FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (9): 192-198.doi: 10.7506/spkx1002-6630-20200513-144

• Packaging & Storage • Previous Articles     Next Articles

Effect of Artificial Ripening on Postharvest Pineapple Fruit Quality and Its Recognition by Spectroscopy

XU Sai, LU Huazhong, LIANG Xin, QIU Guangjun, LIN Wei   

  1. (1. Institute of Quality Standard and Monitoring Technology for Agro-products, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China; 2. Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China; 3. Zhanjiang Academy of Agricultural Sciences, Zhanjiang 524094, China)
  • Online:2021-05-15 Published:2021-06-02

Abstract: To explore the effect of artificial ripening on postharvest pineapple fruit quality and develop a fast quality recognition method, the changes in black heart symptoms as well as the contents of total soluble solids (TSS) and titratable acid (TA) in the flesh, heart, and whole fruit of ripened and unripened pineapples during postharvest storage were determined, and the feasibility of applying visible near/infrared (VIS/NIR) spectroscopy to the real-time recognition and prediction of pineapple quality was evaluated. The order of TSS and TA contents in both treated and untreated pineapples was flesh > whole fruit > heart. TSS content was higher in ripened pineapples than in unripended ones at the early stage of postharvest storage; TSS content gradually declined with storage time in the former, while it increased in the latter. TA content was higher in ripened pineapples than in unripended ones at the early stage of storage, showing no obvious changing trend with storage time in the former but a continuous increasing trend in the latter. The order of TSS/TA ratio in the ripened and unripened pineapples was heart > whole fruit > flesh. At day 4 postharvest, TSS/TA ratio was higher in unripened pineapples than in ripened ones, and the difference became smaller with the prolongation of storage time. At day 9, TSS, TA contents and TSS/TA ratio were similar between them. It was feasible to apply VIS/NIR spectroscopy to acquire the features of pineapples, allowing identification whether pineapples were artificially ripened, black heart degree, ripened pineapples at different storage times (at days 4, 5, 6, 7, 8 and 9 postharvest), and unripened pineapples at different storage times (at days 4, 5–7, 8 and 9 postharvest) and prediction of whether black heart would occur at day 6. The results of this study provide a reference for pineapple planting and postharvest management and are of positive significance to the pineapple industry.

Key words: pineapple; artificial ripening; quality; spectroscopic recognition

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