Effect of Postharvest Treatment of 1-Naphthaleneacetic Acid (NAA) on Maintaining Quality of Pineapple Fruit during Storage

This study aimed to investigate the effects of postharvest treatment of 1-Naphthaleneacetic Acid (NAA) on maintaining the quality of pineapple fruit during storage. The pineapples were dipped in NAA solution at a concentration of 1.00 mM for 15 min, compared to the untreated fruits (control). All samples were stored at 13°C for 20 days. Results revealed that the NAA treatment was the most appealing and maintained the color attributes of pineapple peel (yellowness (b*), chroma value, and delta E ( E*)). Meanwhile, NAA treatment did not significantly affect color attributes of pineapple pulp over the storage. The NAA treatment could slow the increase of hydrogen peroxide content in pineapple pulp and core. The NAA treatment also tends to be more effective in inducing antioxidant capacity in pineapple pulp, especially on day 15 of storage, it had the highest value of 15.21%. Additionally, it tends to induce phenolic content in both the core and pulp during the storage period. Moreover, the NAA treatment significantly enhanced the ascorbic acid content in pineapple during storage, reaching the highest value of 1.04 µg ascorbic acid/gFW in both the core and pulp. These results showed that NAA treatment can maintain the quality of pineapple fruit during storage at low temperatures.