Duration after harvesting and CaCl₂ peduncle infiltration time affecting internal browning during storage of ‘Sawi’ pineapple fruit

‘Sawi’ pineapple, a member of the Queen group originating in the south of Thailand, is susceptible to internal browning (IB) when stored at low temperature.
The previous studies in ‘Trad Srithong’ pineapple, another cultivar in the group, suggest that postharvest applications of CaCl₂ were effective to reduce the IB symptoms.
This research aimed to study the efficiency of CaCl₂ treatments to reduce IB in ‘Sawi’ pineapple by varying duration uses and period after harvest.
Fruit, after harvest at 3, 6, 12, 24 or 48 h, were infiltrated with 2% CaCl₂ through the peduncle for 0, 3, 6, 12, 24 or 48 h at 13°C. After treatment, fruit were stored at 13°C, 90-95% RH for 14 days and then transferred to 20°C for 3 days.
Fruit harvested for 48 h and treated with 2% CaCl₂ for 24 or 48 h was absent in IB symptoms.
Duration after fruit harvesting from 6 h especially at 48 h and duration of CaCl₂ treatment above 24 h showed a huge impact in reducing IB symptoms.
The longer immersion times elevated the higher content of calcium in the core whereas the longer duration after harvest increased solution uptake rate in the fruit.
As a result, this opposes the hypothesis that the fastest time of CaCl₂ application to pineapple fruit after harvest is the most effective in reducing IB.

III Asia Pacific Symposium on Postharvest Research, Education and Extension: APS2014

P. Youryon, C. Wongs-Aree

pineapple, internal browning, calcium chloride

https://doi.org/10.17660/ActaHortic.2018.1213.37