Quality Of Pineapple Research Articles

Synergistic Effect of Calcium Chloride and Chitosan Treatment on Physicochemical Characteristics of Pineapple (Ananas Comosus) Fruit During Cool Storage

Pineapple (Ananascomosus) is one of the most popular agricultural products in the world. It is well-known for its excellent flavour and taste, diversified valuable nutritional components as well as phytochemical and antioxidant properties. However it is quite perishable at ambient condition due to its high respiration rate. It is essential to find an appropriate strategy to extend its stability during storage. This study concentrates on the effectiveness of calcium chloride and chitosan treatments on the post-harvest physicochemical quality of pineapple during storage at 12oC and 80±5% relative humidity. The fruit was treated with different concentrations of CaCl2 (0.5%, 1.0%, 1.5%, 2.0%, 2.5%) via dipping for 4 min and chitosan (0.5%, 1.0%, 1.5%, 2.0%, 2.5% w/v) via coating. Different physicochemical parameters such as weight loss (%), firmness (N), decay percentage (%), total soluble solid (oBrix), ascorbic acid (mg/100g) were thoroughly examined, Our results showed that a combination of 2.0% CaCl2 with 1.5% chitosan created a synergistic effect on physicochemical characteristics of pineapple fruit during 14 days of cool storage. These results implied that calcium chloride combined with chitosan as edible coatings have potential to maintain fruit quality in respect of weight loss, firmness, total soluble solid, ascorbic acid while reducing post harvest spoilage (decay) in pineapple fruit.

Physicochemical characteristic and internal browning of pineapple as affected by calcium and gibberellic acid dipping application

postharvest applications of Calcium and gibberellic acid have proved to maintain optimal fruit quality and control decay during cold storage. This study evaluated the effect of calcium and gibberellic acid dipping application on pineapple quality and internal browning. The experiment implemented two factors. The first factor concerning two dipping times (five and ten minutes) and the second factor related to four treatments, A (gibberellic acid), B (calcium), C (calcium + gibberellic), and control (D) - (no calcium or gibberellic acid applied). Total soluble solids (TSS), total acidity (TA), TSS/TA ratio, sugar, citric and ascorbic acid content, together with browning severity and incidence, were determined. Treatment B, essentially using a dipping time of five minutes, delivered the best performance having the lowest severity and incidence of browning (4.44 and 22.22 %, respectively), the highest citric acid (0.61 %), ascorbic acid content (405.18 mg kg-1) and TSS/TA ratio (25.53). Meanwhile, the other treatments were considered less satisfactory, due to their highest browning severity and incidence, without remarkable impact on the citric acid and ascorbic acid content, especially with a dipping time of ten minutes. In conclusion, dipping applications of calcium and gibberellic in postharvest enhanced pineapple quality and reduced the internal browning.

Financial profitability and value chain analysis of pineapple in Tangail, Bangladesh

AbstractThis study was undertaken to estimate the financial profitability and assess the value chain of pineapple in Madhupur upazila of Tangail, Bangladesh. A total of 100 stakeholders were interviewed randomly using a structured questionnaire to collect primary data. A combination of descriptive, mathematical, and statistical techniques was used to analyze the data. The study depicts that 76.7% farmers used Giant Kew variety for pineapple production. Profitability analysis shows that pineapple production was profitable in the study area. The study reveals that the total value added by the stakeholders to a piece of pineapple was Tk. 38. Among the market actors, wholesalers added the highest value of Tk. 13 per piece (34.2% of total value addition). The study also identified six significant factors, namely, income, farming experience, credit access, market price, labor availability, and lower production of paddy having positive influence on farmers' decision to adopt pineapple production. The study found higher price of inputs, lack of preservation and processing facilities, and lack of operating capital as the major problems for production, value addition, and marketing of pineapple, respectively. The study recommended to ensure reasonable price of the inputs along with better infrastructure, transportation, and processing facilities to overcome the problems. Furthermore, monitoring facilities of government and non‐government organizations should be increased to improve quality of pineapple.

