Assessment of Quality Characteristics of Organic and Conventional Sugarloaf Pineapples (Ananas comosus, ananas) Under Cold Storage

Abstract

Fresh pineapple is an excellent source of vitamin C and there is a big demand for organically produced sugar-loaf pineapples in Europe. However, due to its high moisture content and high perishability, transportation over long distances is difficult and require cold storage conditions. The main objective of this research was to assess the quality properties of organic and conventional sugar loaf pineapples under cold storage conditions over a 21 – day period. Conventional pineapples were harvested from Albe Farms in the Eastern region and organic pineapples from Ali farms in the Central regions of Ghana. The fruits were allowed to cool to room temperature before storing at 1°C. Physical and chemical properties of the fruits were determined at days 0, 7, 14 and 21, using standard methods. Conventional sugar-loaf pineapples were larger, but had lower dry matter, soluble solids and vitamin C, than organic pineapples. The weight, translucency and pH of the two categories of pineapples were similar. No significant loss in weight, lengths and crown characteristics were observed after the storage period. Translucency increased from <25% to a range of 50 – 75% by the end of the storage period in both organic and conventional fruits. While no clear trend was observed in the soluble solids content and pH during storage of both organic and conventional sugarloaf pineapple, total titratable acidity increased marginally and vitamin C levels dipped over the 21-day storage period. The trends in acidity, vitamin C and translucency suggest that it is possible to store both conventional and organic sugarloaf pineapple for 21-day storage period at 1 °C. This implies the possibility of shipping both organic and conventional sugarloaf pineapples to destinations requiring sea freighting.