Alleviation of internal browning in queen pineapple fruit by peduncle infiltration with solutions of methyl jasmonate during cold storage

Abstract

— The effect of methyl jasmonate solution (MeJA) and methyl jasmonate gel on procreation internal browning (IB) of ‘Trad-see-thong’ pineapple (‘Queen’ group) fruit was investigated. The pineapple fruit were peduncle-infiltrated parallel with 1 mM MeJA, 1 mM and 10 mM MeJA-gel, then stored at 10°C for 12 days. The results showed that internal browning symptom of pineapple fruit with treatment was visible following 4 days of storage. On day 12 of storage, control treatment (no solution), internal browning score of 4 (almost maximum score), that was significantly higher than other treatments (p < 0.05). The 1 mM MeJA solution had internal browning score of 3.8, expected that the amount of MeJA solution with peduncle-infiltration in pineapple fruit had too exorbitant (overdose). Moreover, the 1 mM and 10 mM gel-treated had internal browning score of 3.2 and 3.4, respectively. It was found that the amount of MeJA solution with peduncle-infiltration in pineapple fruit is able to alleviate better than the other. The 1 mM and 10 mM MeJA-gel had lightness in pulp tissues significantly higher than other groups worthy 44.95 and 46.74, respectively.