Comparative effects on storage period of varieties Pineapple fruits

Md Ahiduzzaman,Shah Md Yusuf Ali,M Hafizur Rahman,M Abdul Matin Biswas,Sharmin Akhter,Jakaria Chowdhury Onik,Nafis Iqbal

doi:10.3329/ralf.v2i3.26162

Abstract

Pineapple is considered as one of the most wanted tropical fruits and it is widely taken for fresh consumption as well as their flesh and juice are used for preparation of different product in Agro-processing industries. For such industrial processes, it is important to know the information of characteristics changes of pineapple during day after storage. Four varieties of pineapple were collected from different areas of Bangladesh named Honey Queen (H.Q), Giant Kew (G.K), Asshini and Ghorasal. Some Physico-chemical properties (weight loss, moisture content, ash and edible portion, pH, TSS, titrable acidity (TA), total sugar, reducing sugar) biochemical properties (ascorbic acid) and sensorial attributes (color, odor, firmness, appearances, sweetness and overall acceptability) of pineapple juice were studied during day after storage. This study examined the Comparison of different varieties of pineapple fruit characteristics and sensory quality of the pineapple fruits during storage. It was shown that there was a significant changes between the storage periods in relation to different varieties of fruits. The firmness of pineapple fruits were in outside and inside to be 0.21 to 0.27 N/m2 and 0.06 to 0.10 N/m2, respectively. The pH values of different varieties were found to be in the range of 4.30 to 4.36. The highest and lowest sweetness index were estimated to be 36.30 and 22.15 for Honey Queen and Asshini respectively. The highest and lowest magnitude of sugar contents of four pineapple varieties were found to be in the range of 14.16 to 15.8 mg/100g.The average TSS values were found to be 15.12%, 12.33%, 13.14% and 12.95% for H.Q., G.K., Asshini and Ghorashal, respectively. The comparative study indicated the characteristics of different varieties of pineapple changes during after storage.Res. Agric., Livest. Fish.2(3): 395-410, December 2015

Highlights

IntroductionThe climate and the soils of many parts of Bangladesh are suitable for pineapple production
Rabon and Borab areas of Palash, Narsingdi district are found that farmers of the area are involved themselves in pineapple cultivation and they raise a new orchard with their own initiative (Banglapedia, 2006)
The present research was conducted on physico-chemical characteristics changes, shelf life and quality of pineapple through various experimental analyses of pineapple varieties during the different storage period

Summary

Introduction

The climate and the soils of many parts of Bangladesh are suitable for pineapple production. It is widely cultivated in Bandarban, Khagrachari, Moulvibazar, Sylhet, Chittagong, Rangamati Hill tract, Tangail (The daily Star, 2014). The cultivated varieties are Giant Kew (locally Kalandar), Honey Queen (Jaldubi) and Red Spanish (Ghorashal) etc. Apart from this variety, one local variety named “Asshini” (late variety) is grown by a few farmers of Madhupur, Tangail district. About 45,685 ha of land are 2 under pineapple cultivation with a total production of about 2, 34,865 metric tons Another local variety named “Ghorashal” is cultivated at Palash upazila in Narsingdi district. Rabon and Borab areas of Palash, Narsingdi district are found that farmers of the area are involved themselves in pineapple cultivation and they raise a new orchard with their own initiative (Banglapedia, 2006)

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