Physical, chemical quality and sensory evaluation of ‘Smooth Cayenne’ pineapple fruits

Abstract

The ‘Smooth Cayenne’ pineapple (Ananas comosus) fruit was evaluated on physical and chemical qualities and sensory aspects. The pineapple fruits were harvested at three stages, immature (110 days), mature, (commercial maturity, 130 days) and over-mature (160 days). After harvest all fruit were carried to the laboratory. The fruit samples were assessed against determinates of physical and chemical properties and sensory evaluation. The results showed that flesh colour (L* and a*), TSS, TA and taste score of the over-mature sample were higher than in the immature and mature. However, the flesh colour b* and TSS/TA ratio of the mature were higher than in the others. The pH of immature was highest. The sensory evaluations found that flesh colour, sweetness, aroma and moisture of over-mature were higher than in immature and mature. The sourness, firmness and fibrousness of immature were higher than in the others. The mature is considered the highest acceptable stage.