POSTHARVEST QUALITY OF 'SMOOTH CAYENNE' PINEAPPLE TREATED WITH 1-METHYLCYCLOPROPENE AND COLD SHOCK
Pineapple when submitted to low temperatures suffers physiological and biochemical changes that result in loss of quality. The internal browning (IB) is an important physiological disorder of pineapple when stored at low temperatures. The objective of this work was to evaluate the influence of 1-methylcyclopropene (1-MCP) and cold shock (CS) on the incidence of IB in Smooth Cayenne pineapple, stored at 13 and 23°C. Pineapples were harvested at light green maturity stage and subjected to the following treatments: control (fruits without treatments); CS (fruits exposed to cold shock at 5°C/12 h); 1-MCP (fruits treated with 150 μl L-1 1-MCP/12 h); and 1-MCP + CS (fruits treated with 1-MCP and CS). Pineapples from each treatment were stored at 13±1 and 23±2°C for 20 days. The quality of pineapples was evaluated based on fresh mass loss, fruit firmness, enzymatic activity, and browning index. The application of 1-MCP followed by CS, promoted significant reduction of the incidence of internal browning and loss of quality of Smooth Cayenne pineapple during storage. The application of 1-MCP in Smooth Cayenne pineapple was effective in reducing the damage caused by exposing fruit to low temperature, thus keeping the quality of the fruits stored at both 13 and 23°C. This effect, however, was much evident in fruit kept under refrigeration.
Martins, L.P., Silva, S.M., Mendonça, R.M.N. and da Silva, A.P. (2013). POSTHARVEST QUALITY OF 'SMOOTH CAYENNE' PINEAPPLE TREATED WITH 1-METHYLCYCLOPROPENE AND COLD SHOCK. Acta Hortic. 1012, 503-508
chilling injury, internal browning, phenylalanine ammonia lyase, polyphenol oxidase, sugars