Have you ever cut into a perfectly ripe pineapple only to find unappetizing brown spots on the inside? For years, this phenomenon has puzzled both consumers and scientists alike. However, a recent study has shed light on the mechanism behind pineapple internal browning, which occurs due to a combination of factors including the fruit’s natural aging process and exposure to cold temperatures. Understanding the root cause of this issue could revolutionize pineapple storage and transportation, ultimately leading to a decrease in wasted fruit and improved consumer satisfaction. Stay tuned as researchers continue to delve deeper into the complexities of this tropical fruit!

Read Full Article Here

source: Phys.org