Chilling injury in pineapple fruits: physical quality attributes and antioxidant enzyme activity

Abstract

Harvested fruit have high metabolic and moisture content which leads to an active biochemical reaction that contributes to decrement of nutritional value such as vitamin, proteins and lipids. The application of low temperature as a single-effective management to prolong shelf-life of fruits is a common practice which applied to keep agriculture commodities at high quality. A matured stage pineapple is very perishable and cold storage chain is crucial in maintaining the chemical and physical quality attributes in order to assure its commercial value for market. The main objective of this study is to evaluate the effect of sub-optimum cold storage scenario on changes of pineapple fruits physical quality attributes, the activity of browning enzyme and antioxidant related enzyme in 2 pineapple cultivars (cv.), Morris (Queen-type) and Josapine (hybrid of Spanish and Smooth Cayeen). Malaysian pineapple fruit cv. with different sensitivity toward CI, Morris (Queen-type) and Josapine (Smooth-Cayenne-type) were stored at sub-optimal storage temperatures (4±2°C) for 28 days to investigate the effects of CI towards physical quality attributes and antioxidant enzyme activity. The result indicated both cv. was affected with CI towards the 28 days of sub-optimum cold storage. Overall physical quality attributes indicated CI was found positively correlated with the increase of EL and TTA and on the contrary decrease its firmness, weight (% w/w), brightness (L*) and redness (A*). Similarly, a positive correlation was also deduced between CI symptoms and the activities of PPO and APX which reflect the incident of oxidative stress. The results derived from this study may serve as a basis for evaluation of better postharvest strategies to control CI during cold chain storage of pineapple fruits and thus assure the quality and nutritional value till it reaches to consumer.

Investigation of Melatonin Incorporated CMC-Gelatin Based Edible Coating on the Alleviation of Chilling Injury Induced Pericarp Browning in Longkong

“…In comparison with CMC-Gel and its MT variation, the CMC-Gel-MT showed better control of EL and, furthermore, MT2 and MT3 samples exhibited better EL control in the fruits as compared to their low-concentration variation. EL is regarded as a key identifier of chilling damage in fruits [ 50 ]. Electrolytes in living cells reside within compartments bound by membranes, and when these cells encounter stress factors like chilling temperatures that can cause cold damage, or during natural aging, the proteins and lipids within the membranes undergo degradation and oxidation [ 51 ].…”

Effect of storage temperature transfer on the internal browning and other fruit qualities of GP3 and MD2 pineapple clones after postharvest applications of ABA, chitosan and decrowning

“…Based on the comparison of the results obtained with the results of other studies, the transfer of storage temperature from cold (7 or 10 ºC) to warmer temperatures (16 or 25 ºC) during transfer (2 or 1 day) on susceptible cultivar ('Tradsee-thong' type Queen), tolerant ('Pattavia' type Smooth Cayenne), and resistant ('MD2' type hybrid) can exacerbate the physiological damage of IB in pineapple. According to [31], increasing the storage temperature for 12 days of storage can double the IB after 14 days of storage in pineapple cultivars 'Morris' (Queen) and 'Josapine' ('Spanish' hybrid x 'Smooth Cayenne'). According to [17], changes in pineapple storage temperature increased the incidence of IB in the pineapple cultivars of 'Trad-seethong' and 'Pattavia'.…”

“…The AsA content of pineapple negatively correlates with the physiological damage to IB and the activity of the PPO enzyme [19][20][21][22]27]. A delayed decrease in AsA concentration in plums can reduce the incidence of IB [31]. An increase in AsA content can inhibit the incidence of IB in Trad-see-thong pineapple cultivars [28] and loquat fruits [33].…”