Incidence and Severity of Chilling Induced Internal Browning of Waxed ‘Smooth Cayenne’ Pineapple1

Abstract

Abstract Waxing the fruit and crown of fresh pineapple [ Ananas comosus (L.) Merr.] with a 20% v/v paraffin-polyethylene: water mixture reduced the incidence and severity of internal browning caused by chilling injury to 15% and 31%, respectively, of the unwaxed control. Symptom incidence in waxed fruit was not affected by fruit maturity at harvest. Increasing wax:water emulsion concentration up to 50% v/v further decreased symptom incidence and severity with the greater suppression occurring with less than 20% v/v. Crown leaves were extremely susceptible to chilling injury; they turned grey and became desiccated following 8°C storage. Waxing did not affect these symptoms. Waxing assisted in retaining fruit shell appearance and reduced the rate of shell degreening by 60%. The major changes in internal browning and fruit external appearance occurred during holding at room temperature following 8° storage. Varying wax composition with polyethylene and pH had no significant effect on fruit characteristics.