پس از انتصاب از کنترل موم تهیه میوه های آناناس و کیفیت میوه را بهبود می بخشد

Pineapple (Ananas comosus (L.) Merr.) fruit ripen and soften rapidly after harvest. This study focused on examining the effect of wax application on the ripening and storage quality of the fruit. An optimized waxing treatment (65 g L−1 for 1 min) could effectively control fruit ripening by delaying fruit color change, decreasing the respiration rate and ethylene production, decreasing content of organic acids and relieving the symptoms of internal browning of pineapple fruit. Waxing enhanced the relative level of pentose phosphate pathway of respiration and affected the enzymes involved in organic acid metabolism. Waxing also reinforced the antioxidant system and enhanced the expression levels of genes related to defense, such as PGIP. These results indicated that wax treatment could effectively improve the fruit quality, mainly through the reduction of organic acid content.