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

Abstract

Changes in pineapple storage temperature accelerate the increase in internal browning (IB) incidence. This study aims for postharvest applications with changes in storage temperature affecting IB incidence and severity. This research was conducted on ‘GP3’ and ‘MD2’ pineapple clones when they were ripe for export. The experimental were a completely randomized design of storage temperatures (T1: at 7°C for 30 days and T2: at 7°C for 28 days followed by 16°C for 2 days), clones (‘GP3’ and ‘MD2’), decrownings (crown and crownless), and coatings [chitosan 1%, ABA 50mg/L, ABA+chitosan mixture, and control (H2O)]. The results showed that T2 had a significant effect on the increase IB incidence in ‘MD2’ and IB severity in ‘GP3’ compared to T1. Ascorbate acid decreased in ‘MD2’ stored at T2, but had no effect on ‘GP3’. Soluble solid content (SSC) of ‘MD2’ was higher than ‘GP3’. Titratable acidity (TA), SSC/TA ratio, and mold severity were not significantly affected by treatments. The T2 had a significant effect on fruit temperature (FT), with an increase of 2.77-2.88ºC. An increase in FT was positively correlated with maturity, fruit weight loss, and skin dehydration. During the 28 to 30 days of storage, the T2 treatment increased in ripeness by 81.25%.