Abstract
The post-harvest internal browning (IB) and quality in pineapple ( Ananas comosus L. ‘Comte de Paris’) fruit were studied in relation to pre-harvest salicylic acid (SA) spray (PSS) or/and post-harvest salicylic acid immersion (PSI) treatments at 10 °C for up to 20 days plus 2 days at 20 °C (shelf-life). In addition, the activities of polyphenol oxidase (PPO) and phenylalanine ammonia-lyase (PAL) were measured during cold storage. The results showed that all SA treatments significantly reduced IB incidence and intensity. Furthermore, SA did not affect soluble solids content (SSC), titratable acidity (TA) and total phenolics (TP) content, but delayed the decline of ascorbic acid (AsA) content. At the same time, SA significantly inhibited PPO and PAL activities. The study indicated the beneficial effect of SA by pre-harvest spray and/or post-harvest immersion on pineapple fruit quality and resistance to IB, and PSS + PSI treatment showed the best effect.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