Predicting the Quality of Pineapple Using the Naive Bayes Classifier Method

The growing demand for pineapple-based snacks offers very promising business prospects for fruit growers in Indonesia. This opportunity has been taken advantage of by many local farmers who grow this uniquely shaped fruit. To simplify the process of analyzing the quality of pineapples worth selling, machine learning assistance is needed. The factors that will be used for the calculations and analyzes that were previously performed manually by humans, should be performed with machine learning more quickly, efficiently, effectively and accurately. The author proposes the Naïve Bayes Classifier model as a classification method to demonstrate that the model has good accuracy, good precision, good recall and is good at classifying data. In this proposed model, the Naïve Bayes Classifier is a prediction technique based on simple probabilistic criteria and on the application of Bayes’ theorem with the assumption of strong independence. Therefore, this model is capable of producing high classification accuracy with low complexity with classification accuracy up to 75%, so this model can be efficient as an analytical tool.

Quality prediction of different pineapple (Ananas comosus) varieties during storage using infrared thermal imaging technique

Infrared thermal imaging is a powerful tool used to monitor the quality and safety of various agricultural products. In this study, infrared thermal imaging was used to evaluate the quality of pineapples during storage. Freshly harvested pineapples of different varieties were stored at 5 °C, 10 °C, and 25 °C for 21 days with 360 samples at each storage temperature. The thermal images were segmented to obtain feature selection based on image parameters. The physicochemical properties of pineapples including firmness, pH, total soluble solids, moisture content, and colour measurements for different varieties were also determined using standard reference methods. Significant differences were found between image parameters and the physicochemical properties of pineapples as well as in the interaction between the applied storage treatments. The prediction performance of pineapple quality was developed using partial least squares regression which obtained R2 values up to 0.94 for all the quality parameters of the pineapple varieties. The results revealed that 10 °C was found to be the most ideal storage temperature for all the physicochemical properties of the fruit. The variation in the image parameters in relation to the different varieties and storage temperatures were successfully discriminated with overall classification accuracies higher than 97% using support vector machines. Therefore, infrared thermal imaging is feasible as a non-destructive tool for monitoring the fruit quality which could enhance the operation and postharvest handling of pineapples under different storage conditions.

Yield and quality of pineapple fertigated with treated wastewater

Yield and quality of pineapple fertigated with treated wastewater

Physicochemical properties, antioxidant activity and sensory qualities of Pentadesma butyracea fruit pulp nectar and pineapple (Ananas comosus) juice blend

Physicochemical properties, antioxidant activity and sensory qualities of Pentadesma butyracea fruit pulp nectar and pineapple (Ananas comosus) juice blend

Application of Dipping on CaCl2 as a Postharvest Treatment to Maintain the Quality of Pineapple during Storage

Pineapple is a perishable agricultural products, therefore it needs an appropriate treatments at the postharvest stage. An appropriate treatment will contribute on maintaining the quality and prolong shelf life of the products. Recently, several efforts have been conducted to achieve the purposes. Moreover, appropriate treatments are still required for alternatives solution of pineapples producers. This study aims to determine the effect of the dipping on CaCl2 solution at various concentration on physical (mold incidence and mold severity), chemical (pH value) and sensory properties (color, texture, aroma, taste, and overall acceptance) of pineapple during storage. The dipping of the fruits were conducted at hot condition (50℃). The samples were MD-2 pineapple with two different classification of shell color (shell color 0 and shell color 2). The results showed that there was no significant effect of CaCl2 application treatment by dipping in hot water (50℃) on the parameters of pH value. The incidence and severity of mold were detected after 16th of storage on treated samples and the control. After storage for 40th days, the treated sample had better sensory properties, particularly on texture, color, and overall acceptance.

