Internal browning intensity in pineapple fruit decreases with the potassium amount applied in field

Resistance to internal browning of pineapple fruits depends on several factors such as the cultural techniques through mineral fertilization. The objective of this work is to study the effects of the potassium fertilization for pineapple on internal browning of fruit in post-harvest conservation. The experiments have been carried out on the site of the University Nangui Abrogoua (Abidjan, Cote Ivoire) of July 2015 to the end of October 2016. Potassium has been applied according to four modalities of treatments (T0; T1; T2 and T3) made in 2nd, 4, 6 and 7th months (respectively) after plantation. The incidence of internal browning (IB), the phenolic content, sugars and ascorbic acid have been determined after post-harvest conservation of fruit. The activity of phenolic biosynthesis enzymes (PAL and TAL) and oxidation enzymes (PPO and POD) were evaluated. The results showed that IB intensity in pineapple fruit decreases with the potassium amount applied in field. This IB drop was correlated with the content of reducing sugars, total phenols, activity of PAL and the PPO. No symptom of IB was observed on pineapple fruits under treatment T2 (34 g of K2O/plant). Potassium has a depressive effect on phenolic biosynthesis. In effect, it inhibits the IB in the both varieties of pineapple studied that are Smooth Cayenne and MD2. SourceEffects of Potassium Fertilization for Pineapple on Internal Browning of Fruit in Post-Harvest ConservationCoulibaly Souleymane & Yapo Sopie Edwige-Salomé & N’cho Achi Laurent & Kouadio Oi Kouadio Samuel & Kouakou Tanoh HilaireJournal of Agriculture and Crops, Academic Research Publishing Group, vol. 5(6), pages 100-108, 06-2019https://ideas.repec.org/a/arp/jacarp/2019p100-108.htmlPicture by?Darshani Weerahewa,?Some biochemical factors underlying the differential susceptibility of two pineapple cultivars to internal browning disorder - Figure 1 - Some biochemical factors underlying the differential susceptibility of two pineapple cultivars to internal browning disorderThe development of internal browning symptoms in cv. Mauritius during cold storage (From left to right: Fruit 1 ? 7 d after cold storage with translucent patches; Fruit 2 ? 10 d after cold storage with translucent patches spread into the periphery of the core region; Fruit 3, 4 - 14-18 d after cold storage with brown water-soaked areas in the periphery of the core region ; Fruit 5 ? 21 d after cold storage with brown water-soaked areas in both the core and flesh tissue. The development of internal browning symptoms in cv. Mauritius during cold storage (From left to right: Fruit 1 ? 7 d after cold storage with translucent patches; Fruit 2 ? 10 d after cold storage with translucent patches spread into the periphery of the core region; Fruit 3, 4 - 14-18 d after cold storage with brown water-soaked areas in the periphery of the core region ; Fruit 5 ? 21 d after cold storage with brown water-soaked areas in both the core and flesh tissue.