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Effect of polyethylene packaging and refrigeration on the internal darkening and activities of peroxidase and polyphenoloxidase during maturation of pineapples (Ananas comosus, L.).

Efeito da embalagem de polietileno e da refrigeração no escurecimento interno e nas atividades da peroxidase e polifenoloxidase, durante a maturação do abacaxi (Ananas comosus, L.).

Author(s) : ABREU C. M. P. de, SANTOS C. D. dos, CHAGAS S. J. de R., et al.

Type of article: Article

Summary

Pineapple cv. Smooth Cayenne fruits of uniform size (1.5 kg average weight) were harvested in the intermediate stage of maturation, packed in polyethylene with or without perforations, and stored in a cold room maintained at 8 more or less 2 °C and 90% relative humidity or at an ambient temperature of about 25 °C with a relative humidity of about 75%. Quality evaluations were made initially and on the 2nd, 4th, 6th and 8th days of maturation after harvesting and after refrigeration. Polyethylene packaging without perforations presented reduced quality alterations, while polyethylene packaging with perforations reduced them to a lesser extent. Data are also presented on peroxidase and polyphenol oxidase (catecholoxidase) activities in the different treatments.

Details

  • Original title: Efeito da embalagem de polietileno e da refrigeração no escurecimento interno e nas atividades da peroxidase e polifenoloxidase, durante a maturação do abacaxi (Ananas comosus, L.).
  • Record ID : 2000-1909
  • Languages: Portuguese
  • Source: Ciênc. Agrotecnol. - vol. 22 - n. 4
  • Publication date: 1998

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