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Physiological effects of pre heat treatment on pineapple fruit stored at low temperatures.

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

Type of article: Article

Summary

In the first experiment, weighed fruits were stored in an incubator at different temperatures (32, 34, 38, 42, 46 and 50 °C) for 24 h and transferred to a cold room at 15 °C for further storage for three weeks. In the second experiment weighed fruits were dipped in hot water at 55 °C for 10 min and stored in the cold room at 15 °C temperature and 80-85% humidity for three weeks. A set of fruits without any heat treatment was stored at 15 °C for three weeks as the control. Evaluations of quality changes of the fruit and biochemical parameters were conducted at weekly intervals followed by three days exposure to room temperature. It is concluded that pre heat treatment inhibits some physiological changes and maintains fruit quality, thereby increasing the storability.

Details

  • Original title: Physiological effects of pre heat treatment on pineapple fruit stored at low temperatures.
  • Record ID : 2001-0848
  • Languages: English
  • Source: Trop. agric. Res. - vol. 10
  • Publication date: 1998

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