Storage study of pineapple (ananas comosus cv. Sarawak) with special emphasis on black heart disorder

H. Abdullah, M. A. Rohaya and M.Z. Zaipun

Abstract

The development of black heart disorder in pineapple cv. Sarawak grown in Malaysia was studied. Pineapple fruit previously stored at 5⁰C, 10⁰C, 15'C and 20⁰C for 7 , 2 and 3 weeks followed by one week holding period at ambient temperature (28⁰C) were found to be affected by the disorder. The intensity of flesh browning was found to increase as storage periods at 10⁰C, 15⁰C and 20⁰C were extended. At 5⁰C, the intensity of black heart was not significantly different among the refrigeration periods of 1,2 and3 weeks. The fruit stored for 7,2 and 3 weeks at 10⁰C developed the symptoms after three days of exposure at ambient temperature. However, storage for four weeks at 10⁰C resulted in the development of the disorder without any exposure at ambient temperature. The fruit affected by black heart had significantly lower ascorbic acid content and total soluble solids than the unaffected fruit. The relationship between the black heart intensity (x) and the ascorbic acid content (y₁) and total soluble solids (y₂) can respectively be expressed by equations, log y₁ = 0.6182 - 0.01Mx and, y₂ : 12.2405 - 0.5242x However. pH values were found to be unrelated to the disorder.

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