Quality of smooth cayenne pineapples ev. Pattavia and Queen pineapples cv. Phuket under controlled atmosphere in sea container and the effect of fungicides and waxing
2000
Jingtair Siriphanich(Kasetsart University, Kamphaeng Saen Campus, Nakhon Pathom (Thailand). Faculty of Agriculture)
Smooth Cayenne pineapples cv. Pattavia were stored in an atmosphere containing (3 percent O2 and 10 percent CO2) or in air at 10+-0.5 deg C for 30 days and transferred to air at 20 deg C for 1, 3 and 5 days. The result showed that pineapples under CA storage and coated with high concentration wax had lower internal browning disorder than air-stored fruit and CA-stored fruit without waxing. Under CA and waxing, titratable acidity and vitamin C content in pineapples decreased. Air-stored fruit had more off-flavor than CA-stored fruit. If pineapples were transferred from CA to air for 3 and 7 days at 10 deg C, more mature pineapples with high concentration waxing had higher off-flavor scores than those with less waxing. More mature pineapples had lowest internal browning symptom. Queen pineapple cv. Phuket stored under CA at 10 deg C for 30 days and transferred to 20 deg C for 1, 3, 5 and 7 days had very good external quality comparable to that of newly harvested pineapple. However, internal browning was recorded at lower level than those in air storage. The symptoms developed very quickly after transferred to 20 deg C. Benomyl, carbendazim, procymidone and thaibendazole at 5000 ppm applied at the cut surface of Pattavia pineapples before storage inhibited fungal growth effectively particularly when benomyl and procymidone were used. When these pineapples were cut longitudinally, it was observed that discoloration area along the edge of the fruit stem advanced deeper into the stem when these fungicides were used, except with benomyl application.
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