Duration after harvesting and CaCl2 peduncle infiltration time affecting internal browning during storage of 'Sawi' pineapple fruit
Sawi pineapple, a member of the Queen group originating in the south of Thailand, is susceptible to internal browning (IB) when stored at low temperature. The previous studies in Trad Srithong pineapple, another cultivar in the group, suggest that postharvest applications of CaCl2 were effective to reduce the IB symptoms. This research aimed to study the efficiency of CaCl2 treatments to reduce IB in Sawi pineapple by varying duration uses and period after harvest. Fruit, after harvest at 3, 6, 12, 24 or 48 h, were infiltrated with 2% CaCl2 through the peduncle for 0, 3, 6, 12, 24 or 48 h at 13°C. After treatment, fruit were stored at 13°C, 90-95% RH for 14 days and then transferred to 20°C for 3 days. Fruit harvested for 48 h and treated with 2% CaCl2 for 24 or 48 h was absent in IB symptoms. Duration after fruit harvesting from 6 h especially at 48 h and duration of CaCl2 treatment above 24 h showed a huge impact in reducing IB symptoms. The longer immersion times elevated the higher content of calcium in the core whereas the longer duration after harvest increased solution uptake rate in the fruit. As a result, this opposes the hypothesis that the fastest time of CaCl2 application to pineapple fruit after harvest is the most effective in reducing IB.
Youryon, P. and Wongs-Aree, C. (2018). Duration after harvesting and CaCl2 peduncle infiltration time affecting internal browning during storage of 'Sawi' pineapple fruit. Acta Hortic. 1213, 263-268
pineapple, internal browning, calcium chloride