Table 1
Stage of maturity, storage conditions, and packaging of pineapple fruits ‘Mauritius’
| Treatments | Maturity stage (color) | Temperature and RH | Packaging |
|---|---|---|---|
| T1 | 75% tubercles with yellow color | ambient temperature (AT) 30–32 °C; 80–90% | UW |
| T2 | 75% tubercles with yellow color | cool chamber (CC) 12–13 °C; 85–90% | UW |
| T3 | 75% tubercles with yellow color | 30–32 °C; 80–90% (AT) | SW |
| T4 | 75% tubercles with yellow color | 12–13 °C; 85–90% (CC) | SW |
| T5 | 50% of eyes having yellow color | 30–32 °C; 80–90% (AT) | UW |
| T6 | 50% tubercles with yellow color | 12–13 °C; 85–90% (CC) | UW |
| T7 | 50% of eyes having yellow color | 30–32 °C; 80–90% (AT) | SW |
| T8 | 50% tubercles with yellow color | 12–13 °C; 85–90% (CC) | SW |
| T9 | 25% tubercles with yellow color | 30–32 °C; 80–90% (AT) | UW |
| T10 | 25% tubercles with yellow color | 12–13 °C; 85–90% (CC) | UW |
| T11 | 25% tubercles with yellow color | 30–32 °C; 80–90% (AT) | SW |
| T12 | 25% tubercles with yellow color | 12–13 °C; 85–90% (CC) | SW |
[i] AT – ambient temperature; CC – cool chamber; UW – unwrapped; SW – shrink-wrapped
Figure 1
Effect of maturity stage, shrink-wrap packaging, and storage temperature on firmness (kg·cm−2) of pineapple
Figure 2
Effect of maturity stage, shrink-wrap packaging, and storage temperature on weight loss (%) of pineapple
Figure 3
Effect of maturity stage, shrink-wrap packaging, and storage temperature on respiration rate (ml CO2·kg−1·h−1) of pineapple
Figure 4
Effect of maturity stage, shrink-wrap packaging, and storage temperature on shelf life (days) of pineapple
Figure 5
Effect of maturity stage, shrink-wrap packaging, and storage temperature on total soluble solids (°Brix) of pineapple
Figure 6
Effect of maturity stage, shrink-wrap packaging, and storage temperature on titratable acidity (%) of pineapple
Figure 7
Effect of maturity stage, shrink-wrap packaging, and storage temperature on ascorbic acid content (mg·100 g−1) of pineapple