Physicochemical changes of ‘Phulae’ pineapple fruit treated with short-term anoxia during ambient storage

Techavuthiporn, Chairat; Boonyaritthongchai, P.; Supabvanich, Suriyan

doi:10.1016/j.foodchem.2017.02.028

Cited by 15 publications

(21 citation statements)

References 19 publications

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“…Decrease in b* value is considered fast and can only last for 12 days then salak cannot be analyzed further because the discoloration process begins. This is same with previous research which states that the color change on the initial day was no difference, but the color of fruit decreased during storage for less than 14 days, indicating a yellow-brown effect 18 . Brwoning is caused by the oxidation of phenolic compounds in the fruit which is catalyzed by the enzyme PPO when fruit is damaged by the cell structure and then produces quinone compounds, these compounds which cause the color to brown 8 .…”

Section: Change In B* Valuesupporting

confidence: 92%

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Rate of physical appearance changes on yellowness in salak during preservation in room storage

Pangestika

Al-Baarri

Legowo

et al. 2020

JGI

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Background: Discoloration was one indicator of food damage including in fruits, since the change may be used as a quality measurement. Salak became one of the commodities that often experience the browning reaction that may change the color. Since the yellow was close to the consumer preference along the preservation in salak, this color should be notified and may be represented as polyphenol change. Objectives: The focus of this study was to determine the pattern of inhibition of browning reactions in salak using HIO.Methods: This research determined the color level of yellow using digital color meter of salak that was stored in room temperature in aseptic treatment for 12 days. Result: Discoloration appeared in salak and it was clearly determined the change since a week of storage. The rate of discoloration was able to be detected highly after one week of storage. Conclusion: The discoloration of yellow color and the rate of salak could be detected specifically based on the day of storage. This research may open the information for the consumer to predict the storage time of salak based on the appearance of yellow color.

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Section: Change In B* Valuesupporting

confidence: 92%

“…Analysis for b* value. Testing of the b* value referred to the method of 18 with modification. The pointed end of the salak was cut to size of 1 cm x 1 cm x 1 cm and measured in 3 different areas of each replicate.…”

Section: Methodsmentioning

confidence: 99%

Rate of physical appearance changes on yellowness in salak during preservation in room storage

Pangestika

Al-Baarri

Legowo

et al. 2020

JGI

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“…However, Techavuthiporn et al . (2017) found that it had no influence on colour of the flesh pineapples, except flesh adjacent to the core. In the recent study, we did not find both of the disorder symptoms in flesh adjacent to the core of the fresh‐cut pineapples over the storage period.…”

Section: Resultsmentioning

confidence: 97%

“…The former batch was placed immediately in an airtight plastic container, which was subsequently flowed with humidified pure nitrogen gas (90–95% RH) for 16 h at ambient temperature (25 ± 1 °C) as described in Techavuthiporn et al . (2017). Furthermore, the latter batch (control) was flushed with humidified air (90–95% RH) at the same temperature and duration time.…”

Section: Methodsmentioning

confidence: 99%

Efficiency of pre‐process anoxia treatment on quality of fresh‐cut pineapples cv. ‘Phulae’ during storage

Supapvanich

Techavuthiporn

2021

Int J of Food Sci Tech

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The aim of this study was to investigate the competency of pre-process anoxia treatment on physicochemical quality of fresh-cut pineapples cv. 'Phulae' during storage. The fruits were kept in anoxia atmosphere (N 2 ) for 16 h before processing. The fruits were processed immediately after treatment (G1) and after storage at 13 °C for 6 days (G2). Anoxia treatment delayed the weight loss and had no effect on the L* value of both G1 and G2 fresh-cut pineapples. The yellowness (b*) value of G1 fresh-cut pineapple was maintained by anoxia. The PPO activity of anoxia-treated G1 and G2 fresh-cut pineapples was lower than that of untreated fresh-cut fruits (control). Total sugars contents of both G1 and G2 anoxia-treated freshcut pineapples trended to be higher than that of control samples. Anoxia had no influence on the total ascorbic acid content during storage. The increases in total bacteria and yeast of both G1 and G2 freshcut pineapples were retarded by anoxia. In conclusion, anoxia is a feasible alternative to maintaining quality and delaying microbial increases in fresh-cut pineapples during storage.

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“…Short anoxic treatment of pineapple maintained flesh and pulp color; delayed the increase in total sugar content and enhanced total ascorbic acid content during storage; and maintained overall postharvest quality of the fruit stored at ambient temperature (Techavuthiporn et al, 2017). When hypoxically pre-treated (3% O 2 for 24 h) or exposed to low oxygen (1 and 0.25% O 2 for 1-3 days), avocado fruit increased their tolerance to hypoxia (El-Mir et al, 2001).…”

Section: Figure 3 | (A)mentioning

confidence: 90%

Physiological and Biochemical Response of Tropical Fruits to Hypoxia/Anoxia

Benkeblia

2021

Front. Plant Sci.

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Aerobic respiration and oxygen consumption are indicators of routine metabolic rate, and dissolved oxygen in plant tissues is one of the most important environmental factors affecting their survival. The reduction of available O2 leads to hypoxia which causes a limitation of the oxidative phosphorylation; when O2 is absent, tissues generate ATP by activating the fermentative glycolysis to sustain glycolysis in the absence of mitochondrial respiration, which results in the production of lactate. Overall, hypoxia was reported to often decrease the respiration rate (O2 uptake) and delay the climacteric rise of ethylene in climacteric fruits by inhibiting action, thus delaying their ripening. Much research has been done on the application of postharvest hypoxia and anoxia treatment to temperate fresh crops (controlled or modified atmosphere), however, very few reported on tropical commodities. Indeed, the physiological mode of action of low or absence of oxygen in fresh crops is not well understood; and the physiological and biochemical bases of the effects low or absence of O2 are also yet to be clarified. Recent investigations using omics technologies, however, have provided useful information on the response of fresh fruits and vegetables to this abiotic stress. The aims of this review are to (i) report on the oxygen exchange in the crops tissue, (ii) discuss the metabolic responses to hypoxia and anoxia, and (iii) report the physiological and biochemical responses of crops tissues to these abiotic stresses and the potential benefits of these environmental conditions.

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Physicochemical changes of ‘Phulae’ pineapple fruit treated with short-term anoxia during ambient storage

Cited by 15 publications

References 19 publications

Rate of physical appearance changes on yellowness in salak during preservation in room storage

Rate of physical appearance changes on yellowness in salak during preservation in room storage

Efficiency of pre‐process anoxia treatment on quality of fresh‐cut pineapples cv. ‘Phulae’ during storage

Physiological and Biochemical Response of Tropical Fruits to Hypoxia/Anoxia

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