Effect of storage at different temperatures on development of external color and quality of pineapple fruits cv. Gold Extra Sweet

In order to improve the quality of the fruit, judged at the market as the degree of yellowing of the peel, 2 experiments were performed to evaluate the effect of storage temperature on change in external color of pineapple (<em>Ananas comosus</em>) fruit cv. “Gold Extra Sweet”. The tempe...

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Main Authors: Luis Ulloa, Marco Vinicio Sáenz, Johanny Castro
Format: Article
Language:Spanish
Published: Universidad de Costa Rica 2015-11-01
Series:Agronomía Costarricense
Subjects:
Online Access:http://revistas.ucr.ac.cr/index.php/agrocost/article/view/21785
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spelling doaj-4edfac5b011b4a5ca7d9ab0a92f812432020-11-24T22:54:22ZspaUniversidad de Costa RicaAgronomía Costarricense0377-94242215-22022015-11-0139319609Effect of storage at different temperatures on development of external color and quality of pineapple fruits cv. Gold Extra SweetLuis Ulloa0Marco Vinicio Sáenz1Johanny Castro2Universidad de Costa RicaUniversidad de Costa RicaUniversidad de Costa RicaIn order to improve the quality of the fruit, judged at the market as the degree of yellowing of the peel, 2 experiments were performed to evaluate the effect of storage temperature on change in external color of pineapple (<em>Ananas comosus</em>) fruit cv. “Gold Extra Sweet”. The temperatures evaluated were 7.5°C; 10.0°C; 12.5°C and 15.0°C, and their effect on the color change and the chlorophyll content in the peel, respiration rate and parameters of external and internal quality were measured. The fruit was stored at different temperatures for 21 days and then transferred to 18.0°C during 4 additional days. At the end of the storage period, pineapples at 7.5°C showed the highest content of chlorophyll a (200 μg.g-1 f.w) and the lowest degree of external color (0.32-0.70), fruits stored at 15.0°C had the lowest content of chlorophyll a (40 μg.g-1 f.w) and the highest color grade (4.42-5.25). Pineapples stored at 7.5°C showed the lowest respiration rate at 21 days (6.4 ml CO2/kg*h), while fruit stored at 15.0°C had the highest respiration rate (15.8 ml CO2/kg*h). As the storage temperature increased the weight loss and mold growth in the peduncle increased. At the end of storage at 18.0°C, the color advance in the fruits previously stored at 7.5°C was the lowest, while the highest external yellow color developed on the fruits previously kept at 15.0°C. The results suggest that the storage temperature affects chlorophyll degradation and development of external yellow color, which could be useful in the commercial management of pineapple fruit.http://revistas.ucr.ac.cr/index.php/agrocost/article/view/21785piñatemperaturas de almacenamientocambio de color externoclorofilarespiraciónnoclimatérico
collection DOAJ
language Spanish
format Article
sources DOAJ
author Luis Ulloa
Marco Vinicio Sáenz
Johanny Castro
spellingShingle Luis Ulloa
Marco Vinicio Sáenz
Johanny Castro
Effect of storage at different temperatures on development of external color and quality of pineapple fruits cv. Gold Extra Sweet
Agronomía Costarricense
piña
temperaturas de almacenamiento
cambio de color externo
clorofila
respiración
noclimatérico
author_facet Luis Ulloa
Marco Vinicio Sáenz
Johanny Castro
author_sort Luis Ulloa
title Effect of storage at different temperatures on development of external color and quality of pineapple fruits cv. Gold Extra Sweet
title_short Effect of storage at different temperatures on development of external color and quality of pineapple fruits cv. Gold Extra Sweet
title_full Effect of storage at different temperatures on development of external color and quality of pineapple fruits cv. Gold Extra Sweet
title_fullStr Effect of storage at different temperatures on development of external color and quality of pineapple fruits cv. Gold Extra Sweet
title_full_unstemmed Effect of storage at different temperatures on development of external color and quality of pineapple fruits cv. Gold Extra Sweet
title_sort effect of storage at different temperatures on development of external color and quality of pineapple fruits cv. gold extra sweet
publisher Universidad de Costa Rica
series Agronomía Costarricense
issn 0377-9424
2215-2202
publishDate 2015-11-01
description In order to improve the quality of the fruit, judged at the market as the degree of yellowing of the peel, 2 experiments were performed to evaluate the effect of storage temperature on change in external color of pineapple (<em>Ananas comosus</em>) fruit cv. “Gold Extra Sweet”. The temperatures evaluated were 7.5°C; 10.0°C; 12.5°C and 15.0°C, and their effect on the color change and the chlorophyll content in the peel, respiration rate and parameters of external and internal quality were measured. The fruit was stored at different temperatures for 21 days and then transferred to 18.0°C during 4 additional days. At the end of the storage period, pineapples at 7.5°C showed the highest content of chlorophyll a (200 μg.g-1 f.w) and the lowest degree of external color (0.32-0.70), fruits stored at 15.0°C had the lowest content of chlorophyll a (40 μg.g-1 f.w) and the highest color grade (4.42-5.25). Pineapples stored at 7.5°C showed the lowest respiration rate at 21 days (6.4 ml CO2/kg*h), while fruit stored at 15.0°C had the highest respiration rate (15.8 ml CO2/kg*h). As the storage temperature increased the weight loss and mold growth in the peduncle increased. At the end of storage at 18.0°C, the color advance in the fruits previously stored at 7.5°C was the lowest, while the highest external yellow color developed on the fruits previously kept at 15.0°C. The results suggest that the storage temperature affects chlorophyll degradation and development of external yellow color, which could be useful in the commercial management of pineapple fruit.
topic piña
temperaturas de almacenamiento
cambio de color externo
clorofila
respiración
noclimatérico
url http://revistas.ucr.ac.cr/index.php/agrocost/article/view/21785
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