Control of Endogenous Brown Spot of Fresh Pineapple in Postharvest Handling1,2

Akamine, Ek; Goo, Theodore; Steepy, T. L.; Greinadus, T; Iwaoka, N

doi:10.21273/jashs.100.1.60

Cited by 20 publications

(7 citation statements)

References 2 publications

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“…Hence, the selection of 7 or 8 days before evaluation should be used with caution. The variability of symptom development throughout the year has been reported previously (1,25).…”

Section: Discussionsupporting

confidence: 63%

“…Symptoms of IB begin to appear in fresh fruit after about 4 days of storage at ambient temperatures following refrigerated storage at 7°C (1,27,32). It occasionally appears in unrefrigerated fruit (1,22,26), and may be found at harvest when chilling temperatures occur in the field, as in Australia, Taiwan, and South Africa (3,6,23,30). There has been considerable variability in intensity and incidence of internal browning, partially ascribed to preharvest shading and low temperature.…”

mentioning

confidence: 99%

“…This report concluded that fruit were injured by temperatures less than 21°C. Most published reports give 10° to 12° as the critical temperature for symptom development (1,4,27). Waxing of fruit (19) and exposing fruit to high temperatures (>32°) for a short period (24 hr) before or after chilling stress (1) can control storageinduced internal browning.…”

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confidence: 99%

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Symptom Development of Chilling Injury in Pineapple Fruit

Paull

Rohrbach

1985

J. Amer. Soc. Hort. Sci.

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Symptoms of chilling injury (Cl) expressed as internal browning (IB) in fresh pineapple [Ananas comosus (L.) Merr.] began to appear within 2 days at 22°C after a period of storage at temperatures less than 12°. Fruit not subjected to chilling temperatures during storage also developed similiar symptoms when held for 0 to 10 days at between 18° and 30°. Fruit stored for longer than 3 weeks at temperatures of 8° and 3° showed fewer CI symptoms than similar fruit held at 12°. Waxing fruit either before or immediately after exposure to chilling temperatures was equally effective in reducing CI symptoms. Low oxygen (3%), with or without (5%) carbon dioxide during chilling did not reduce symptom expression. Storage of fruit under low oxygen following chilling significantly reduced CI symptom expression. A model for CI symptom development is presented and related to the metabolic events leading to IB of pineapple fruit, stored at chilling temperatures.

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“…Hence, the selection of 7 or 8 days before evaluation should be used with caution. The variability of symptom development throughout the year has been reported previously (1,25).…”

Section: Discussionsupporting

confidence: 63%

mentioning

confidence: 99%

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Symptom Development of Chilling Injury in Pineapple Fruit

Paull

Rohrbach

1985

J. Amer. Soc. Hort. Sci.

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“…Brown spots are an important physiological disease in pineapples. The disease is characterized by the development of a dark spot at the base of a fruitlet, close to the core [21]. Pineapple disease brown spots are caused by the fungus Chalara paradoxa, which also causes water blisters and butt (base) rot [20].…”

Section: Introductionmentioning

confidence: 99%

Use of coal ash- and lignite-enriched compost to improve soil biological properties and reduce pineapple disease in Ultisols of Central Lampung

Widyastuti,

Iskandar,

Ratdiana

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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Ultisols used for pineapple cultivation are classified as suboptimal lands because of their low soil fertility. Application of compost enriched with other soil ameliorants, such as coal ash in the form of fly ash, bottom ash (FABA), and lignite, can be a good alternative to improve soil properties, including increasing the soil microbial and fauna populations, which play an important role in improving soil fertility and reducing the incidence of pineapple disease. The purpose of this study was to investigate the effects of FABA- and lignite-enriched compost on microbial and earthworm populations and the incidence of pineapple disease. FABA- and lignite-enriched compost at a dose of 50 tons/ha was applied using a spread-and-row technique in the pineapple plantation area in Central Lampung. The parameters observed included the microbial population (Pseudomonas, Bacillus, Actinomycetes, Trichoderma), functional microbial populations (nitrogen-fixing bacteria, phosphate-solubilizing microbes, siderophore producers), earthworm population, and incidence of pineapple diseases (marbling, brown spot, cork spot, and pink diseases). Generally, all treatments with FABA- and lignite-enriched compost showed better results than the control for all observed parameters. The treatment of FABA-enriched compost applied with a row technique was the best compared to other treatments because it tended to increase the population of Pseudomonas, Bacillus, Actinomycetes, and nitrogen-fixing bacteria, as well as earthworm abundance and biomass. In addition, in this treatment, there was no incidence of pineapple fruit disease. The abundance of earthworms and soil microbes, especially Pseudomonas was one of the factors which can create a healthier soil ecosystem to suppress the incidence of pineapple diseases.

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“…Internal browning limits both storage (9) and export of pine apple (2). Shipment of fresh pineapples from Hawaii to the U.S. mainland, Japan, and elsewhere has been steadily increasing.…”

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confidence: 99%

Incidence and Severity of Chilling Induced Internal Browning of Waxed ‘Smooth Cayenne’ Pineapple1

Rohrbach

Paull

1982

J. Amer. Soc. Hort. Sci.

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Waxing the fruit and crown of fresh pineapple [Ananas comosus (L.) Merr.] with a 20% v/v paraffin-polyethylene: water mixture reduced the incidence and severity of internal browning caused by chilling injury to 15% and 31%, respectively, of the unwaxed control. Symptom incidence in waxed fruit was not affected by fruit maturity at harvest. Increasing wax:water emulsion concentration up to 50% v/v further decreased symptom incidence and severity with the greater suppression occurring with less than 20% v/v. Crown leaves were extremely susceptible to chilling injury; they turned grey and became desiccated following 8°C storage. Waxing did not affect these symptoms. Waxing assisted in retaining fruit shell appearance and reduced the rate of shell degreening by 60%. The major changes in internal browning and fruit external appearance occurred during holding at room temperature following 8° storage. Varying wax composition with polyethylene and pH had no significant effect on fruit characteristics.

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Control of Endogenous Brown Spot of Fresh Pineapple in Postharvest Handling1,2

Cited by 20 publications

References 2 publications

Symptom Development of Chilling Injury in Pineapple Fruit

Symptom Development of Chilling Injury in Pineapple Fruit

Use of coal ash- and lignite-enriched compost to improve soil biological properties and reduce pineapple disease in Ultisols of Central Lampung

Incidence and Severity of Chilling Induced Internal Browning of Waxed ‘Smooth Cayenne’ Pineapple1

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