Pineapple ( Ananas comosus L. Merr.)

Postharvest internal browning of pineapple fruit originates at the phloem

“…Still, as reported by Hassan et al (2011), the peel turned brown after six weeks storage (data not shown). The PTV and SV fruit showed neither TS nor IB after two weeks at 10 • C. However, 10% and 16% TS at the F/C were found in PTV and SV, respectively, after three weeks at 10 • C. The TST was very susceptible as 9% TS were initiated at the F/C after two weeks, and 100% IB developed after three weeks at 10 • C (Table 1).…”

“…These browning-related substances could be conducted throughout the fruit via the continuous sieve tube connection. The collapse of the phloem would lead to the exudates from the VBs filling up the intercellular air spaces of the surrounding tissue, resulting in translucent spots (Hassan et al, 2011), and eventually, browning, as proposed for other species (Murata, 1969;Woolf, 1997;Woolf et al, 2005). After 21 days at 10 • C, paradoxically, the non-TS and adjacent TS regions had a similar proportion of phloem collapse.…”

“…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). Chilling may occur in the field in winter grown fruit causing pre-harvest chilling injury, or after harvest when fruit are stored at low temperatures, i.e., postharvest chilling injury; PCI (Hassan et al, 2011).…”

“…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). Chilling may occur in the field in winter grown fruit causing pre-harvest chilling injury, or after harvest when fruit are stored at low temperatures, i.e., postharvest chilling injury; PCI (Hassan et al, 2011). Losses of up to 80% have been attributed to PCI of pineapples after storage at 10 • C (Wilson Wijeratnam et al, 1993), which reduces wider marketability of the fruit (Stewart et al, 2001).…”

“…IBtolerant cultivars belonging to the 'Smooth Cayenne' group develop symptoms at a slower rate than do the susceptible types, and the browning is primarily seen in the F region. Pineapples classified as IB-resistant show no TS or IB symptom but may display damage externally (Stewart et al, 2002), also called "common chilling injury" (Hassan et al, 2011). .…”