Abstract
Mineral nutrition has a major influence on growth and, consequently, on the production and quality of fruits. However, little is known about the effect of fertilization with micronutrients on pineapple, especially under tropical conditions. So, the goal of the present study was to evaluate the effects of soil and leaf fertilization with micronutrients on the postharvest and sensory quality of pineapple cv. Vitoria produced under two different soil covers. The physical (weight and length) and chemical (total sugars and ratio soluble solid/titratable acidity-SS/TA) characteristics of the fruits were determined. A sensory analysis was performed to evaluate the acceptability of the external appearance of the whole fruit and slices (color, flavor and overall acceptability). The purchase intent and intensity of acid taste were also assessed. Application of micronutrients increased sugar content and SS/TA ratio, especially when applied on leaves, and caused higher weight and length of the fruits. Therefore, these positive effects of micronutrients can be contributed to the good market acceptability of pineapple cv. Vitoria, evidenced by sensory analysis. Fruits of Vitoria pineapple mulched with black plastic showed higher total sugars concentrations, which may have contributed to a sweeter taste and, consequently, better consumer acceptance. Key words: Ananas comosus, fertilization, soil cover, fruit quality, sensory analysis.
Highlights
Fresh-cut pineapple is greatly appreciated worldwide because of its sensory qualities such as tastes, flavor and juiciness (Calderón et al, 2008)
The increments provided by the micronutrient application, especially in the form of fritted trace elements (FTE)-12, were higher when it was applied at the highest level of leaf fertilization, indicating an interaction between factors (p < 0.01)
At the highest level of leaf fertilization in the bagana condition, each kg ha-1 of FTE-12 was associated with a 0.0026 kg weight increase in the fruits, while for the lower level of leaf fertilization, this increase was 0.0021 kg (Figure 1)
Summary
Fresh-cut pineapple is greatly appreciated worldwide because of its sensory qualities such as tastes, flavor and juiciness (Calderón et al, 2008). Many of the crops worldwide are affected by Fusarium wilt, a disease that attacks the pineapple crop and causes losses of plants, fruits and seedlings estimated at more than 40% of total production. Consumer requirements and demands for good-quality fruits that are free of diseases are increasing every year. The quality attributes of pineapple include size, shape, skin color, the pulp characteristics and sensory properties, which are responsible for the fruit’s market acceptance (Saradhuldhat and Paull, 2007). Sensory evaluation can serve as a quality assurance tool for final products on the market, detecting peculiarities that cannot be perceived using other instruments (Liu et al, 2011)
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