ISHS Acta Horticulturae 425: II International Pineapple Symposium
BIOCHEMICAL CHANGES AND SENSORY EVALUATIONS IN PINEAPPLE DURING STORAGE AT REFRIGERATED AND NON-REFRIGERATED TEMPERATURES |
| Authors: | M. Mohammed, L. Wickham |
| Abstract:
Pineapples (cv.‘Deltada’) were stored at 10°, 20° and 30° C and evaluated at 4-day intervals up to 12 days for percentage of fresh weight losses, shell and flesh colour, pH, total soluble solids, total titratable acidity, decay, percentage of flesh translucency, reducing and non-reducing sugars and taste. At 10°C fruits stored best up to 12 days with the best ratings for taste and absence of decay. At 20°C moderate levels of decay developed after 8 days, mainly attributed to the development of dark brown scattered lesions accompanied by a slight fermented odour and taste. At 30°C fruits showed accelerated ripening after 4 days resulting in increased colour development of shell and flesh, sugars and flesh translucency. | |
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