Drying of pineapple slices using combined low-pressure superheated steam and vacuum drying

Abstract A method of combining low-pressure superheated steam drying (LPSSD) and vacuum drying (VD) was proposed to improve the dried pineapple quality and increase the drying rate. It was found that the inversion temperature in low-pressure superheated steam drying of pineapple was 85.75 °C in terms of the first falling rate period. The combining drying (LPSSD–VD) reduced the maximum material temperature by 9.5 °C and 0.35 °C, and shortened the drying time by 50 min and 90 min compared with LPSSD and VD at the same drying temperature of 90 °C. The vitamin C retention rate of dried pineapple by LPSSD–VD was 29.33% and 15.94% higher than that of LPSSD and VD, respectively. The color of dried pineapple was also improved. Moreover, the sugar content of dried pineapple can be well controlled to meet the health demand of low sugar and ensure the taste of dried pineapple during LPSSD–VD process.

Optimization of mechanical and antioxidant properties of edible film based on grape juice and cross-linked maize starch and evaluation of its effects on the storage quality of fresh-cut pineapple

Optimization of mechanical and antioxidant properties of edible film based on grape juice and cross-linked maize starch and evaluation of its effects on the storage quality of fresh-cut pineapple

Foliar Urea with N-(n-butyl) Thiophosphoric Triamide for Sustainable Yield and Quality of Pineapple in a Controlled Environment

In agricultural production, nitrogen loss leads to economic loss and is a high environmental risk affecting plant growth, yield, and quality. Use of the N fertilizer with a urease inhibitor is thus necessary to minimize N losses and increase the efficiency of N. This study aimed to evaluate the effects of N-(n-butyl) Thiophosphoric Triamide (NBPT) on the growth, yield, and quality of pineapple. The experiment involved two foliar fertilizer treatments: 1% (w/v) urea solution with NBPT (2.25 mL kg−1 urea) was treated as NLU (NBPT Liquid Urea), and the same concentration of urea without NBPT served as the control. Both were applied 12 times, starting 1 month after planting (MAP) and continuing once a month for 12 months. The application of urea with NBPT notably increased the above-ground dry biomass per plant (20% and 10% at 8 and 12 MAP, respectively), leaf area per plant (23% and 15% at 8 and 12 MAP, respectively), N accumulation per plant (10%), PFPN (Partial Factor Productivity) (13%), and average fruit weight (15%) compared to the treatment with urea alone (control). The analysis of quality parameters indicated that urea with NBPT improves TSS (Total Soluble Solids) (19%), ascorbic acid (10%), and sucrose (14%) but reduces the total organic acid content (21%) in pineapple. When using urea with a urease inhibitor (NBPT), there was a significant improvement in growth, yield, quality, and nitrogen use efficiency, with the additional benefit of reduced nitrogen losses, in combination with easy handling. Hence, urea with a urease inhibitor can be used as a viable alternative for increasing pineapple yield by boosting growth with better fruit quality.

THE EFFECTS OF NITROGEN AND CARBON DIOXIDE GASES IN REDUCING THE PRICKLING AND TINGLING SENSATIONS IN FRESH-CUT PINEAPPLE (Ananas comosus L cv. Morris)

Fresh-cut pineapple has experienced an increase in demand due to its great health benefits and is rich in vitamins A, B and C. Moreover, pineapple is known as a source of the enzyme bromelain, which has therapeutic applications, such as reducing inflammation, improving digestion and treating osteoarthritis. However, bromelain generally affects the pineapple’s flavour and is less preferred by consumers due to the uncomfortable prickling and tingling sensations it brings. In the present study, two types of gases and their combination, nitrogen (N2) and carbon dioxide (CO2), were used to evaluate their impacts on reducing the tingling and prickling sensations, as well as maintaining the postharvest qualities of fresh-cut pineapple stored at 5°C for 12 days. The parameters being evaluated were the bromelain enzyme activity, flesh colour, ascorbic acid concentration, flesh firmness, soluble solids concentration (SSC), titratable acidity (TA) and sensory evaluation. No significant differences were recorded for all parameters tested. Based on the sensory evaluations, all the attributes, such as colour, aroma, texture, sweetness, sourness, tingling and prickling sensations, and overall acceptance were not affected by the different gases application. Even though no apparent effect was observed, the 30 panellists preferred the aforementioned attributes, except sourness. In conclusion, the fumigation treatments with N2 and CO2 gases were not effective in reducing the tingling and prickling sensations of pineapples cv. Morris.

