Biology and postharvest physiology of pineapple

Lobo, M.; Yahia, Elhadi M.

doi:10.1002/9781118967355.ch3

Cited by 12 publications

(8 citation statements)

References 57 publications

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“…Pineapple is an economically important fruit in many tropical and subtropical regions due to its unique flavor and great health benefits (Hossain, 2016). Pineapple needs to be harvested at higher maturity to ensure optimal edible quality (Lobo and Yahia, 2017). Pineapple fruit usually tends to be perishable and susceptible to physiological disorders and pathogen infection, resulting in a short shelf-life (Li et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the shelf-life extension of fresh-cut pineapple (Smooth cayenne) by application of different edible coatings

Pizato

Chevalier

Santos

et al. 2019

BFJ

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Purpose The purpose of this paper is to evaluate the shelf-life of minimally processed pineapple when subjected to the use of different edible coatings. Design/methodology/approach The pineapples were peeled and cut into cubes. The gums were prepared by dissolving them in distilled water and then heated to total dissolution. After calcium chloride, citric acid and ascorbic acid and glycerol were added in the solutions. The pieces of pineapple were completely submerged in the respective solutions and then drained. Four treatments were obtained, namely: T1 – control treatment (pineapple without coating); T2 – pectin; T3 – tara; T4 – xanthan. The cubes were stored in PET by 12 days at 4±1°C. Analyzes were carried out of mass loss, pH, titratable acidity, soluble solids, microbiological and sensory analysis. Findings It was possible to observe that the use of evaluated coatings was efficient to maintain the conservation of minimally processed pineapple in all analyzes, when compared with the control sample. The treatment with tara gum showed the best results to those obtained by the other studied gums. Practical implications The study may help small-scale establishments to increase the shelf-life of minimally processed pineapple. Originality/value Tara gum reduced the mass loss, delayed the microbial growth and maintained the sensorial quality of minimally processed pineapples for a longer time.

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Section: Introductionmentioning

confidence: 99%

Evaluation of the shelf-life extension of fresh-cut pineapple (Smooth cayenne) by application of different edible coatings

Pizato

Chevalier

Santos

et al. 2019

BFJ

View full text Add to dashboard Cite

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“…The fruit quality in the most fruit is determined by sugar content [29]. In this study, fruit quality were not significant different among the (Table 7) but all meets standard of United States Standards for Grades of Canned Pineapple [30] and also meet requirement for fresh fruit market in Hawaii and Australia which a minimum of 12 o Brix soluble solids content in the fruit [31], while the TSS level of all treatments were in range of 12.0-13.5…”

Section: Discussionmentioning

confidence: 49%

Gypsum Supplies Calcium to Ultisol Soil and Its Effect on Pineapple Growth, Yield and Fruit Quality in Lower Single Bed under Climate Change Issue

Loekito¹,

Afandi²,

Afandi³

et al. 2021

Preprint

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A lower bed single row for pineapple cultivation could protect pineapple from soil erosion in rainy season and during drought, however, disease problem could arise due to water logging. Two experiments using a lower bed single row was done to understand the ability of gypsum providing soil calcium (Ca) available to pineapple plant, resistance to heart rot disease, and give better effect on crop growth and fruit quality of the pineapple in Ultisol soil. In the first trial, four level dosis of gypsum (0, 1.0, 1.5, 2.0 Mg ha-1) and dolomite 2 Mg ha-1 were applied by spreading and incorporated into the soil which have saturated with inoculums of Phytophthora nicotianae. In the second trial, gypsum treatments (0, 1.0, 1.5, 2.0, 2.5 Mg ha-1) were applied in the row between the single row beds as a basic fertilizer. The result showed that P. nicotianae attacked the pineapple plants in all treatments at 6 weeks after planting (WAP), and at 10 WAP, the mortality of dolomite treatment reached 63.8%, significantly different than that for gypsum treatments (3.3-14.3%). In the second experiment, gypsum increased plant weight significantly at 3 until 9 months after planting especially when it was applied 1.5-2.5 Mg ha-1. Fruit texture, total soluble solid (TSS), titratable acidity (TA) were not significant different among the treatment but all meet the standards for grades of canned pineapple. Result showed that soil applied gypsum before planting provides soil calcium and met the plant Ca requirement during a period of early and fast growth step and safe for heart rot disease.

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“…The packaged pineapple samples changed the headspace gas composition because of respiration. Pineapple is a nonclimacteric fruit; thus, the ripening does not increase after harvesting [32]. O 2 and CO 2 concentrations inside the PS cups containing pineapple slices changed slowly during the storage time (Table 4) because of the non-climacteric concentration did not change significantly for coated pineapple containing cups (p > 0.05); however, it decreased from 20.60 to 18.43% for uncoated pineapple samples containing cups.…”

Section: Headspace Gas Compositionmentioning

confidence: 98%

Optimization of mechanical and antioxidant properties of edible film based on grape juice and cross-linked maize starch and evaluation of its effects on the storage quality of fresh-cut pineapple

2021

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Edible film with maximum tensile strength (TS), elongation at break (EAB), and antioxidant capacity were obtained with 29.42:70.58 (v/v) of grape juice (GJ): water volume ratio, 5% (w/v) of cross-linked maize starch (CLMS), and 0.5% (w/v) of glycerol by using Box-Behnken design. The optimum formulated film was tested in the preservation of fresh-cut pineapple slices. Oxygen concentration at headspace did not change significantly for coated pineapple but decreased from 20.60% to 18.43% for uncoated pineapple during storage. Insignificant reduction for the antioxidant capacity of coated samples between the 4th and 12th days showed that grape polyphenols of coating prevented the passage of oxygen through the coating. The coating saved the color and sensory properties of pineapple samples. Also, it decreased both elevations of total mesophilic aerobic counts and yeast & mold counts significantly due to the reduction of respiration with restricted oxygen and the antioxidant property. Results showed that coating pineapple with film including grape juice and cross-linked starch can be used to extend the shelf life of fresh-cut pineapple.

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Biology and postharvest physiology of pineapple

Cited by 12 publications

References 57 publications

Evaluation of the shelf-life extension of fresh-cut pineapple (Smooth cayenne) by application of different edible coatings

Evaluation of the shelf-life extension of fresh-cut pineapple (Smooth cayenne) by application of different edible coatings

Gypsum Supplies Calcium to Ultisol Soil and Its Effect on Pineapple Growth, Yield and Fruit Quality in Lower Single Bed under Climate Change Issue

Optimization of mechanical and antioxidant properties of edible film based on grape juice and cross-linked maize starch and evaluation of its effects on the storage quality of fresh-cut pineapple

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