Browning inhibition in fresh-cut rose apple fruit cv. Taaptimjaan using konjac glucomannan coating incorporated with pineapple fruit extract

The effects of an edible coating, based on konjac glucomann incorporated with pineapple fruit extract, on browning inhibition of fresh-cut Taaptimjaan rose apple fruit during storage were investigated. The fresh-cut fruit were treated with pineapple peel, pulp or core extract at the concentrations of 1:1, 1:2, 1:3, 1:4 or 1:5 (pineapple extract:distilled water ratio). The lowest browning score was found in fruit treated with pineapple core extract at the concentration of 1:1. Thus, the pineapple core extract (PE) was selected to determine the effects of konjac glucomannan coating incorporated with pineapple extract on browning inhibition of the fresh-cut rose fruit during refrigerated storage. Both konjac glucomannan coating (KG) and the konjac glucomannan coating incorporated with pineapple core extract (KG + PE) were effective in reducing weight loss during storage. The konjac glucomannan coating incorporated with pineapple core extract was also effective in maintaining the whiteness of the fresh-cut fruit during storage by retarding browning, enhancing total phenols and inhibiting both PPO and POD activities.

► Browning is a key factor limiting the quality of fresh-cut rose apple fruit. ► An extract from pineapple fruit core effectively prevented browning. ► Konjac glucomannan coating is effective to prevent weight loss of the fruit. ► Konjac glucomannan coating incorporated with pineapple core extract maintained fruit whiteness. ► Konjac glucomannan coating incorporated with pineapple core extract inhibited browning enzymes.