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Physiological and enzymatic changes during post-harvest low temperature storage periods and the manifestation of symptoms associated with internal browning in pineapples.

Author(s) : SELVARAJAH S., HERATH H. M. W., BANDARA D. C., et al.

Type of article: Article

Summary

Internal Browning (IB) is one of the most important physiological disorders affecting storability of pineapples. Factors causing browning, including polyphenol oxidase (PPO) activity, phenylalanine ammonia lyase (PAL) activity, peroxydase (POD) activity and the non-enzymatic production with the low temperature storage period were tested. Mature pineapple fruits (cv "Mauritius") were stored at 15 °C for 4 weeks and afterwards examined for internal quality and biochemical parameters. It was found that PPO and POD were correlated with the storage period and the appearance of symptoms. Non-enzymatic browning and PAL were not directly related to IB development.

Details

  • Original title: Physiological and enzymatic changes during post-harvest low temperature storage periods and the manifestation of symptoms associated with internal browning in pineapples.
  • Record ID : 2002-0213
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 37 - n. 6
  • Publication date: 2000/11
  • Document available for consultation in the library of the IIR headquarters only.

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