Abstract
ABSTRACT The objective of this study was to evaluate the influence of the harvest maturity stages on the physical, chemical and sensorial quality of the pineapple genotype FRF 632. The fruits were harvested in the maturity stages “green-ripe”, “spotted”, “colored” and “yellow” and evaluated regarding fruit and flesh mass; flesh yield; fruit and crown length; diameter of the basal, middle and top fruit sections; flesh color; titratable acididy (TA); translucency; soluble solids (SS); SS/TA ratio; and sensory acceptance of the attributes color, aroma, flavor, texture/firmness, overall acceptance and intensities of the attributes sweetness, acidity and firmness, using the just about right scale. There was no difference for the majority of the physical traits of the fruits at the various harvest maturity stages. The fruits had average mass of about 1,100 g. There was a gradual increase in the content of soluble solids and the SS/TA ratio during ripening. The fruits collected at the “colored” and “yellow” stages had the highest approval percentages and were considered to have ideal sweetness and acidity by the majority of consumers in sensorial tests. However, the preference mapping revealed a greater preference for fruits harvested in the “spotted” and “colored” stages for all the attributes assessed, unlike what was observed in the test of average and approval percentage. Therefore, the physical, chemical and sensorial tests indicate that the fruits harvested in the “colored” maturity stage were most preferred by consumers, since they had high approval percentage, as well as ideal sweetness and acidity.
Highlights
Pineapple is a tropical and subtropical nonclimacteric fruit that is well known for its juiciness, texture, high nutritional value, and pleasant flavor (LIU et al, 2017) and represents one of the leading fruits of the tropics worldwide (DIFONZO et al, 2019)
Fusariosis, a disease caused by the fungus Fusarium guttiforme, is the main limitation on the pineapple production in the main producing regions in Brazil and other South American countries (SOUZA et al, 2016), since it causes losses in fruit production, depending on the initial concentration and growing season
Chemical evaluation The fruits harvested at the different maturity stages did not differ (p>0.05) with respect to the physical characteristics as crown weight, fruit length, crown length, flesh yield and fruit diameter (Table 1), indicating that after reaching the “green-ripe” stage there was no further increase in the fruit size of the genotype FRF 632
Summary
Pineapple is a tropical and subtropical nonclimacteric fruit that is well known for its juiciness, texture, high nutritional value, and pleasant flavor (LIU et al, 2017) and represents one of the leading fruits of the tropics worldwide (DIFONZO et al, 2019). Fusariosis, a disease caused by the fungus Fusarium guttiforme, is the main limitation on the pineapple production in the main producing regions in Brazil and other South American countries (SOUZA et al, 2016), since it causes losses in fruit production, depending on the initial concentration and growing season. The methods to control the disease can be chemical (fungicides), cultural (use of healthy seedlings and floral induction in periods unfavorable for the disease) and genetic (resistant cultivars) (PLOETZ, 2006). The use of resistant cultivars is generally considered the best method to control fusariosis, because it is ecologically correct by not requiring the large-scale use of fungicides, reducing the negative impacts on the environment, producers and consumers who demand attractive fruit, free from diseases and toxic residues. The minimum residue limits present in the edible portion of the fruit are often limited by strict regulations of importing countries (VILAPLANA; PÉREZREVELO; VALENCIA-CHAMORRO, 2018)
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
