As with other non-climacteric fruit, controlled atmospheres via decreased oxygen levels or increased carbon dioxide have shown only minimal effectiveness in extending pineapple shelf-life (Akamine and Goo, 1971). The fruit waxes currently used in Hawaii generate higher internal concentrations of carbon dioxide (5%) and reduced oxygen tensions (Paull and Rohrbach, 1982). This suggests that some beneficial effect might be gained from controlled atmosphere (4% oxygen) treatments in reducing chilling-injury symptom development. Low oxygen (2-12%) has, however, been shown to enhance water loss from the crown leaves. There is no published work on lower oxygen levels with or without various controlled carbon dioxide concentrations.
Cellophane and polyethylene bags have been tested on numerous occasions to extend postharvest life (Pineapple Research Institute (PRI), 1962/63; Paull and Rohrbach, 1982, 1985). Both types of bags delay shell degreening when compared with unbagged fruit. Polyethylene bagging is objectionable because of the condensation problem, which leads to mould development, while cellophane bags allow moisture vapour exchange and the crown especially tends to dry out. Additional problems with all bags are the development of off-flavours and the difficulty of avoiding puncturing the bag with the crown leaves. An overwrap on the carton overcomes the puncturing problem but leads to problems in market inspection, and the wrap would need to allow some gas exchange to prevent excessive CO2 build-up, which apparently leads to off-flavours.
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