title: Effects of elevated temperature postharvest on color aspect, physiochemical characteristics, and aroma components of pineapple fruits.
abstract: In this work, 2 separate experiments were performed to describe the influence of elevated temperature treatments postharvest on the color, physiochemical characteristics and aroma components of pineapple fruits during low-temperature seasons. The L* (lightness) values of the skin and pulp of pineapple fruits were decreased. The a* (greenness-redness) and b* (blueness-yellowness) values of the skin and pulp were all markedly increased. The elevated temperature significantly increased the contents of total soluble solids (TSS) and slightly affected contents of vitamin C (nonsignificant). Titratable acidity (TA) of pineapple fruits were notably decreased, whereas the values of TSS/TA of pineapple fruits were significantly increased. The firmness of the pineapple fruits decreased and more esters and alkenes were identified. The total relative contents of esters were increased, and the total relative contents of alkenes were decreased.
authors.affiliation: Inst. of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, 510640, Guangzhou, P. R., China.
authors.forename: Chuanhe
authors.initials: C
authors.lastname: Liu
authors.forename: Yan
authors.initials: Y
authors.lastname: Liu
mesh_terms: D031230:Ananas / Q000737:chemistry*; D001205:Ascorbic Acid / Q000032:analysis; D055598:Chemical Phenomena; D003116:Color; D004952:Esters / Q000032:analysis; D005511:Food Handling; D063427:Food Quality; D005638:Fruit / Q000737:chemistry*; D006801:Humans; D012903:Smell; D013696:Temperature
chemical_list: D004952:Esters; D001205:Ascorbic Acid
keywords: aroma components; color; elevated temperature; pineapple; quality