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The shelf life of pineapple is significantly influenced by storage temperature and can be prolonged by maintaining an optimal temperature range of 5-12°C. However, there is still the problem of internal browning (IB) in the long-term storing of fresh harvest at cold temperatures. Postharvest application of 380 μM ABA (Abscisic Acid) to the crown, which is a source of ABA endogenous was found to suppress...
The demand for fresh pineapple fruit is currently highest for the MD2 pineapple variety. Continuous efforts are made to enhance the quality of MD2 pineapples, including the fruit skin color, flesh color, sweetness, and minimizing sunburn damage. Bagging is one of the pre-harvest methods that can be employed for this purpose. This research aims to find suitable bagging materials that meet the industry's...
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