Quality changes in pineapple (Ananas comosus Merr.cv.Josapine) stored at low temperature

Abstract

Studies on the storage of pineapple cv. Josapine were conducted. The fruits used in this experiment were selected based on maturity index of O and stored at 10°C and at ambient temperatures for up to 4 weeks. It was assumed that when storage temperature is high, rate of fruit metabolism after harvest increases therefore causing them to deteriorate in quality. The objective of this study was to observe the quality changes of pineapple cv. Josapine stored at low temperature. Four batches of pineapples were stored one at ambient temperature storage and at low temperature of 10°C. Changes in fruit quality on the physical and chemical changes were evaluated weekly. Observations and analysis were made on weight loss, skin colour, crown condition, flesh colour, ascorbic acid, total soluble solids and pH. Fruit quality was maintained throughout storage at low temperature and deteriorated faster for fruit stored at ambient. From all the parameters that were studied, the first treatment, which was the storage at 10°C gave the best result for the all parameters. This was because low temperature slowed down the rate of metabolism of the fruit. Therefore, quality changes in pineapple stored at low temperature was minimal as compared to ambient temperature storage.