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Author: search.filters.author.Youryon, P.Subject: search.filters.subject.Ananas comosus

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    Item type:Publication,
    Postharvest application of calcium chloride affects internal browning reduction during low temperature storage of 'sawi' pineapple
    (2015-06-30)
    Youryon, P.
    ;
    Wongs-Aree, C.
    Pineapple 'Sawi' fruit, a kind of 'Queen' pineapple natively growing in Southern Thailand, exhibits internal browning during low temperature storage. This research aimed to reduce browning inside 'Sawi' fruit during storage by applying postharvest calcium chloride pre-treatments. 'Sawi' fruit were applied with 1, 2 or 3% calcium chloride (CaCl<inf>2</inf>) solution via the peduncle for three days at storage temperatures of 13 and 20°C and then kept at the temperatures for two weeks followed by three days at 20°C. Calcium content, internal browning scores and solution uptake were investigated. Stored fruit treated with 2 or 3 % CaCl<inf>2</inf> showed a significant reduction of internal browning symptoms compared with 1% CaCl<inf>2</inf> and non-treated fruit. An increase in calcium content in the core of CaCl<inf>2</inf> treatments was negatively correlated with the symptom and was promoted by solution uptake during pre-treatment transpiration. The results suggest that CaCl<inf>2</inf> was beneficial for reducing internal browning of pineapple fruit under mild low temperature storage.
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    Item type:Publication,
    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.