Modified Atmosphere Packaging and Heat Treatment for Maintaining the Quality of Fresh-cut Pineapple (Ananas comosus)

The research aimed to determine the effect of modified atmosphere packaging (MAP) and heat treatment to maintain the quality and prolong the shelf life of fresh-cut pineapples (Ananas comosus). The fresh-cut pineapples of cultivar “Queen” and “Cayenne” were treated with four treatments, namely (P1) MAP with 70% argon gas (Ar) and heat treatment at 40oC for 5 min, (P2) heat treatment at 40° for 5 min, (P3) MAP with 70% Ar, (P4) Control. All treatments were stored in a cooler at 10oC and measurements of physical (firmness) and chemical (total phenol, total sugar and titratable acidity) were performed on 0, 2, 4, 6, 8 and 10 days of storage. Each treatment was replicated three times and the results were analyzed using Completely Randomized Design (CRD). The results showed that the application of MAP and heat treatment either combined or individually was able to maintain the quality and prolong the shelf life of fresh-cut pineapple in both cultivars.

Pineapple Mycobiome Related to Fruitlet Core Rot Occurrence and the Influence of Fungal Species Dispersion Patterns.

Fruitlet Core Rot (FCR) is a fungal disease that negatively impacts the quality of pineapple, in particular the ‘Queen Victoria’ cultivar. The main FCR causal agent has been identified as Fusarium ananatum. This study focused on the correlation between FCR disease occurrence, fungal diversity, and environmental factors. FCR incidence and fungal species repartition patterns were spatially contextualized with specific surrounding parameters of the experimental plots. The mycobiome composition of healthy and diseased fruitlets was compared in order to search for potential fungal markers. A total of 240 pineapple fruits were sampled, and 344 fungal isolates were identified as belonging to 49 species among 17 genera. FCR symptom distribution revealed a significant gradient that correlated to that of the most abundant fungal species. The association of wind direction and the position of proximal cultivated crops sharing pathogens constituted an elevated risk of FCR incidence. Five highly represented species were assayed by Koch’s postulates, and their pathogenicity was confirmed. These novel pathogens belonging to Fusarium fujikuroi and Talaromyces purpureogenus species complexes were identified, unravelling the complexity of the FCR pathosystem and the difficulty of apprehending the pathogenesis over the last several decades. This study revealed that FCR is an airborne disease characterized by a multi-partite pathosystem.

Efecto del retraso entre la cosecha y el inicio de enfriamiento sobre la calidad de frutos de piña

Introducción. Con frecuencia, la fruta de piña que se cosecha, no puede ser enfriada y empacada inmediatamente, debido a la distancia que existe entre el campo hasta la planta empacadora. La industria indica que seis horas es el tiempo máximo conveniente, pero no hay información publicada al respecto. Objetivo. Determinar el efecto del retraso en iniciar el enfriamiento sobre la calidad de piña (Ananas comosus) var. Dorada Extra Dulce, con simulación de transporte. Materiales y métodos. Se realizaron 4 ensayos en diferentes zonas y épocas (seca y lluviosa). La fruta recién cosechada fue expuesta a temperatura ambiente durante 6, 12, 24 y 48 horas, luego de estos períodos, cada lote de fruta fue desinfectado con cloro a razón de 150 mg.l-1. Se le aplicó fungicida prochloraz 300 mg.l-1, se enceró (cera con base de aceite vegetal), se enfrió por aire forzado durante 4-5 horas hasta alcanzar 12-13°C. Se realizó luego una simulación de transporte y finalmente se almacenó por 21 días a 7,5°C y 85-90% HR. Se evaluó el impacto de los tratamientos sobre variables de calidad: pérdida de peso, color externo e interno, moho en pedúnculo, deshidratación parcial, translucidez, firmeza, acidez y sólidos solubles. Resultados. Después de 12 horas de retraso en el enfriamiento, la calidad de la fruta disminuyó, con un impacto más evidente en la deshidratación, el desarrollo de moho y reducción en la firmeza de la pulpa. El color externo e interno, la translucidez, la acidez titulable y los sólidos solubles totales no se vieron afectados. Conclusiones. El retraso del enfriamiento tuvo un impacto negativo en la calidad de la fruta de piña, especialmente en el desarrollo de moho y la deshidratación parcial de la fruta y un impacto menor en la firmeza de la pulpa. Bajo las condiciones del presente estudio, el retraso máximo permitido en el enfriamiento de la fruta fue de 12 horas.

