Effect of storage temperature transfer on the internal browning and other fruit qualities of GP3 and MD2 pineapple clones after postharvest applications of ABA, chitosan and decrowning

Abstract Changes in pineapple storage temperature accelerate the increase internal browning (IB) incidence. This study aims for postharvest applications with changes affecting IB incidence and severity. research was conducted on ‘GP3’ ‘MD2’ clones when they were ripe export. The experimental a completely randomized design of temperatures (T1: at 7°C 30 days T2: 28 followed by 16°C 2 days), (‘GP3’ ‘MD2’), decrownings (crown crownless), coatings [chitosan 1%, ABA 50mg/L, ABA+chitosan mixture, control (H O)]. results showed that T2 had significant effect severity compared to T1. Ascorbate acid decreased stored T2, but no ‘GP3’. Soluble solid content (SSC) higher than Titratable acidity (TA), SSC/TA ratio, mold not significantly affected treatments. fruit (FT), an 2.77-2.88ºC. An FT positively correlated maturity, weight loss, skin dehydration. During storage, treatment increased ripeness 81.25%.