Effect of Storage Temperature Transfer on the Internal Browning and Other Fruit Qualities of GP3 and MD2 Pineapple Clones After Postharvest Applications of ABA, Chitosan, and Decrowning David Chandra(a), Soesiladi Esti Widodo(b*), Muhammad Kamal(b), Sri Waluyo(c)
(a)Agricultural Science Doctoral Program, Faculty of Agriculture, University of Lampung, Indonesia
(b)Department of Agronomy and Horticulture, Faculty of Agriculture, University of Lampung, Indonesia
(c)Department of Agricultural Engineering, Faculty of Agriculture, University of Lampung, Indonesia
*Corresponding author e-mail: sestiwidodo[at]gmail.com
Abstract
Changes in pineapple storage temperature accelerate the increase in internal browning (IB) severity. This study aims for postharvest applications with changes in storage temperature affecting IB severity. This research was conducted on GP3 and MD2 pineapple clones when they were ripe for export. The experimental were a completely randomized design of storage temperatures [T1: at 7oC for 30 days and T2: at 7oC for 28 days followed by 16oC for 2 days], clones (GP3 and MD2), decrownings (crown and crownless), and coatings [(chitosan 1%, ABA 50mg/L, ABA+chitosan mixture, and control (H2O)]. The results showed that T2 had a significant effect on the increase IB incidence in GP3 and IB severity in MD2 compared to T1. Ascorbate acid decreased in MD2 stored at T2, but had no effect on GP3. Soluble solid content (SSC) of MD2 was higher than GP3. Titratable acidity (TA), SSC/TA ratio, and mold severity were not significantly affected by treatments. The T2 had a significant effect on fruit temperature (FT), with an increase of 2.77-2.88oC. An increase in FT was positively correlated with maturity, fruit weight loss, and skin dehydration. During the 28 to 30 days of storage, the T2 treatment increased in ripeness by 81.25%.
Keywords: ABA, internal browning, pineapple, postharvest, temperature
Topic: Biodiversity, soil health and agricultural practices
