Effect of Preharvest Treatment by Calcium Boron Incorporated with Postharvest Treatment by Salicylic Acid on Alleviating Internal Browning of Pineapple cv. ‘Pattavia’

This study was to investigate the effectiveness of preharvest treatment by 1.5 g/plant of calcium
chloride and 0.4% boron (CaB) incorporated with postharvest treatment by 5 mM salicylic acid (SA) on reducing internal browning in pineapple cv. Pattavia compared with non-treated pineapple (control). All fruit were kept at 13±1 °C for 5, 10 and 15 days, and then transferred to keep at 25°C for 2 days. Non-treated pineapple revealed internal browning at core adjacent flesh at 5+2 day of storage. Chemical treated fruit showed the internal browning at 10+2 day. This treatment showed the higher value of the lightness (L*) at the flesh adjacent the core area and lower Hue angle value when compared with the control. Furthermore, chemical treated pineapple showed significantly lower of browning index, browning score, and PPO activity than that of the control throughout storage period.