Effects of temperature conditioning and intermittent warming on storage quality of pineapple CV. Phulae

Name: Satria, Teuku Irawan

Address: 333 Moo1, Thasud, Muang, Chiang Rai 57100

Organization : Mae Fah Luang University. School of Agro-Industry. Technology Management of Agricultural Produces

Email : ask.library@mfu.ac.th

keyword: Pineapple CV. Phulae

LCSH: Pineapple -- Postharvest technology

Classification :.LCCS: SB375

LCSH: Pineapple -- Quality

LCSH: Pineapple -- Biotechnology

Abstract: ‘Phulae’ pineapple (Ananas comosus L. Merr.) is an important crop in Chiang Rai Province, north of Thailand. There is an increase in demand for this commercial fruit for both local and overseas market. However, postharvest loss is the main concern which is commonly addressed by storing the fresh product at cold storage to extend storage life during transportation. For this pineapple variety, it is sensitive to chilling injury (CI) and/or internal browning (IB) when keep at 10°C or lower for too long period of storage time. In this study, the step down (SD) conditions were tested in September 2016 (rainy season; experiment 1), intermittent warming conditions (IW) were tested in December 2016 (cold season; experiment 2) and the selected single treatment (SD or IW alone) or combination of these selected best treatment from the experiment 1 and 2 with modified atmosphere packaging (MAP) using sealed low density polyethylene (LDPE) bags on the fruit were also tested comparing with the control fruit stored at 5 or 10°C in April 2017 (summer; experiment 3). The objectives of these works are to investigate the effects of these postharvest treatments on storage quality and also to evaluate the occurrence of physiological disorders of ‘Phulae’ pineapple during cold storage. There were three experiments investigated in different harvested season, which were raining, cold and summer during 2016 and 2017. For the first experiment, the effects of several step down (SD) conditions were tested while the fruit stored at 5 and 10°C were set as constant temperature. The SD conditions were: SD1 = 15°C (1d) and moved to 10°C (1d) and stored continuously at 5°C until the end of storage (5 weeks), SD2 = 15°C (1d) and moved to 10°C (2d) and stored continuously at 5°C until end of storage, SD3 = 20°C (1d) and moved to 15°C (1d) and stored continuously at 10°C until end of storage and SD4 = 20°C (1d) and moved to 15°C (2d) and stored continuously at 10°C until end of storage. CI symptoms were observed after 4 weeks in SD1 condition with mild CI of approximately 43% when compared with the fruit stored at constant temperature (5°C) at 3 weeks of storage with 75% and progressively developed with 31% mild, 37% mild to moderate and 31% of moderate to severe CI after 5 weeks of storage. In this experiment, the beneficial effects of SD conditions (SD1 and SD2, especially SD1) were obvious when compared with other treatments, i.e. reduced in weight loss (only at 4 and 5 weeks), showed high values in Chroma, had significant increase in titratable acidity (TA), significantly delayed loss in ascorbic acid (AA) content from 3 until 5 weeks of storage. However, there were increasing in percentage of mild (for SD1 fruit) and mild to moderated CI (for SD2 fruit) after 4 weeks of storage therefore, further studies should be investigated to reduce CI in this pineapple variety. Overall, the SD conditions tested on the fruit at 5°C provided better results compared to SD conditions tested at 10°C. In the second experiment, the effects of several intermittent warming (IW) conditions were tested while the fruit stored at 5 and 10°C were set as constant temperature. The IW regimes were divided into: 5°C(6d) + 15°C(1d) [1cycle], then stored continuously at 5°C until end of storage (IW1), 5°C(6d) + 15°C(1d) [2cycles], then stored continuously at 5°C until end of storage (IW2), 10°C(6d) + 20°C(8h) [1cycle], then stored continuously at 10°C until end of storage (IW3) and 10°C(6d) + 20°C(8h) [2 cycles], then stored continuously at 10°C until end of storage (IW4). The results showed that the IW1 was an effective mean to maintain overall storage quality and avoided the development of CI symptoms. The IW1 condition showed significant lower of lightness (L*) at 5 weeks compared with others and it significantly delayed loss in ascorbic acid (AA) content during 4 to 5 weeks of storage compared with other treatments stored at 5°C. The IW1 was effectively protected fruit against CI until 5 weeks of storage. However, development of CI symptoms was still found in both the fruit stored under IW2 condition and the untreated fruit stored at 5°C with mild level (41.6%) at 5 weeks of storage. All the fruit stored at 10°C showed mild CI since 3 weeks and the progressed CI symptoms were observed after that. Therefore, a further study was tested again in the next harvesting season (experiment 3) in order to determine the potential effect of this IW1. In the third experiment, the best treatment from each previous experiment (1 and 2) such as in experiment 1, the SD1: stored the fruit at 15°C (1d) and moved to 10°C (1d) then stored continuously at 5°C until end of storage was selected, while in the experiment 2, the IW1: stored the fruit at 5°C(6d) + 15°C(1d) [1cycle], then stored continuously at 5°C until end of storage was chosen. Furthermore, both of these conditions were also tested by combined with modified atmosphere (MA) using sealed Low Density Polyethylene (LDPE) bags. The results showed that SD1, IW1 and IW1+MAP effectively maintained the quality of fruit for only 3 weeks of storage. Afterward, mild, mild-moderate and moderate-severe CI symptoms were developed at 4 to 5 weeks of storage in all treatments. However, the IW1 condition still showed lower CI index and had less percentage of CI symptoms compared with other conditions especially after 4 weeks of storage. The untreated fruit stored at 5°C lost their AA content approximately 47% from the initial AA content (27.7 mg/100 ml of juice) whereas the fruit stored in IW1 condition significantly delayed loss of AA content compared to the untreated fruit at 5°C by lost their AA content for only 24% at 5 weeks of storage. The fruit stored in IW1 had lower activity of enzyme polyphenol oxidase (PPO) until 5 weeks whereas the activity of peroxidase (POD) for IW1 fruit was lower during 2-3 weeks of storage and increased after that. The results suggested that the IW1 condition was the best treatment and had beneficial effect associated with the reduction in fruit internal browning and lowering the severity of CI.

Mae Fah Luang University. The Learning Resources and Education Media Center

Address: Chiang Rai

Email: library@mfu.ac.th

Name: Thamarath Pranamornkith

Role: Advisor

Email : ask.library@mfu.ac.th

Created: 2018

Modified: 2019-05-22

Issued: 2019

Issued: 2019-05-22

วิทยานิพนธ์/Thesis

application/pdf

CallNumber: Thesis SB375 S253e 2018

eng

DegreeName: Master of Science

Level: Master's Degree

Descipline: Technology Management of Agricultural Produces

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