Pineapple Residue Ash Reduces Carbon Dioxide and Nitrous Oxide Emissions in Pineapple Cultivation on Tropical Peat Soils at Saratok, Malaysia

Burning pineapple residues on peat soils before pineapple replanting raises concerns on hazards of peat fires. A study was conducted to determine whether ash produced from pineapple residues could be used to minimize carbon dioxide (CO2) and nitrous oxide (N2O) emissions in cultivated tropical peatlands. The effects of pineapple residue ash fertilization on CO2 and N2O emissions from a peat soil grown with pineapple were determined using closed chamber method with the following treatments: (i) 25, 50, 70, and 100% of the suggested rate of pineapple residue ash + NPK fertilizer, (ii) NPK fertilizer, and (iii) peat soil only. Soils treated with pineapple residue ash (25%) decreased CO2 and N2O emissions relative to soils without ash due to adsorption of organic compounds, ammonium, and nitrate ions onto the charged surface of ash through hydrogen bonding. The ability of the ash to maintain higher soil pH during pineapple growth primarily contributed to low CO2 and N2O emissions. Co-application of pineapple residue ash and compound NPK fertilizer also improves soil ammonium and nitrate availability, and fruit quality of pineapples. Compound NPK fertilizers can be amended with pineapple residue ash to minimize CO2 and N2O emissions without reducing peat soil and pineapple productivity.

Effects of curcumin-based photodynamic treatment on quality attributes of fresh-cut pineapple

Fresh-cut fruit products have dramatically increased in market share, because of their convenience and freshness, but have the drawback of a greatly reduced shelf life, compared with fresh fruit. The effects of curcumin-based photodynamic (CBP) treatment on the quality attributes of fresh-cut pineapple were investigated in this study. Results showed that individual 100 μM curcumin treatment slightly inhibited microorganisms but illumination (10 or 20 min) had limited bactericidal efficacy on fresh-cut pineapple. Interestingly, combining the curcumin and illumination treatments resulted in a stronger, synergistic antimicrobial effect on fresh-cut pineapple. In addition, the growth of E. coli during storage at 4 °C was suppressed by CBP treatment, with a reduction of 0.19–1.24 log from day 0 to day 5. Visual appearance and color analysis showed that pineapple slices were well-preserved, with good control of browning for 5 days at 4 °C, after CBP with 100 μM curcumin and 10 min illumination. The texture and sensory qualities of fresh-cut pineapple after CBP treatment for 10 min were better maintained than the longer illumination time of 20 min for 5 days at 4 °C. Overall, curcumin-based photodynamic treatment effectively preserved the quality attributes of fresh-cut pineapple for 5 days at 4 °C and this approach has clear potential as a preservation method for fresh-cut pineapple.

