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In this work, 2 separate experiments were performed to describe the influence of elevated temperature
treatments postharvest on the color, physiochemical characteristics and aroma components of pineapple fruits during
low-temperature seasons. The L (lightness) values of the skin and pulp of pineapple fruits were decreased. The a
(greenness-redness) and b (blueness-yellowness) values of the skin and pulp were all markedly increased. The elevated
temperature significantly increased the contents of total soluble solids (TSS) and slightly affected contents of vitamin C
(nonsignificant). Titratable acidity (TA) of pineapple fruits were notably decreased, whereas the values of TSS/TA of
pineapple fruits were significantly increased. The firmness of the pineapple fruits decreased and more esters and alkenes
were identified. The total relative contents of esters were increased, and the total relative contents of alkenes were
decreased.
Abstract:
The elevated temperature treatments changed pineapple fruits matured in low temperature seasons
to be more red and yellow and enhanced the physiochemical quality and production of aroma components, especially the
ester components. The results of this work can be applied in the area of industrial production and postharvest handlings
to enhance overall quality of pineapple fruits matured in low-temperature seasons and provide references for postharvest
quality handlings of other fruits.
Practical Application:
Introduction
The pineapple [Ananas comosus (L.) Merr.], which is indigenous
to Brazil, Argentina, and Paraguay, has been introduced worldwide and is the leading edible member of the family Bromeliaceae
(Smith and Downs 1979). Pineapple is a tropical fruit with attractive sensorial (mechanical properties, flavor, sweetness/acidity ratio, color, and so on) and nutritional (ascorbic acid, minerals, fiber,
antioxidants, and so on) characteristics (Coppens dEeckenbrugge
and Leal 2003). The pineapple is generally consumed fresh as table
fruit or in desserts and is used for juice preparation due to its delicate flavor, overall acceptability and nutritional richness in terms
of vitamins and minerals (Chauhan and others 2009). Exhibiting a delicate taste, this tropical fruit enjoys widespread consumer
acceptance whether fresh or processed and has found some additional applications in canned fruit, jam, wine, and concentrated
juice productions (Pino and Queris 2010). Moreover, pineapple
fruit and juice are used as ingredients in many foods, such as pizzas,
cakes, and ice creams. In mainland China and Hong Kong, the
pineapple is a popular fruit and is used as a culinary ingredient,
particularly in the preparation of pork and chicken dishes (Zheng
and others 2010).
With the use of ethephon for flower induction, pineapple can
be fruited, and can be harvested multiple times per year. However,
MS 20131922 Submitted 12/23/2013, Accepted 5/15/2014. Authors are with
Inst. of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, 510640,
Guangzhou, P. R. China and Key Laboratory of South Subtropical Fruit Biology
and Genetic Resource Utilization Ministry of Agriculture, 510640, Guangzhou,
P. R. China. Direct inquiries to author Chuanhe Liu (E-mail: founderlch@126.com).
R
C 2014 Institute of Food Technologists
doi: 10.1111/1750-3841.12688
Further reproduction without permission is prohibited
pineapple fruits, even when obtained from the same orchard and
at the same maturity level, are diverse in fragrance and quality
due to different climate and environmental conditions during the
growth period. Those fruits ripened in the summer have a strong
fragrance and are of the best quality, while those fruits ripened in
the winter are acidic in taste with a slight fragrance. Therefore,
consumers prefer summer fruits and will spend more for them (Liu
and others 2011).
Sensorial qualities, particularly aroma, can substantially influence consumers acceptance and purchase preferences. Fruit aroma
and taste are the result of a special variety and combination of different metabolites. Sugars, acids, and aromatic volatiles contribute
to the characteristic flavor of fruits, which is dependent on the
proper balance of these chemical constituents. While sugars and
acids contribute to the sweetness and tartness, aroma is derived
from combinations of volatile molecules and provides the unique,
fruity flavors that characterize fresh fruit (Forney and others 2000;
Ayala-Zavala and others 2004). The different proportions of the
volatile components, sugars and acids often determine the aroma
and taste properties.
