Effects of 'Queen' and 'Smooth cayenne' pineapple fruit core extracts on browning inhibition of fresh-cut wax apple fruit during storage

Abstract

The purpose was to investigate the browning inhibitory effect of 'Queen' and 'Smooth cayenne' pineapple fruit core extracts (PE) on fresh-cut wax apple fruit cv. 'Taaptipjan' during storage. Bromelain yield, pH and total phenols content of both pineapple fruits core and pulp extracts and superficial colour and overall acceptability score of the fresh-cut fruit were determined. 'Queen' pineapple fruit had bromelain yield, pH and total phenols content higher than 'Smooth cayenne' pineapple fruit. Both 'Queen' and 'Smooth cayenne' PE contained higher bromelain yield and pH and lower total phenols content than the both fruit pulp extracts. The 50% (v/v) of 'Queen' PE dip maintained lightness (L*) value and whiteness index (WI), lowered colour difference, browning index (BI) and browning score (BC) when compared to the 50% (v/v) of 'Smooth cayenne' PE dip and control, respectively. The overall acceptability score of the freshcut fruit dipped in 'Queen" PE was also higher than that of fruit dipped in 'Smooth cayenne' PE and control, respectively. In conclusion, both 'Queen' and 'Smooth cayenne' PE could prevent browning of fresh-cut wax apple fruit during storage which the browning inhibition effect might due to the bromelain yield content. 'Queen' PE had higher bromelain yield content and browning inhibitory property than 'Smooth cayenne' PE.