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Author: search.filters.author.Wongs-Aree, ChalermchaiSubject: 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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    Calcium chloride and calcium gluconate peduncle infiltrations alleviate the internal browning of Queen pineapple in refrigerated storage
    (2018-04-01)
    Youryon, Pannipa
    ;
    Supapvanich, Suriyan
    ;
    Kongtrakool, Pornprapa
    ;
    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.