In addition to cultivars, other factors such as maturity, temperature, and light have been shown to affect the quality and production of the aromatic compounds of fruits (Forney and others
2000). The storage temperature significantly affects the aromatic
compounds and overall quality of fruits, and higher temperatures
have been shown to enhance the quality and aroma production
of fruits postharvest (Forney 2001; Ayala-Zavala and others 2004).
Fruits stored at higher temperatures were rated significantly higher
in ripe aroma, sweetness, and flavor and significantly lower in sourness; these fruits also exhibited higher soluble solid concentration
C: Food Chemistry
C: Food Chemistry
(SSC) and SSC/titratable acidity (TA) ratio (Maul and others 2000;
Obenland and others 2011). Fruits stored at higher temperatures
produced higher levels of aromatic volatiles than those stored at
lower temperatures, and the volatile concentrations increased with
the temperature in the range of 0 to 30 C (Dixon and Hewett
2000; Ayala-Zavala and others 2004). Furthermore, research has
shown that more esters and specific volatiles, such as methyl esters,
are produced in fruits stored at higher temperatures (Dixon and
Hewett 2000; Forney and others 2000).
To the best of our knowledge, few reports are available pertaining to the effect of temperature on pineapple fruits postharvest,
and the available literature is limited to investigating the effects
of low-temperature treatments postharvest on changes in the
quality and internal browning symptoms of pineapple fruits harvested during high-temperature seasons (Marrero and Kader 2006;
Joseph-Adekunle and others 2009; Bentez and others 2012; Hong
and others 2013). Little information is available regarding whether
elevated temperatures enhance the overall quality and aroma
production of pineapple fruits harvested during low-temperature
seasons. Accordingly, in this work, 2 separate experiments were
performed to investigate the influence of elevated temperature
treatments postharvest on the physiochemical quality and aroma
components of pineapple fruits harvested during the winter. In
addition, we examined the changes in the visual color of pineapple
fruits in response to the elevated temperature treatments.
Treatments
Experiment 1
T0
T1
T2
Experiment 2
T0
T1
T2
Pulp
58.04 1.28 a
57.29 0.75 a
56.68 1.59 a
2.45 0.27 c
4.08 0.46 b
6.71 0.55 a
17.22 0.50 b
19.44 0.92 b
23.87 1.00 a
80.75 0.38 a
79.90 0.34 a
79.82 1.18 a
1.04 0.34 b
2.65 0.15 a
2.84 0.12 a
26.74 1.09 b
35.67 1.30 a
37.97 0.32 a
54.12 0.56 a
48.98 2.17 b
39.90 1.21 c
4.77 0.36 b
9.96 1.34 a
9.96 1.22 a
21.30 1.54 b
25.06 1.81 ab
27.03 1.49 a
82.44 0.79 a
77.72 0.19 b
72.99 0.76 c
0.30 0.17 c
2.31 0.32 b
3.43 0.21 a
32.07 0.63 b
41.36 0.57 a
42.45 0.71 a
Note: Values with different letters within a column in each experiment are significantly different according to the LSD test (P = 0.05).
C: Food Chemistry
Skin
L
C: Food Chemistry
Treatments
Experiment 1
T0
T1
T2
Experiment 2
T0
T1
T2
TSS (%)
TA (%)
TSS/ TA
Firmness (N)
17.52 0.28 b
18.25 0.66 b
20.30 0.68 a
1.04 0.18 a
0.86 0.009 b
0.75 0.04 c
16.88 0.11 c
21.42 0.71 b
26.85 0.62 a
51.53 3.79 a
56.20 4.44 a
51.07 5.40 a
5.95 0.17 a
5.57 0.45 b
4.59 0.09 c
15.63 0.34 b
15.93 0.33 b
17.32 0.48 a
0.94 0.05 a
0.76 0.07 ab
0.72 0.05 b
16.32 0.67b
21.33 2.07 ab
24.77 1.55 a
41.03 2.74 a
41.23 3.42 a
42.60 2.07 a
6.03 0.09 a
4.77 0.05 b
4.18 0.08 c
Note: Values with different letters within a column in each experiment are significantly different according to the LSD test (P = 0.05).
