Varietal Difference of Chilling Sensitivity for Fresh Pineapple (Ananas comosus (L.) Merr)

Abstract

　We conducted a cold storage test on Okinawan-grown fresh pineapples-'Summer gold,' 'Soft touch,' 'Bogor,' and 'N67－10'－, to examine varietal differences in internal browning among these varieties and the causes of these differences. Internal browning occurred in 'Summer gold,' 'Soft touch,' and 'Bogor.' It was particularly notable in 'Summer gold,' progressing at a storage temperature of 5℃, and even15℃. During the storage of 'Summer gold,' its polyphenol oxidase activity (PPO) increased, whereas its ascorbic acid content decreased. These results made it clear that the internal browning in 'Summer gold' is one of the symptoms of chilling injury. There was no relationship between polyphenol content and the chilling injury in the fruits during their storage.