Home > VII International Pineapple Symposium > CHEMICAL PROPERTIES AND SUGAR CONTENTS IN ‘SMOOTH CAYENNE’ PINEAPPLE FRUIT DURING MATURATION

Articles

CHEMICAL PROPERTIES AND SUGAR CONTENTS IN ‘SMOOTH CAYENNE’ PINEAPPLE FRUIT DURING MATURATION

Article number

902_51

Pages

423 – 426

Language

English

Abstract

The effect of maturity stages on chemical properties and sugar contents of pineapple (Ananas comosus Smooth Cayenne) fruits was studied in the rainy season during June-August 2009. The fruits were harvested at 110, 120, 130, 140, 150 and 160 days after full bloom (DAFB). Data collected were total soluble solids (TSS), titratable acidity (TA), pH and sugar contents.
The results showed that TSS, TSS/TA ratio and pH increased while TA decreased with increasing DAFB. The average daily percentage increases were 0.375 for TSS, 0.219 for TSS/TA ratio, and 0.0064 mg/100 mg for pH. The daily ratio of TA decrease was 0.0014. Very slight changes of chemical properties (2.11-2.88%) were observed during the harvesting period of 110-160 DAFB. The proportion of sucrose, fructose, and glucose were 5.5, 1.3 and 1.1, respectively.

Publication

VII International Pineapple Symposium

Authors

J. Adisak, J. Jintana

Keywords

pineapple (Ananas comosus ‘Smooth Cayenne’), maturity, chemical property, sugar contents

Full text

https://doi.org/10.17660/ActaHortic.2011.902.51

Online Articles (80)

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