Influences of chemical components and surface coating on internal browning in Smooth Cayenne' and 'Queen' pineapple fruit
1992
Jakraphong Phimphimol
Influence of chemical compositions and fruit coating on internal browning of pineapple cv. Smooth Cayenne and cv. Queen were studied. The pineapples were stored at 8 and 12 deg C, ascorbic acid content was apparently related to the development of the internal browning symptom in both cultivars. Fruit containing high contents (more than 8 mg/100 ml) developed slightly browning but in fruits containing low content (4-6 mg/100 ml) showed very severe browning. The titratable acidity, soluble solids content, phenolic content, phenylanine ammonia lyase and polyphenol oxidase activities were not related to the development of the internal browning. The prediction of internal browning of pineapple by analysis of ascorbic acid content in the fruit before storage at chilling temperature revealed that ascorbic acid content could be moderately used to predict the severity of internal browning symptom, especially in cv. Smooth Cayenne. On the other hand, cv. Queen had very low ascorbic acid content and developed very severe symptom in all fruits. The using of fruit coating paraffin-polyethylene (Sta-fresh 7055) at 10 % by volume can reduce internal browning symptom in both cultivars by 70-80 %.
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