Simultaneous cyanocobalamin and calcium gluconate peduncle-infiltration alleviates alleviating chilling injury of ?Queen? pineapples during commercial cold storage

Chilling injury (CI) is main problem of ?Queen? pineapples during commercial storage (13 ?C). The increases in calcium content and antioxidant system enhancement alleviate CI of pineapples. Cyanocobalamin (Cyn) is a novel natural agent inducing antioxidants in postharvest commodities. (*)Therefore, the aim of this work was to investigate the efficiency of simultaneous Cyn and calcium gluconate (Ca-Glu) peduncle infiltration on CI alleviation of ?Queen? pineapple during cold storage. In the first experiment, the fruits were treated with Cyn at the concentration of 0, 1, 2.5 or 5 ?M. In the second experiment, simultaneous 5 ?M Cys and 2 or 3% Ca-Glu treatments were determined. Biological parameters related to CI of tissue adjacent to the core were monitored after storage at 13 ?C for 7 and 14 d followed by 28?2 ?C for 2 d. 5 ?M Cyn peduncle infiltration relieved CI and membrane peroxidation rather than other concentrations. The simultaneous 5 ?M Cys and 2 or 3% Ca-Glu treatments could alleviate CI symptoms, membrane peroxidation and enzymatic browning reaction and enhance antioxidant activities of tissue adjacent to the core of pineapples during storage. The simultaneous 5 ?M Cyn and 3% Ca-Glu treatment enhanced antioxidant activities and alleviated CI of the fruit being greater than simultaneous 5 ?M Cyn and 2% Ca-Glu treatment. The conclusion is that the simultaneous 5 ?M Cyn and 3% Ca-Glu peduncle infiltration was an effective approach alleviating CI of ?Queen? pineapples during commercial storage. EN (*)?Cyanocobalamin is used to treat Vit. 12 deficiencySourcesEffects of simultaneous cyanocobalamin and calcium gluconate treatment on chilling injury alleviation of 'Queen' pineapple by using peduncle infiltrationP. Youryon, W. Keereedat and S. SupapvanichFruits 75 (6) 273-280 | DOI: 10.17660/th2020/75.6.4https://www.pubhort.org/fruits/75/6/4/index.htmPicture,?Chilling injury in pineapple fruit: Fatty acid composition and antioxidant metabolismhttps://www.sciencedirect.com/science/article/abs/pii/S0925521414002166 ?