Effects of Preharvest Boron, Calcium Sulfate Treatment and Postharvest Calcium Chloride Peduncle Infiltration on Chilling Injury Alleviation of Queen Pineapple cv. Sawi Fruit

Main Article Content

Pannipa Youryon
Suriyan Supapvanich*


The aim of this study was to determine the incorporative effects of preharvest boron (B) or calcium sulfate (CaSO4) application and postharvest calcium chloride (CaCl2) peduncle infiltration on chilling injury (CI) alleviation of Queen pineapple during commercial cold storage (13°C). Pineapple fruits were sprayed with 0.25% B four times a month after one month of anthesis, or CaSO4 (100 kg per 400 m2) was applied during fruit development. The fruits were harvested after 135 days of flower induction. Both preharvest B and treated fruits were then peduncle-infiltrated with 2% CaCl2 for 3 days and stored at cold temperature (CT) for 14 days. Control fruits were not peduncle-infiltrated with CaCl2.Visual appearance of half cut fruit, CI score, the amount of fruit having CI, colour attributes, browning index (BI) value and electrolyte leakage (EL) of tissue adjacent to the core were determined after storage at CT for 7 or 14 days, followed by leaving at room temperature (RT), 28 ± 1°C, for 2 days. The results show that the incorporative application of preharvest CaSO4 with CaCl2 peduncle infiltration (CaSO4+CaCl2) alleviated CI, delayed decrease in lightness (L*) and chroma values, and also increased BI and total colour difference (∆E*) values during storage compared with control and the incorporative application of preharvest B with CaCl2 treatment (B + CaCl2). The treatment with CaSO4 + CaCl2 lowered CI severity and the amount of fruit having CI when compared to B + CaCl2 and control treatments, respectively. Both treatments had no effect on the hue value over the storage period. Therefore, CaSO4 + CaCl2 treatment is an alternative method for alleviating CI of Queen pineapples.

Keywords: Queen pineapple; CaSO4; boron; CaCl2; chilling injury

*Corresponding author: E-mail: [email protected]


Download data is not yet available.

