บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Blackheart development in malaysian pineapple

Pauziah Muda; Mohammed Selamat Modom; Ahmad Tarmizi Sapii; Abdullah Hassan and Norhayati Maning.

Proceedings of the APEC symposium on postharvest handling systems Bangkok, Thailand September 1-3, 2003. p. 295

2003

บทคัดย่อ

Blackheart development in malaysian pineapple Blackheart in pineapple is a chilling-induced injury due to fruit exposure to low temperatures either in the field or during storage. In Malaysian pineapples, balckheart symptoms appear after a certain period of storage at low temperature. Temperatures as low as 4°C and as high as 20°C are capable to induce blackheart. However, the symptoms of blackheart vary with different cultivars. The development of the symptoms is always associated with storage time and temperature. Four cultivars of pineapple i.e. Mauritius, Josapine, Gandul and N36 were harvested and induced for blackheart by storing the fruit at 5, 10, 15 and 20°C for up to 5 weeks. The fruits were evaluated weekly, immediately after removal from those storage temperatures and after being held for another o­ne week at ambient temperature (28°C). The N36 and Josapine pineapple did not show any symptom of blackheart development. Mauritius cultivar showed the highest susceptibility to blackheart than the other cultivars. Mauritius cultivar stored for o­nly o­ne week at low temperature could also develop symptoms of blackheart after o­ne week exposure at ambient temperature. Storage for two weeks at all the four mentioned temperatures caused blackheart to develop even without any exposure to ambient temperature. Gandul showed a different response as fruits stored at 5 and 10°C for 2 weeks developed blackheart after o­ne week of exposure at ambient temperature. However, storage at 15 and 20°C for up to 5 weeks did not develop any symptom of blackheart even after exposure for o­ne week at ambient temperature. The fruits stored for three weeks or longer at 10°C showed blackheart symptoms already developed o­n the time of removal even without exposure to ambient temperature.