Evaluation of chilling injury and internal browning condition on quality attributes, phenolic content, and antioxidant capacity during sub-optimal cold storage of Malaysian cultivar pineapples

• Main Authors: Dolhaji, Noer Hartini, Muhamad, Ida Idayu, Ya’akub, Harisun, Abd. Aziz, Azila
• Format: Article
• Language: English
• Published: Penerbit UTM Press 2018
• Subjects: TP Chemical technology
• Online Access: http://eprints.utm.my/id/eprint/85093/1/IdaIdayuMuhamad2018_EvaluationofChillingInjuryandInternalBrowning.pdf; http://eprints.utm.my/id/eprint/85093/; https://dx.doi.org/10.11113/mjfas.v14n4.1072

Pineapple cold storage at sub-optimal temperature (4 ± 2 °C) and duration of storage (0, 7, 14, 21, and 28 days) was periodically tracked to investigate its effect on physical injuries known as chilling injury (CI) and internal browning (IB), which contribute to degradation of pineapple’s quality at...