Storage study of pineapple (Ananas comosus cv. Sarawak) with special emphasis on black heart disorder [in Malaysia]
1986
Abdullah, H. | Rohaya, M.A. | Zaipun, M.Z. (Institut Penyelidikan dan Kemajuan Pertanian Malaysia, Serdang, Selangor. Bahagian Teknologi Makanan)
The development of black heart disorder in pineapple cv. Sarawak grown in Malaysia was studied. Pineapple fruit previously stored at 5, 10, 15 and 20 deg C for 1, 2 and 3 weeks followed by one week holding period at ambient temperature (28 deg C) were found to be affected by the disorder. The intensity of flesh browning was found to increase as storage periods at 10, 15 and 20 deg C were extended. At 5 deg C, the intensity of black heart was not significantly different among the refrigeration periods of 1, 2 and 3 weeks. The fruit stored for 1, 2 and 3 weeks at deg C developed the symptoms after three days of exposure at ambient temperature. However, storage for four weeks at 10 deg C resulted in the development of the disorder without any exposure at ambient temperature. The fruit affected by black heart had significantly lower ascorbic acid content and total soluble solids than the unaffected fruit. The relationship between the black heart intensity (x) and the ascorbic acid content (y1) and total soluble solids (y2) can respectively be expressed by equations, log y1 = 0.6182-0.0104x and y2 = 12.2405-0.5242x. However, pH values were found to be unrelated to the disorder
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