The color change of pineapple flesh can serve as an
indicator of chilling injury and fruit quality. As shown in
Figure 3a, during color development, the chroma increased
slightly from harvest to the 7th day of storage and
then decreased sharply up to the 22th day. It is clear that
wax significantly reduced the decrease of the chroma
during the storage period compared to that of the control(P < 0.05). Chroma is the intensity or purity of the hue
and it shows the brightness of fruits. Therefore, wax
treatment diminished the color brightness in comparison
with control.
Figure 3b shows that after 3 day of storage, hue angle
was higher in wax-treatment than in control and higher
hue angle showed less browning and better quality based
on Nunes et al. (1995), who reported less browning in
fruits with higher hue angle. The effect of wax may be
due to decreased respiration rate, which prevents fruit
senescence during storage.
The color change of pineapple flesh can serve as anindicator of chilling injury and fruit quality. As shown inFigure 3a, during color development, the chroma increasedslightly from harvest to the 7th day of storage andthen decreased sharply up to the 22th day. It is clear thatwax significantly reduced the decrease of the chromaduring the storage period compared to that of the control(P < 0.05). Chroma is the intensity or purity of the hueand it shows the brightness of fruits. Therefore, waxtreatment diminished the color brightness in comparisonwith control.Figure 3b shows that after 3 day of storage, hue anglewas higher in wax-treatment than in control and higherhue angle showed less browning and better quality basedon Nunes et al. (1995), who reported less browning infruits with higher hue angle. The effect of wax may bedue to decreased respiration rate, which prevents fruitsenescence during storage.
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