ISHS Acta Horticulturae 712: IV International Conference on Managing Quality in Chains - The Integrated View on Fruits and Vegetables Quality
EFFECT OF SEMI-ACTIVE MODIFIED ATMOSPHERE ON INTERNAL BROWNING OF COLD STORED PINEAPPLE |
| Authors: | H. Nimitkeatkai, V. Srilaong, S. Kanlavanarat |
| Keywords: | Ananas comosus L., ascorbic acid, internal browning, polyphenol oxidase, semi-active modified atmosphere |
| Abstract:
Pineapple fruit (Ananas comosus L.) were packaged in a polyethylene bag (45 µm) and flushed with 5% O2 + 5% CO2, 5% O2 + 10% CO2, 10% O2 + 5% CO2 and 10% O2 + 10% CO2 and stored 10ºC, 90-95% RH. Changes of peel color, internal browning, ascorbic acid content and polyphenol oxidase (PPO) activity were investigated. Semi-active MA significantly reduced internal browning of pineapple fruit and also reduced the changes of hue angle. Fruit stored under the combination of 10% O2 and 5% CO2 gave the best result in reducing of internal browning, PPO activity and maintaining a highest ascorbic acid content than that of other semi-active MA conditions. Semi-active MA treatments extended storage life of pineapple fruit up to 5 weeks, compared to the control fruit. However, the fruit stored in 10% O2 + 10% CO2 developed the off-odor after 4 weeks of storage. | |
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