Calcium chloride and calcium gluconate peduncle infiltrations alleviate the internal browning of Queen pineapple in refrigerated storage
Journal article
Authors/Editors
Strategic Research Themes
No matching items found.
Publication Details
Author list: Youryon P., Supapvanich S., Kongtrakool P., Wongs-Aree C.
Publisher: Springer
Publication year: 2018
Journal: Horticulture, Environment, and Biotechnology (2211-3452)
Volume number: 59
Issue number: 2
Start page: 205
End page: 213
Number of pages: 9
ISSN: 2211-3452
eISSN: 2211-3460
Languages: English-Great Britain (EN-GB)
View in Web of Science | View on publisher site | View citing articles in Web of Science
Abstract
This study determined the effects of calcium chloride (CaCl2) and calcium gluconate (CaGlu) in alleviating the incidence of internal browning (IB) in ‘Queen’ pineapple (Ananas comosus) cv. ‘Sawi’ during storage at 13 °C. Pineapples were vertically peduncle-infiltrated with 2% CaCl2 or 2% CaGlu for 48 h. IB and browning-related factors of tissue adjacent to the core were investigated after 7 and 14 days of cold storage followed by 2 days at room temperature. CaGlu treatment alleviated IB intensity and severity more effectively than CaCl2. CaCl2 and CaGlu retarded membrane peroxidation and the activity of browning enzymes such as phenylalanine ammonia-lyase and polyphenol oxidase and increased the total phenols in the fruit. However, CaGlu-treated fruit had lower levels of tissue electrolyte leakage and lipoxygenase activity and higher antioxidant capacity and antioxidant enzyme activity. This evidence suggests that CaGlu peduncle infiltration is the preferred choice for alleviating IB in ‘Queen’ pineapple during low temperature storage. © 2018, Korean Society for Horticultural Science and Springer-Verlag GmbH Germany, part of Springer Nature.
Keywords
Calcium gluconate, ‘Queen’ pineapple
Contact Information