Pineapple

Paull, Robert E.; Lobo, M.

doi:10.1002/9781118324097.ch18

Cited by 15 publications

(3 citation statements)

References 125 publications

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“…is the 3 rd most important fruit traded globally, but it is susceptible to chilling injury (Paull and Lobo, 2012). Chilling injury is a complex physiological disorder that occurs in tropical and sub-tropical fruit, including pineapple, after exposure to low temperatures (0-20 • C) (Paull, 1990;Hassan et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Postharvest internal browning of pineapple fruit originates at the phloem

Luengwilai

Beckles

Siriphanich

2016

Journal of Plant Physiology

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a b s t r a c tA typical symptom of postharvest chilling injury (PCI) in pineapple fruit (Ananas comosus (L.) Merr.) is internal browning (IB) near the fruit core. Since vascular bundles (VBs) are localized to this region, it was hypothesized that the VBs might be the site of IB. To test this, the anatomy and histochemistry of VBs during chilling stress in four pineapple cultivars with different levels of sensitivity to PCI were examined. Fruit were stored at 10• C for up to three weeks to stimulate translucency symptoms (TS; the initiation of IB). After three weeks of chilling exposure, the cultivars 'MD2' showed 0%, 'Pattavia' and 'Savee' showed 10-16%, and 'Trad Sri Thong' showed 100% TS and IB symptom. Scanning electron microscopy and in situ histochemical staining techniques that detect enzymes and substrates commonly associated with IB initiation were used in parallel. The TS of pineapple fruit coincided with the collapse of the phloem tissue. The VBs in the tissue where IB was initiated (i.e., the flesh adjacent to the core or F/C) had the highest activity of polyphenol oxidase, hydrogen peroxide, and phenolic compounds. The IB-resistant 'MD2' genotype had fewer VBs, but a greater proportion of sclerenchyma fibers (P < 0.05) than did the susceptible 'Trad Sri Thong'. Based on these data, the first report of pineapple IB occurrence in the phloem was proposed.

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Section: Introductionmentioning

confidence: 99%

Postharvest internal browning of pineapple fruit originates at the phloem

Luengwilai

Beckles

Siriphanich

2016

Journal of Plant Physiology

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“…Pineapples belong to the group of non-climacteric fruits and, therefore, must be harvested at the optimal stage of ripeness to be consumed (Lobo and Yahia, 2017), but also need to be resistant enough for transport and commercialization. The definition of the ideal pineapple harvesting point depends on the destination of the fruit: immediate consumption, short or long distances or for industrial processing (Paull and Lobo, 2012).…”

Section: Pérolamentioning

confidence: 99%

Harvest Point and Sensory Quality of BRS Sol Bahia: New Pineapple Hybrid Resistant to Fusariosis

Viana,

Reis,

Sasaki

et al. 2023

Rev. Contemp.

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Knowing the appropriate harvest point is essential for the producer to guarantee the quality of fruits to be offered to consumers. This study aimed at evaluating the influence of the harvest point on the physical-chemical and sensory qualities of fruits of a new pineapple cultivar, BRS Sol Bahia, obtained by the breeding program of Embrapa Cassava & Fruits. This cultivar has been registered at the National Cultivar Registration of the Brazilian Ministry of Agriculture (RNC-MAPA) and is in the final validation phase for technical recommendation for cultivation. The fruits were harvested at the following maturation stages: “green ripe” (completely green skin), “painted” (up to 25% of yellow-orange skin), “colored” (with up to 50% of completely yellow skin) and “yellow” (more than 50% of yellow skin) and evaluated for mass and dimensions, physical-chemical characteristics, sensory acceptance of color, aroma, flavor, texture/firmness, overall acceptance, intensity of sweetness, acidity and firmness attributes and purchase intention. Fruit mass and soluble solids (SS) contents and the SS/titratable pulp acidity ratio increased with advancing maturation. Most consumers preferred the acidity (53%) and sweetness (63%) of the fruits in the “colored” stage and their texture in the “yellow” stage (75%). The physical-chemical characteristics and the sensory quality of the fruits indicate the “colored” stage as the ideal harvesting point for fruits of this pineapple cultivar. However, this result needs to be confirmed by studies on the resistance to transport and the conservation of the fruits in the post-harvest phase until reaching the consumer's table.

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“…Oil change has been described for vacuum fried potato chips using a mechanistic model (74), and for atmospheric frying of potato chips using an empirical model (75).…”

Section: Oil As a Quality Attribute Characteristic Of Fruit Productmentioning

confidence: 99%

Quality parameters of vacuum fried fruits

Ayustaningwarno¹

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Color can be measured in many ways. Usually food color is homogeneous, or is measured after product homogenization and can be measured using instruments such as the Hunterlab (59). Also, a manual method involving visual observation using color charts can be used, for example to observe potato fries grades (60, 61) and potato chips (62). Meanwhile advanced color measurement using computer aided software such as Adobe ® Photoshop ® is commonly applied in visual observation of food ( 63). When the sample color value has been determined after processing, the color difference with the fresh product can be calculated using delta E, which is the distance of two different color in L*a*b* color space (19).However, fruits including vacuum fried fruits are non-homogenous products (58) which may possess heterogenic colors across the surface. This characteristic is unique and has to be correctly addressed. Also, the color distribution analysis can be used in multiple applications including sorting melon maturity (64). Attention to color distribution analysis grows, Goñi and Salvadori (65) utilized this system and developed a computer vision system (CVS) for detailed comparisons with a portable colorimeter. Therefore, to highlight the emerging importance of color distribution analysis, a commercial color distribution analyzer instrument named IRIS-Alphasoft has been recently released and tested for multiple food color distribution analysis (66).

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Pineapple

Cited by 15 publications

References 125 publications

Postharvest internal browning of pineapple fruit originates at the phloem

Postharvest internal browning of pineapple fruit originates at the phloem

Harvest Point and Sensory Quality of BRS Sol Bahia: New Pineapple Hybrid Resistant to Fusariosis

Quality parameters of vacuum fried fruits

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