Reduced internal browning in pineapple fruit by 1-MCP pretreatment and the antioxidant response
Conference proceedings article
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Publication Details
Author list: Setha S., Kongsuwan A., Srilaong V.
Publisher: International Society for Horticultural Science (ISHS)
Publication year: 2013
Volume number: 1012
Start page: 573
End page: 580
Number of pages: 8
ISBN: 9789066057265
ISSN: 0567-7572
Languages: English-Great Britain (EN-GB)
Abstract
The objective of this study was to determine the involvement of 1-MCP on reducing internal browning and antioxidant systems in 'Phulae' pineapple fruit under chilling stress. Phulae pineapple at 25% yellow peel stage were pre-treated with different concentrations of 1-MCP (100, 200, and 400 nl L-1) for 16 h, at 25ฐC, and non-treated fruit were used as the control. Fruit were packed in corrugated boxes and stored at 10ฐC, 90-95% RH, for 30 days. Internal browning symptoms were first observed in the control treatment after 20 days of storage, while pretreatment with 200 nl L-1 of 1-MCP significantly reduced the percentage of internal browning in Phulae pineapple fruit. The changes of peel color and total soluble solid (TSS) was delayed by 1-MCP treatment. Hydrogen peroxide (H2O2), superoxide dismutase (SOD), and ascorbate peroxidase (APX) increased during storage and their changes were not significantly affected by different concentrations of 1-MCP treatment. The activity of catalase (CAT) was higher in 200 nl L-1 of 1-MCP than other concentrations until 10 days of storage. Glutathione content was significantly higher in fruit pre-treated by 200 nl L-1 of 1-MCP than in fruit pretreated with other concentrations throughout storage. These results suggest that 200 nl L-1 of 1-MCP could increase chilling resistance in Phulae pineapple fruit by regulating glutathione metabolism.
Keywords
1-MCP, Antioxidant, Chilling injury, Internal browning, Pineapple
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