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ISHS Acta Horticulturae 1206: XIII International Symposium on Plant Bioregulators in Fruit Production

Application of pre- and postharvest salicylic acid on internal browning alleviation and postharvest quality of 'Phulae' pineapple fruit

Authors:   S. Sukporn, S. Kondo, S. Setha
Keywords:   antioxidant activity, enzyme activity, FRAP, lipid oxidation, MDA, total phenolics
DOI:   10.17660/ActaHortic.2018.1206.20
Abstract:
The effect of pre- and postharvest salicylic acid (SA) treatments on internal browning (IB) alleviation and postharvest quality of pineapple (Ananas comosus L. 'Phulae') fruit were investigated. The experiment was divided into 4 treatments: preharvest SA (Pre SA), postharvest SA (Post SA), pre- and postharvest SA (Pre SA + Post SA) and non-treated was as a control. After treatment fruit was stored at 10C for up to 28 days. Quality parameters including IB incidence, peel and flesh color, weight loss, total soluble solid (TSS), titratable acidity (TA), TSS/TA ratio, ascorbic acid (AA), total phenolics (TP), antioxidant activities by ferric reducing antioxidant power (FRAP) assays and the product of lipid peroxidation by measuring of malondialdehyde (MDA) contents, were analyzed every 7 days. The results showed that post-SA was the most effective treatment on reducing IB. The IB incidence of all treatments became more severe when moved and held to 25C. However, SA did not affect fruit color, TSS, TSS/TA ratio and ascorbic acid content while TA and weight loss increased with storage time. For TA, at the end of storage, control treatment was significantly higher than the other treatments. The TP content of all treatments trended to increase during storage while FRAP activity trended to decrease on day 7 subsequently increase until end of storage. SA treatments could maintain higher FRAP activity than the control during storage. In addition, MDA content and PPO, POD, PAL activity were lower in SA treatments when compared with control. SA application alleviated IB in 'Phulae' pineapple which may involve reduction of lipid oxidation and maintaining of antioxidant activity in fruit including enzyme activities.

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