Home > VI International Conference Postharvest Unlimited > Effects of preharvest salicylic acid or oxalic acid on quality of ‘Queen’ pineapple fruit harvested at different month stored at room temperature

Articles

Effects of preharvest salicylic acid or oxalic acid on quality of ‘Queen’ pineapple fruit harvested at different month stored at room temperature

Article number

1256_69

Pages

489 – 494

Language

English

Abstract

The aim of this work was to investigate the effects of preharvest salicylic acid (SA) or oxalic acid (OX) on quality and internal browning of ‘Queen’ pineapple fruits harvested at different month in year 2015. Visual appearance of half-cut fruit, internal browning (IB) severity score, percentage of fruit number having IB, total soluble solids (TSS), total acidity (TA), ascorbic acid (AsA) contents were determined.
The fruits harvested in March had no IB during storage at 25±1°C for 14 days in all treatments.
The highest IB severity and the percentage of fruit having IB were found in the fruits harvested in June, especially in control in which IB severity score was 5 and percentage of fruit number having IB was 50%. Preharvest 5 mM SA application could alleviate IB in the fruits during storage and had more effect in reducing IB symptom than 5 mM OX application.
Both SA and OX application had no significant effect on the changes in TSS, TA and AsA content of the pineapple fruits.
In conclusion, the severity of IB in ‘Queen’ pineapple fruit after harvest depended on the harvesting period and preharvest 5 mM SA application might be an effective alternative alleviating IB during storage.

Publication

VI International Conference Postharvest Unlimited

Authors

P. Youryon, N. Chimphakdee, S. Supapvanich

Keywords

‘Queen’ pineapple, oxalic acid, salicylic acid, internal browning

Full text

https://doi.org/10.17660/ActaHortic.2019.1256.69

Groups involved

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