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Factors affecting internal browning disorder in pineapples and its control measures.

[In Thai. / En thai.]

Author(s) : PIMPIMOL J., SIRIPHANICH J.

Type of article: Article

Summary

In pineapple fruits (cultivars Smooth Cayenne and Queen) stored at 8 or 12 deg C for up to 30 days, fruit ascorbic acid content was apparently related to the development of internal browning. Weather conditions during fruit development also affected browning severity. Wax coatings reduced internal browning incidence.

Details

  • Original title: [In Thai. / En thai.]
  • Record ID : 1995-3583
  • Languages: Thai
  • Source: Kasetsart J., Natl. Sci. - vol. 27 - n. 4
  • Publication date: 1993

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