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Subject: search.filters.subject.Queen pineapple

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    Effects of preharvest boron, calcium sulfate treatment and postharvest calcium chloride peduncle infiltration on chilling injury alleviation of queen pineapple cv. Sawi fruit
    (2021-07-01)
    Youryon, Pannipa
    ;
    Supapvanich, Suriyan
    The aim of this study was to determine the incorporative effects of preharvest boron (B) or calcium sulfate (CaSO<inf>4</inf>) application and postharvest calcium chloride (CaCl<inf>2</inf>) peduncle infiltration on chilling injury (CI) alleviation of Queen pineapple during commercial cold storage (13°C). Pineapple fruits were sprayed with 0.25% B four times a month after one month of anthesis, or CaSO<inf>4</inf> (100 kg per 400 m<sup>2</sup>) was applied during fruit development. The fruits were harvested after 135 days of flower induction. Both preharvest B and treated fruits were then peduncle-infiltrated with 2% CaCl<inf>2</inf> for 3 days and stored at cold temperature (CT) for 14 days. Control fruits were not peduncle-infiltrated with CaCl<inf>2</inf>.Visual appearance of half cut fruit, CI score, the amount of fruit having CI, colour attributes, browning index (BI) value and electrolyte leakage (EL) of tissue adjacent to the core were determined after storage at CT for 7 or 14 days, followed by leaving at room temperature (RT), 28 ± 1°C, for 2 days. The results show that the incorporative application of preharvest CaSO<inf>4</inf> with CaCl<inf>2</inf> peduncle infiltration (CaSO4+CaCl2) alleviated CI, delayed decrease in lightness (L*) and chroma values, and also increased BI and total colour difference (∆E*) values during storage compared with control and the incorporative application of preharvest B with CaCl<inf>2</inf> treatment (B + CaCl<inf>2</inf>). The treatment with CaSO<inf>4</inf> + CaCl<inf>2</inf> lowered CI severity and the amount of fruit having CI when compared to B + CaCl<inf>2</inf> and control treatments, respectively. Both treatments had no effect on the hue value over the storage period. Therefore, CaSO<inf>4</inf> + CaCl<inf>2</inf> treatment is an alternative method for alleviating CI of Queen pineapples.
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    Efficiency of salicylic acid or methyl jasmonate immersions on internal browning alleviation and physicochemical quality of Queen pineapple cv. “Sawi” fruit during cold storage
    (2019-12-01)
    Sangprayoon, Preyanuch
    ;
    Supapvanich, Suriyan
    ;
    Youryon, Pannipa
    ;
    Wongs-Aree, Chalermchai
    ;
    Boonyaritthongchai, Panida
    The pineapples were dipped in salicylic acid (SA) (2.5 or 5.0 mM) or methyl jasmonate (MeJA) (0.01 or 0.1 mM) for 1, 2, or 3 hr and then held at 13 ± 1°C for 10 days. The parameters were determined after left the fruits at 25°C for 2 days. It was found that, in the tissue adjacent to the core, 5.0 mM SA for 2 hr and 0.01 mM MeJA for 3 hr alleviated chilling injury (CI) and maintained color than other treatments. The MeJA immersions lowered CI score, electrolyte leakage, and malondialdehyde content greater than other treatments. SA and MeJA immersions retarded polyphenol oxidase activity, total phenols, and induced antioxidant activity during storage. In the pulp tissue, SA treatment increased ascorbic acid and total sugar contents, and MeJA immersions enhanced bioactive compound and antioxidant enzyme activities than SA immersion. Therefore, MeJA immersions could alleviate CI and enhance antioxidant better than other treatments of pineapples during cold storage. Practical applications: Postharvest immersion at the optimum concentration of SA or MeJA can be applied for commercial scale in order to alleviate chilling of “Sawi” pineapple fruit during storage. MeJA treatment enhances antioxidant activity and reduces internal browning better than SA treatment in pineapple.
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    Internal browning alleviation of Queen pineapple cv. ‘Sawi’ under cold storage using salicylic acid or abscisic acid peduncle infiltration
    (2019-11-02)
    Youryon, Pannipa
    ;
    Supapvanich, Suriyan
    ;
    Wongs-Aree, Chalermchai
    Internal browning (IB) is a main problem of Queen pineapple during cold storage. The effects of exogenous salicylic acid (SA) or abscisic acid (ABA) on IB alleviation of the pineapple during cold storage were investigated. ‘Sawi’ pineapples were peduncle-infiltrated with 2 mM SA or 380 µM ABA for 3 d at 13°C followed storage at 13°C for 14 d. IB incidence and IB-related factors including lipid peroxidation, antioxidant capacity and antioxidant enzymes activities of the tissue adjacent to core were investigated after storage for 7 and 14 d followed by 2 d at room temperature (RT). Both SA and ABA treatments obviously alleviated IB development. ABA lowered TP content, MDA accumulation and the activities of LOX, PAL and PPO and induced POD activity. SA lowered PAL and PPO activity, delayed LOX activity and MDA increase, enhanced phenols, antioxidant activity and both antioxidant enzyme yields. Both ABA and SA peduncle infiltration alleviated IB incidence of Queen pineapple during cold storage. Although ABA could reduce the IB incidence better than SA, due to the efficiency of lower reactions of browning-related enzymes and lipid peroxidation, exogenous SA application might be a better choice for commercial use. Abbreviations: Total phenols (TP), Malondialdehyde (MDA), Lipoxygenase (LOX), Phenylalanine ammonia lyase (PAL), Polyphenol oxidase (PPO), Peroxidase (POD) and Internal browning (IB).