Physicochemical changes of 'Phulae' pineapple fruit treated with short-term anoxia during ambient storage

- The effects of a 12 h anoxia on physicochemical of pineapple were determined.
- Internal browning of the pineapple fruit was inhibited by anoxia treatment.
- A relationship between pulp colour development and PPO activity was found.
- Anoxia treatment delayed senescence and enhanced ascorbic content of pineapple.

The effects of short-term anoxia exposure for 16 h on physicochemical changes of 'Phulae' pineapple fruit stored at ambient temperature (25 ± 2 °C) were investigated. The respiratory rate of the fruit was induced by the anoxia treatment. However, it retarded the increase in moisture loss and maintained both flesh and pulp colour by inhibiting polyphenol oxidase (PPO) activity of the both tissues. The anoxia exposure delayed the increase in total sugar content and enhanced total ascorbic acid content during storage. The half-cut pineapple fruit showed that the anoxia exposure completely inhibited internal transparency of the flesh tissue adjacent to core during the storage. In conclusion, the short-term anoxia exposure for 16 h maintained postharvest quality, retarded physiological disorder and enhanced nutritional values of the pineapple fruit stored at ambient temperature (25 ± 2 °C).