours of storage, CO<inf>2</inf> content in PVC film slightly increased but in PP and PE it showed a slight decrease. The O<inf>2</inf> content in all treatments decreased dramatically according to the increase in storage time and showed significant difference between treatments. The results indicated that CO<inf>2</inf> and O<inf>2</inf> content was influenced by packaging materials and reflected on quality and storage life of fresh cut red cabbage. The highest TSS content of 6.21 Brix received from fresh cut red cabbage came from those stored in a PP bag while the highest TA content was obtained from those stored in an LDPE bag at a value of 0.07% and showed significantly difference. The fresh cut red cabbage stored in film PVC showed the most fresh weight loss of 10.15% while the least was found from those stored in a PP bag at the mean of 2.59% on 10 days storage and showed significantly difference. The fresh cut red cabbage in a PP bag had the longest storage life of 18 days while those stored in a laminate bag had the shortest storage life of 8 days which significantly differed. The physical appearance of those fresh cut red cabbage in a PP bag had better performance than those stored in other packaging and maintained a good quality with 14 days in storage.

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