Effect of fruit weight on the internal browning and quality of pineapple cv. 'Smooth Cayenne1. I -Polyphenol oxidase, peroxidase activities and phenolic compounds

Abstract

This study determined the effect of pineapple fruit weight cv. Smooth Cayenne on the physico-chemical and chemical composition, and on the internal browning rate, as well as the alteration after storage with refrigeration. The experimental design was completely randomized in a 2 x 6 factional scheme, where 6 weight classes (P 1 - 1800 to 2300 g; P2 - 1500 to 1799 g; P3 - 1300 to 1499 g; P4 - 1100 to 1299 g; P5 - 900 to 1099 g; and P6 - 700 to 899 g), and 2 storaging processes (with and without refrigeration). Fruit weight classes more susceptible to internal browning were P2 which presented greatest activities of polyphenol oxidases. Phenolic compounds extracted in methanol and peroxidases activities were greatest in more resistant fruits. Refrigerated ripe traits showed greater polyphenol oxidase and peroxidase activities and lower amounts of phenolic compounds when compared to non-refrigerated fruits.