ShareEffect of modified atmosphere on internal browning of "Smooth Cayenne" pineapples.
Author(s) : CHITARRA A. B., SILVA J. M. da
Summary
Smooth Cayenne pineapples at green-matured stage were harvested and submitted to various treatments: control, dipping in wax, wrapping in different foil thickness, wrapping and dipping, storing at 8 and 5 °C and 90% relative humidity for 30 days, and 20 °C for 8 days. All treatments, compared with the control, presented lower levels of peroxydase and polyphenoloxydase activities and higher textural values. Internal browning was observed only from the fourth day in all the treatments.
Details
- Original title: Effect of modified atmosphere on internal browning of "Smooth Cayenne" pineapples.
- Record ID : 2000-1910
- Languages: English
- Source: Proceedings of the International Symposium on effect of preharvest and postharvest factors on storage of fruit.
- Publication date: 1999/03
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Fruit
- Keywords: Pineapple; Internal breakdown; Controlled atmosphere; Temperature; Cold storage; Tropical fruit
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