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Impact of Maturity Stages, Shrink-Wrap Packaging and Storage Temperature on Shelf Life and Quality of Pineapple (Ananas comosus (L.) Merr.) Fruit ‘Mauritius’

Journal of Horticultural Research
Volume 31 (2023): Issue 1 (June 2023)
By:
Open Access
|Jan 2023

Figures & Tables

Figure 1

Effect of maturity stage, shrink-wrap packaging, and storage temperature on firmness (kg·cm−2) of pineapple
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
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
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
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
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
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
Effect of maturity stage, shrink-wrap packaging, and storage temperature on ascorbic acid content (mg·100 g−1) of pineapple

Stage of maturity, storage conditions, and packaging of pineapple fruits ‘Mauritius’

TreatmentsMaturity stage (color)Temperature and RHPackaging
T175% tubercles with yellow colorambient temperature (AT) 30–32 °C; 80–90%UW
T275% tubercles with yellow colorcool chamber (CC) 12–13 °C; 85–90%UW
T375% tubercles with yellow color30–32 °C; 80–90% (AT)SW
T475% tubercles with yellow color12–13 °C; 85–90% (CC)SW
T550% of eyes having yellow color30–32 °C; 80–90% (AT)UW
T650% tubercles with yellow color12–13 °C; 85–90% (CC)UW
T750% of eyes having yellow color30–32 °C; 80–90% (AT)SW
T850% tubercles with yellow color12–13 °C; 85–90% (CC)SW
T925% tubercles with yellow color30–32 °C; 80–90% (AT)UW
T1025% tubercles with yellow color12–13 °C; 85–90% (CC)UW
T1125% tubercles with yellow color30–32 °C; 80–90% (AT)SW
T1225% tubercles with yellow color12–13 °C; 85–90% (CC)SW
DOI: https://doi.org/10.2478/johr-2023-0021 | Journal eISSN: 2353-3978 | Journal ISSN: 2300-5009
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Language: English
Page range: 35 - 46
Submitted on: Aug 1, 2022
Accepted on: Dec 1, 2022
Published on: Jan 20, 2023
Published by: National Institute of Horticultural Research
In partnership with: Paradigm Publishing Services
Publication frequency: 2 times per year
Keywords:
ascorbic acid,
firmness,
pineapple,
respiration,
shelf life
Related subjects:
Life sciences,
Biotechnology,
Plant science,
Ecology,
Life sciences, other

© 2023 Saji Gomez, Karishma Sebastian, Chandran Anjali, Meagle Joseph, Paleeran Kanakan Maneesha, published by National Institute of Horticultural Research
This work is licensed under the Creative Commons Attribution 4.0 License.

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