Fruit temperature and crown removal on the occurrence of pineapple fruit translucency

Abstract

The roles of fruit temperature and crown removal in the occurrence of pineapple fruit translucency were determined. Pineapple fruit translucency began to appear 2–4 weeks before harvest. Flesh tissue became very susceptible to high temperature and the cell electrolyte leakage rapidly increased 4 weeks before harvest. During the early stage of fruit development, electrolyte leakage of fruit flesh was reduced by covering fruit in the field with clear-plastic or a postharvest heat treatment (48°C, 24 h). In contrast, flesh tissue electrolyte leakage was increased by the postharvest heat treatment when the fruit age was 4 weeks before harvest or older. Covering fruit with clear-plastic during the last 3 weeks of fruit development decreased titratable acidity (TA) and increased translucency severity. The effects of temperature on fruit translucency occurrence was divided into two stages: the period earlier than 6 weeks before harvest and the period from 6 weeks before harvest to harvest. This division was based upon high fruit temperature 8 weeks before harvest or earlier reduced electrolyte leakage of the fruit flesh tissue, but increased leakage when the fruit age was 4 weeks before harvest or older. Crown removal either at an early or late stage of fruit development did not have any significant effect on fruit weight or translucency occurrence. The results suggested that the crown did not play a significant role in pineapple fruit development and translucency occurrence.