The effect on SSC, TA, AsA and TP content
The SSC of the pineapple fruit showed higher and was not significantly
affected by PSS treatment at harvest time (Fig. 2A). After
5 days of storage plus shelf-life, the SSC increased in the control
and PSS treated fruit, but decreased in PSI and PSS + PSI treated
fruit. Afterwards, the SSC of all treatments increased and reached
a peak at 10 days plus shelf-life, then decreased and indicated no
significant difference.
At harvest time, PSS treatment increased the level of TA, but did
not differ significantly as compared to the control (Fig. 2B). During
cold storage plus shelf-life, the TA content of the pineapple
fruit initially increased significantly and reached a peak value at
10 days, then underwent a downward trend, following a similar
pattern in all treatments. Pre- or/and post-harvest SA treatments
had higher TA values than the control. However, no significant differences
were detected among these treatments.
A significant transient increase of AsA content in all treatments
was found at 5 days plus shelf-life (Fig. 2C), while the AsA contentPSS + PSI treatment
showed lowest incidence (27%) and sympto