Symptoms of chilling injury (Cl) expressed as internal browning (IB) in fresh pineapple [Ananas comosus (L.) Merr.] began to appear within 2 days at 22°C after a period of storage at temperatures less than 12°. Fruit not subjected to chilling temperatures during storage also developed similiar symptoms when held for 0 to 10 days at between 18° and 30°. Fruit stored for longer than 3 weeks at temperatures of 8° and 3° showed fewer CI symptoms than similar fruit held at 12°. Waxing fruit either before or immediately after exposure to chilling temperatures was equally effective in reducing CI symptoms. Low oxygen (3%), with or without (5%) carbon dioxide during chilling did not reduce symptom expression. Storage of fruit under low oxygen following chilling significantly reduced CI symptom expression. A model for CI symptom development is presented and related to the metabolic events leading to IB of pineapple fruit, stored at chilling temperatures.
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Pauli et al. (1985) studied this question.