Esters
Alkenes
Heterocyclic
compounds
Component name
Molecular formula
C7 H14 O2
C8 H16 O2
C9 H18 O2
C10 H20 O2
C19 H30 O2
C20 H40 O2
C20 H40 O2
C10 H16
C10 H16
C10 H16
C10 H16
C15 H24
C15 H24
C15 H24
C15 H24
C15 H24
C15 H24
C15 H24
C15 H24
C15 H24
C15 H24
C15 H24
C15 H24
C15 H24
C15 H24
C23 H36 N2 O4
C15 H26 O
Experiment 2
T0
T1
T2
T0
T1
T2
16.18
1.23
3.18
41.98
3.39
6.40
5.06
4.68
7.12
2.40
2.73
10.32
19.06
8.34
0.77
4.96
23.83
3.91
5.57
12.16
3.61
4.22
0.52
18.62
11.51
10.87
2.87
3.28
13.49
4.18
0.38
3.24
1.76
16.63
2.47
2.84
1.03
2.26
4.57
9.06
6.77
15.95
24.66
5.66
19.02
2.64
16.57
2.87
56.76
2.60
5.69
1.51
5.70
0.63
1.31
8.51
10.64
46.06
7.33
2.32
1.59
11.54
0.93
1.70
1.06
0.89
0.57
Table 4Aromatic categories and relative contents of pineapple fruits subjected to elevated temperatures postharvest.
Experiment 1
Experiment 2
Number
Number
T0
T1
T2
T0
T1
T2
T0
T1
T2
T0
T1
T2
0
91.62
0.57
92.19
13.05
86.43
0.52
100.00
43.87
56.13
0
100.00
9
1
10
2
10
1
13
4
12
16
31.78
51.98
0
83.76
78.80
14.84
0
93.64
72.54
20.03
0
92.57
3
4
4
5
4
7
11
C: Food Chemistry
Experiment 1
Categories
C: Food Chemistry
pineapple fruits during the winter, as these fruits become more fragrant after exposure to elevated temperatures. Similar results were
reported in previous publications. Ayala-Zavala and others (2004),
Obenland and others (2011) and Zhang and others (2011) reported
that the production of esters, such as hexyl acetate, methyl acetate,
(Z)-3-hexenyl acetate, and butyl acetate, significantly increased in
fruits stored at higher temperatures. The ester concentrations were
enhanced to a greater degree when the fruits were transferred
to higher temperatures after being held at lower temperatures
(Obenland and others 2013). In contrast, the terpene content
declined as a result of storage at warm temperatures (Obenland
and others 2013) because the last step in the production of esters
is catalyzed by alcohol acyl-transferases (AAT), which have been
shown to be responsive to increasing temperatures (Fellman and
others 2000; Xi and others 2012).
Conclusions
Elevated temperature treatments altered the color of the skin
and pulp of pineapple fruits ripened in low-temperature seasons.
The chromaticity of the skin and pulp changed to be more red
and yellow with less lightness. The elevated temperature treatments enhanced the quality of the pineapple fruits ripened in
low-temperature seasons by increasing the contents of TSS and
decreasing the TA content. The elevated temperatures significantly increased the TSS/TA, and slightly affected the contents
of vitamin C (nonsignificant). After exposure to elevated temperatures, the pineapple fruits ripened in low-temperature seasons
were more fragrant. More esters and alkenes were identified in the
pineapple fruits that were exposed to elevated temperatures. In
addition, the total relative contents of esters increased in response
to the elevated temperature treatments, whereas the total relative
contents of alkenes decreased. It was found that elevated temperature treatment at 32 C was better for the quality of pineapple
fruits when compared with the treatment at 27 C. It should be
noted that elevated temperature treatments, especially at 32 C,
have been shown to decrease the firmness of the pineapple fruits.
Acknowledgment
This work was financially supported by Special Fund for Agroscientific Research in the Public Interest (201203021) from Ministry of Agriculture of P. R. China.
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