Abstract
Pineapple (Ananas comosus (L.) Merr.) being a non climacteric fruit, its flavor and sugar content does not increase after harvesting. Thus, the maturity stage at harvesting affects the quality of pineapples after harvesting. This study was conducted to compare the quality parameters at four different ripening stages of pineapple (cultivar Mauritius-Queen type) and their effect on sensory properties after dehydration. Pineapples were harvested at dark green, 50% yellow, 75% yellow and 100% yellow color stages. Total Soluble Solid (TSS) content, Titratable Acidity (TA), TSS/TA ratio, pH, Fruit firmness, L*,a*,b* and hue angle were quantified in fresh samples and the appearance, texture, taste, odor, color and overall acceptability were evaluated in dehydrated samples at each ripening stage. The ripening stage had a significant (P<0.05) effect on selected quality parameters of fresh pineapples. Highest TSS content of 17.75±0.67 was observed in 100% yellow stage whereas the lowest was observed in dark green stage (15.75±0.48). In contrast, the highest firmness was observed in dark green stage (27.47±6.4 N) while the lowest was in 100% yellow stage (12.01±1.17 N). Lowest pH and highest TA were observed in dark green stage while the highest pH and lowest TA were observed in 100% yellow stage with values of 3.49±0.06, 0.82±0.02, 3.74±0.01 and 0.78±0.02, respectively. Sensory evaluation revealed that 75% yellow stage is the optimum ripening stage for dehydration of pineapple (cultivar Mauritius-Queen type) with significantly greater sensory evaluation ranks compared to other stages.
Highlights
Pineapple (Ananas comosus (L.) Merr) is a delicious fruit crop belonging to the family bromeliaceae cultivated mainly in tropical regions including Sri Lanka
Total Soluble Solid (TSS) content, Titratable Acidity (TA), total soluble solid/titratable acidity (TSS/TA) ratio, pH, Fruit firmness, L*,a*,b* and hue angle were quantified in fresh samples and the appearance, texture, taste, odor, color and overall acceptability were evaluated in dehydrated samples at each ripening stage
Our results revealed that pH was increased from dark green to yellow stage (Figure 3.) and the difference was significant (P
Summary
Pineapple (Ananas comosus (L.) Merr) is a delicious fruit crop belonging to the family bromeliaceae cultivated mainly in tropical regions including Sri Lanka. It has long been one of the most popular non-citrus tropical and subtropical fruits, largely because of its attractive flavor and refreshing sugar-acid balance [1]. There are 4-5 groups of pineapple cultivar types including Cayenne, Queen, Pernambuco, and Spanish. Cultivated pineapple types are called ‘clones’, since they are vegetatively propagated [3]. In Sri Lanka, the pineapple varieties Mauritius which is a queen type and Kew which is a smooth cayenne type are mainly cultivated. 95% of the cultivated extent is occupied by Mauritius [4] mainly due to their better inherent flesh quality, flavor and color
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