Article Details

Research Articles


[1] Quyen, D.T.M., Jommwong, A. and Rachtanapun, P., 2013. Influence of storage temperature on ethanol content, microbial growth and other properties of queen pineapple fruit. International Journal of Agriculture and Biology, 15, 207-214.
[2] Paull, R.E. and Rohrbach, K.G., 1985. Symptom development of chilling injury in pineapple fruit. Journal of the American Society for Horticultural Science, 110, 100-105.
[3] Hong, K., Xu, H., Wang, J., Zhang, L., Hu, H., Jia Z. and Gong, D., 2013. Quality changes and internal browning developments of summer pineapple fruit during storage at different temperature. Scientia Horticulturae 151, 68-74.
[4] Wijeratnam, R.S.W, Abeyesakere, M. and Surjani, P., 1993. Studies on black heart disorder in pineapple varieties grown in Sri Lanka. Acta Horticulturae, 334, 317-324.
[5] Pusittigul, I., Kondo, S. and Siriphanich, J., 2012. Internal browning of pineapple (Ananas comosus L.) fruit and endogenous concentrations of abscisic acid and gibberellins during low temperature storage. Scientia Horticulturae, 146, 45-51.
[6] Om-arun, N. and Siriphanich, J., 2005. Hydrogen peroxide and ascorbic acid contents, superoxide dismutase and catalase activities in Smooth Cayenne and Queen pineapples during cold storage. Acta Horticulturae, 682, 611-616.
[7] Youryon, P. Wongs-Aree, C., McGlasson, W. B., Glahan. S. and Kanlayanarat, S., 2013. Alleviation of internal browning in pineapple fruit by peduncle infiltration with solutions of calcium chloride or strontium chloride under mild chilling storage. International Food Research Journal, 20(1), 239-246.
[8] Youryon, P., Supapvanich, S., Kongtrakool, P. and Wongs-Aree, C., 2018. Calcium chloride and calcium gluconate peduncle infiltrations alleviate the internal browning of Queen pineapple in refrigerated storage. Horticulture, Environment, and Biotechnology, 59, 205-213.
[9] Techavuthiporn, C., Boonyaritthongchai, P. and Supabvanich, S., 2017. Physicochemical changes of “Phulae” pineapple fruit treated with short term anoxia during ambient storage. Food Chemistry, 228, 388-393.
[10] Sangprayoon, P., Supapvanich, S., Youryon, P., Wongs-Aree, C. and Boonyaritthongchai, P., 2019. Efficiency of salicylic acid or methyl jasmonate immersions on internal browning alleviation and physicochemical quality of Queen pineapple cv, “Sawi” fruit during cold storage. Journal of Food Biochemistry, 43 (12), e13059, https://doi.org/10.1111/jfbc.13059
[11] Youryon, P., and Wongs-Aree, C., 2015. Postharvest application of calcium chloride affects internal browning reduction during low temperature storage of ‘Sawi’ pineapple. Acta Horticulturae, 1088, 197-200.
[12] Youryon, P., Supapvanich, S. and Wongs-Aree, C., 2019. Internal browning alleviation of Queen pineapple cv. ‘Sawi’ under cold storage using salicylic acid or abscisic acid peduncle infiltration, The Journal of Horticultural Science and Biotechnology, 94 (6), 744-752.
[13] Ramos, M.J.M., Monnerat, P.H., de Carvalho, A.J.C., Pinto, J.L.A. and da Silva, J.A., 2006. Nutritional deficiency in ‘Imperial’ pineapple in the vegetative growth phase and leaf nutrient concentration. Acta Horticulturae, 702, 133-139.
[14] Cakmak, I. and Römheld, V., 1997. Boron deficiency-induced impairments of cellular functions in plants. Plant Soil, 193, 71-83.
[15] Silva, J.A., Hamasaki, R., Paull, R., Ogoshi, R., Bartholomew, D.P., Fukuda, S., Hue, N.V., Uehara, G. and Tsuji, G.Y., 2006. Lime, gypsum, and basaltic dust effects on the calcium nutrition and fruit quality of pineapple. Acta Horticulturae, 702, 123-131.
[16] Kumari, U. and Deb, P., 2018. Effect of foliar application of zinc and boron on quality of pineapple cv. Mauritius. Journal of Pharmacognosy and Phytochemistry, 7(6), 1166-1168.
[17] Poovarodom, P. and Boonplang, N., 2010. Soil calcium application and pre-harvest calcium and boron sprays on mangosteen fruit quality attributes. Acta Horticulturae, 868, 359-366.
[18] Pusittigul, I., Siriphanich, J. and Juntee, C., 2014. Role of calcium on internal browning of pineapples. Acta Horticulturae, 1024, 329-338.
[19] Supapvanich, S., Pimsaga, J. and Srisujan, P., 2011. Physiochemical changes in fresh-cut wax apple (Syzygium samarangenese [Blume] Merrill & L.M. Perry) during storage. Food Chemistry, 127, 912-917.
[20] Matoh, T. and Kobayashi, M., 1998. Boron and calcium, essential inorganic constituents of pectic polysaccharides in higher plant cell walls. Journal of Plant Research, 111(1), 179-190.
[21] Hewajulige, I.G.N., Wijeratnam, S.W., Wijeratnam, R.L.C. and Abeysekere, M., 2003. Fruit calcium concentration and chilling injury during low temperature storage of pineapple. Journal of the Science of Food and Agriculture, 83(14), 1451-1454.
[22] Hopfinger, J.A., Poovaiah, B.W. and Patterson, M.E., 1984. Calcium and magnesium interactions in browning of ‘Golden Delicious’ apples with bitter pit. Scientia Horticulturae, 23, 345-351.
[23] Kukura, J.L., Beelman, R.B., Peifer, M. and Walsh, R., 1998. Calcium chloride added to irrigation water of mushrooms (Agaricus Bisporus) reduces postharvest browning. Journal of Food Science, 63(3), 454-457.
[24] Picchioni, G.A., Watada, A.E., Conway, W.S., Whitaker, B.D. and Sams, C.E., 1998. Postharvest calcium infiltration delays membrane lipid catabolism in apple fruit. Journal of Agricultural and Food Chemistry, 46, 2452-2457.
[25] Taranto, F., Pasqualone, A., Mangini, G., Tripodi, P., Miazzi, M. M., Pavan, S. and Montemurro, C., 2017. Polyphenol oxidases in crops: Biochemical, physiological and genetic aspects. International Journal of Molecular Sciences, 18(2), 377, https://doi.org/10.3390/ ijms18020377