Physico-chemical properties of pineapple variety N36 harvested and stored at different maturity stages

Normah I., . and Zainal S., . and Siti Roha A. M., . and Nadzirah K. Z., . and Noriham A., . and Nadya H., . Physico-chemical properties of pineapple variety N36 harvested and stored at different maturity stages. pp. 225-231. ISSN 22317546

The aim of this study is to determine colour changes during storage and physico- chemical properties of peel core and crown extracts of pineapple variety N36 for maturity indices of 1 2 and 3. The L (lightness) a (redness) and b (yellowness) values for peels increased significantly (p 0.05) at each maturity stage during seven days storage. pH of pineapple peel core and crown extracts were in the range of 3.24 to 3.84. The titratable acidity percentage of pulp and Total Soluble Solid (TSS) of pineapple peel core and crown extracts were in the range of 0.16 to 0.36 1.37 to 2.91 and 1.4 to 5.3Brix respectively. Fructose and glucose contents were significantly highest (p 0.05) in pineapple core extract followed by pineapple peel extract and pineapple crown extract for maturity index 2. Significant difference (p 0.05) was found in sucrose content between pineapple core and peel extracts with 8.92 and 3.87 respectively for maturity index 3. However sucrose was not detected in pineapple crown extract. Pineapple core extract was significantly higher (p 0.05) amount of total sugar content compared to pineapple peel and crown extracts for all maturity indices

Full text available from: Official URL: http://ifrj.upm.edu.my/20%20(01)%202013/30%20IFRJ%...

Abstract

The aim of this study is to determine colour changes during storage and physico- chemical properties of peel core and crown extracts of pineapple variety N36 for maturity indices of 1 2 and 3. The L (lightness) a (redness) and b (yellowness) values for peels increased significantly (p 0.05) at each maturity stage during seven days storage. pH of pineapple peel core and crown extracts were in the range of 3.24 to 3.84. The titratable acidity percentage of pulp and Total Soluble Solid (TSS) of pineapple peel core and crown extracts were in the range of 0.16 to 0.36 1.37 to 2.91 and 1.4 to 5.3Brix respectively. Fructose and glucose contents were significantly highest (p 0.05) in pineapple core extract followed by pineapple peel extract and pineapple crown extract for maturity index 2. Significant difference (p 0.05) was found in sucrose content between pineapple core and peel extracts with 8.92 and 3.87 respectively for maturity index 3. However sucrose was not detected in pineapple crown extract. Pineapple core extract was significantly higher (p 0.05) amount of total sugar content compared to pineapple peel and crown extracts for all maturity indices

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Item Type:	Article
AGROVOC Term:	Pineapples
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Maturity
AGROVOC Term:	Extracts
AGROVOC Term:	Sugar content
Geographical Term:	Malaysia
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	26 Apr 2025 15:10
URI:	http://webagris.upm.edu.my/id/eprint/21609

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