Fruit calcium concentration and chilling injury during low temperature storage of pineapple

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The concentration of calcium and its distribution in different parts of the fruit were determined in Queen‐type Mauritius and Cayenne‐type Kew pineapple varieties. Calcium content was measured before and after storage for 17 days at 10 °C followed by 2 days at 28 °C. Total calcium concentrations were significantly (p < 0.05) higher in Kew than in Mauritius pineapple. This difference corresponded to a significantly (p < 0.05) lower incidence of chilling injury in the former. The calcium content in fruits at harvest was significantly (p < 0.05) higher in the shell region for both varieties. Browning symptoms associated with chilling injury were observed in the core and in the flesh adjacent to the core, where lower concentrations of calcium were recorded. Chilling injury was minimal in the flesh near the shell, where calcium concentrations were significantly (p < 0.05) higher. Following storage, calcium concentrations in the core and flesh regions decreased, while a significant (p < 0.05) increase in concentration was recorded in the shell region of the susceptible Mauritius variety.