Roles of biochemical components during fruit development and postharvest in 'Phulae' pineapple

Name: Sureeporn Sukporn

Address: 333 Moo1, Thasud, Muang, Chiang Rai 57100

Organization : Mae Fah Luang University. School of Agro-Industry. Technology Management of Agricultural Produces

Email : ask.library@mfu.ac.th

keyword: Phulae pineapple

LCSH: Fruit -- Processing

Classification :.LCCS: TP440

LCSH: Fruit -- Postharvest technology

LCSH: Fruits -- Analysis

LCSH: Antioxidants

Abstract: ‘Phulae’ pineapple (Ananas comosus L. Merr) refers to the queen pineapple variety. It is a geographical indication of Nang Lae sub-district, Chiang Rai, Thailand. It has become a popular commercial crop and its demand has been increased in both domestic market and foreign market. Pineapple contains many vitamin, bromelain, dietary fiber and also contains phenolic compounds and source of antioxidants. Fruit developments, such as fruit weight, shape, peel and pulp color and nutritional values, are affected by many pre-harvest factors and cultural practices. These factors could affect the storage life, postharvest quality and susceptible to disorder. The demand of Phulae pineapple is increasing but limited by short storage life. Low temperature storage can induce internal browning (IB) symptom which affect consumer acceptance. Therefore, the aims of this study were divided into three parts. Part I: to determine the quality changes during fruit development of ‘Phulae’ pineapple. Part II: to investigate the effect of different harvesting seasons and storage temperature on quality changes and IB of ‘Phulae’ pineapple and Part III: to determine the effect of salicylic acid application on IB reduction and postharvest quality of ‘Phulae’ pineapple. Part I, Phulae pineapple were tested in two crops growing in different season. For, the dry season, fruit was developed from September, 2016 and harvested in February, 2017. For the rainy season, fruit was developed from February, 2017 and harvested in July, 2017. Fruits from each crop was collected at 75, 105, 120 and 135 days then harvested at the commercial stage at 150 days after flowering (DAF). The results showed that fruit weight, diameter and length tended to increase along with fruit development. The weight, diameter and length of pineapple fruit in rainy season were higher than fruit in dry season. The hue value was slightly increased during 75 to 150 DAF. The lightness value of both seasons was slightly changed during fruit development. At 150 DAF, Total soluble solid (TSS) content of fruit in rainy season (14.46°Brix) was higher than fruit in dry season (13.37°Brix). An increasing of citric acid was found during fruit developed from 75 to 150 DAF. The increasing of ascorbic acid (AA) content was observed during 105 - 150 DAF and fruit in rainy season showed higher AA content than the fruit in dry season. Moreover, the rainy fruit showed highest in total phenolic content (TPC) (55.12 g GAE/kg DW), 2,2-Diphenyl-1-picrylhydrazyl radical scavenging (DPPH) activity (49.81 mM TE/kg DW) and ferric reducing antioxidant power (FRAP) activity (63.47 mol Fe (II)/kg DW) on 105 DAF. For enzyme activities, polyphenol oxidase (PPO) and peroxidase (POD) activities of fruit in both seasons was gradually increased then decrease during development. Superoxide dismutase (SOD) activity of fruit in rainy season was higher than fruit in dry season. Abscisic acid (ABA) content tended to increase throughout the development and fruit in dry season was higher in ABA content than fruit in rainy season. Phulae pineapple fruit developed in rainy season showed bigger in size and higher in TSS, citric acid, AA, TPC, antioxidant activities and SOD activity than dry season while fruit in dry season showed higher in ABA content. Part II, the effect of different harvesting season and storage temperature on quality changes and IB of Phulae pineapple was investigated. Fruit was harvested at different season, for dry season they were harvested on 27 February, 2017 and rainy was on 29 July, 2017. All of samples were stored at 10°C and 20°C. The incidence of IB and postharvest qualities were subjected to be measured every 7 days up to 35 days. After 35 days, the samples in both groups were moved to 25°C for 2 days for IB observation. The result of this study showed the hue value and the lightness value in both harvesting seasons and both storage temperatures tended to decrease along the time of storage. The decrease of hue value means the peel color changes from green to yellow in result to decrease in chlorophyll and start increasing in carotenoids content. Fruit was stored at 20°C showed % weight loss higher than the fruit stored at 10°C and the pineapple fruit was harvested in rainy season showed higher % weight loss when compared with fruit in dry season might be involved with the IB symptoms and the process of metabolism especially the cellular respiration process induces the temperature of the commodity increased. Fruits were stored at 20°C has storage life shorter than fruits were stored at 10°C. The IB symptom of pineapple which harvested in the rainy season was higher than pineapple was harvested in dry season and the IB symptom became more severe when moved and held at 25ºC for 2 days. In contrast, the fruit stored at 20°C did not show IB symptom. At harvest, the pineapple fruit that was harvested in rainy season has TSS content of 14.76°Brix which was higher than the fruits harvested in dry season (13.94°Brix). During storage, citric acid and AA content of fruit was harvested in dry season increased higher than fruit in rainy season. For TPC and antioxidant activity by FRAP assay in pineapple fruit harvested in rainy season was higher than fruit that was harvested in dry season. On 28 days of storage, PPO activity of fruit in rainy (0.0446 Units/mg protein) was increased higher than fruit harvested in dry season (0.0323 Units/mg protein) might be related with the severity of IB. At the end of storage, SOD activity of the pineapple fruit that was harvested in dry season (17.43 Units/ml) was higher than fruit harvested in rainy season (4.94 Units/ml). Therefore, the pineapple fruit which showed higher in IB severity contained lower in AA content and SOD activity while higher in TPC, FRAP and PPO activity. Part III, the effect of pre- and postharvest salicylic acid (SA) treatments on IB reduction and postharvest quality of pineapple fruit was observed. The experiment was divided into 4 treatments: preharvest SA (Pre SA), postharvest SA (Post SA), pre- and postharvest SA (Pre SA + Post SA) and non-treated was as a control. After treatment samples were stored at 10°C up to 28 days. Quality parameters were analyzed every 7 days. The results showed that post-SA treatment was the most effective treatment on IB reduction. The IB incidence of all treatments became more severe when moved and held to 25°C for 2 days. However, SA did not affect fruit color, TSS, TSS/TA ratio and AA content while citric acid and weight loss increased with storage time. For citric acid content, at the end of storage, untreated control was significantly higher than the other treatments. The TP content of all treatments trended to increase during storage while FRAP activity trended to decrease on day 7 subsequently increase until end of storage. SA treatments could maintain higher FRAP activity than untreated control during storage. In addition, MDA content was lower in SA treatments when compared to untreated control. Therefore, SA treatments were reduced IB in ‘Phulae’ pineapple which possibly enhance defense mechanisms and antioxidants production in fruits during storage that leads to a decrease in lipid peroxidation of the cell membrane.

Mae Fah Luang University. The Learning Resources and Education Media Center

Address: Chiang Rai

Email: library@mfu.ac.th

Name: Sutthiwal Setha

Role: Advisor

Email : ask.library@mfu.ac.th

Created: 2018

Issued: 2562

Modified: 2020-05-12

Issued: 2019-09-09

วิทยานิพนธ์/Thesis

application/pdf

CallNumber: Thesis TP440 S961r 2018

eng

DegreeName: Master of Science

Level: Master's Degree

Descipline: Technology Management of Agricultural Produces

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