Effects of Chemical Treatment on Quality and Stress Resistance of Pineapple

doi:10.7506/spkx1002-6630-201110059

Abstract

Abstract: NaCl, MnSO4 and NaH2PO4 were respectively sprayed on the leaves of pineapple (Bali variety) 20 and 30 days after anthesis in order to investigate the effects of these chemicals on the quality and stress resistance of pineapple fruits. The results showed that spraying of NaCl, MnSO4 and NaH2PO4 increased the single-fruit weight by 15.37%, 18.83% and 10.01%, respectively. All these treatments could increase the content of total soluble solid (TSS) and vitamin C, and MnSO4 treatment was the best, which decreased titratable acid content and increased superoxide dismutase (SOD) and peroxidase (POD) activities, but had no effect on total surge content. In collusion, MnSO4 and NaH2PO4 treatments can increase the quality of pineapple, and MnSO4 is superior to NaH2PO4.

Key words: pineapple, quality, NaCl, MnSO4, NaH2PO4, SOD, POD

CLC Number:

S667.9

YAO Yan-li，SUN Guang-ming，LIU Zhong-hua，SU Yi，ZHANG Xiu-mei. Effects of Chemical Treatment on Quality and Stress Resistance of Pineapple[J]. FOOD SCIENCE, 2011, 32(10): 256-259.

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Effects of Chemical Treatment on Quality and Stress Resistance of Pineapple

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