Effect of foliar iron sulfate on the fruit growth and quality of pineapple (Ananas comosus cv. Yellow Mauritius) planted in lateritic soil in Leizhou Peninsula

Leizhou Peninsula in South China is facing a serious water shortage problem because of the special regional and geological conditions. As a kind of low water requirement crop, pineapple has been popular in lateritic soil. However, the physical characteristics of Lateritic soil such as too cohesive, impervious, low content of organic matter, and seasonal arid often bring some problem to pineapple cultivation. Seasonal iron deficiency can be easily observed from April to July. The effect of foliar spray of iron sulfate (with concentration of 0, 0.5%, 0.75%, 1%) on the fruit growth and quality of pineapple cv. Yellow Mauritius were studied in this research. Results showed that there were no significant difference (p>0.05) on the fruit weight, longitudinal diameter, transverse diameter among all the treatment. 0.75% treatment increased the fruit weight to 6.08% and decreased crown weight significantly. Both 0.75% and 1% iron sulfate treatment not only enhanced vitamin C extremely significantly, but also improved the aroma quality significantly with the increase of total esters, especially in the content of hexanoic acid methyl ester, 3-(methyl tio) propanoic acid methyl ester and 2-methylbutanoic acid methyl ester. The content of these 3 esters above were all extremely significantly higher than control, which means much stronger pleasant aroma. Hence, 0.75% was the optimal concentration of foliar spray with iron sulfate in pineapple cv. Yellow Mauritius.

Influence of Source Area and Solar Drying on The Quality Characteristics of Pineapples Varieties Grown in Central Uganda

In Uganda, pineapples form the most developed and widely grown commodities among the fruit’s subsector. The fruit is highly produced in central Uganda from the districts of Kayunga, Luwero and Masaka concentrating largely on three varieties of smooth Cayenne, Queen and Red Spanish with smooth cayenne taking the largest share of pineapple farmers. This study targeted analyzing the effect of source area and drying on the quality of pineapple varieties produced in Uganda. Two varieties were collected from three large scale pineapple growing districts in Central Uganda and they were prepared and coded for quality analysis. Physical properties of the varieties were investigated. The results indicated a significant differences in weight, diameter, circumference and height of the pineapple varieties as compared to source areas at p<0.05. Findings showed no significant differences (p<0.05) between varieties and between source areas with respect to proximate composition across all parameters tested with the exception of dietary fiber. Mineral content varied significantly between different varieties grown in selected areas of Uganda (p<0.05). Potassium was the most abundant mineral found in both pineapple varieties while both varieties exhibited low iron levels. Similarly, Solar drying had varied significant effects on some quality parameters of dried fruits and vegetables but retained substantial amounts. Findings revealed significant differences (p<0.05) for all tested variables with the exception of titratable acidity with respect to biochemical composition of solar dried pineapple. The mineral content of solar dried pineapple among different cultivars and among production areas (p<0.05). Findings revealed that Potassium was the most abundant mineral retained after solar drying. Pineapple quality as observed in this study is affected by many factors, such as genotype, environment, climate, soil characteristics and agricultural practices among many others which in turn affects quality of the final products. Solar drying improved the shelf life of pineapples and therefore can be used to improve the marketability of pineapples in the value chain.

Microwave Assisted Convective Air Drying of Sugarloaf Pineapples (Ananas Comosus)

HighlightsMicrowave pretreatment before drying reduced drying time significantly.Microwave-assisted drying increased the effective moisture diffusivity coefficient.Microwave pretreatment before convective hot-air drying improved quality parameters.The Middili et al. (2002) model best fitted the microwave-assisted drying of sugarloaf pineapples.Abstract. This study’s objective was to provide the optimum drying conditions to produce quality dried sugarloaf pineapples using microwave pretreatments before the conventional hot air drying. For this, the effect of microwave power (385 to 697 W), microwave time (2 to 4 min), and air temperature (50°C to 70°C) on the drying kinetics and quality of sugarloaf pineapple were evaluated using the Box Behnken response surface methodology. To reach a 17.44±0.09% kg/kg dry matter moisture content, we found the optimum drying conditions for sugarloaf pineapples to be 697 W microwave power for 2.26 min before convective hot air drying at a temperature of 64.75°C. The predicted drying time, ascorbic acid content, and browning index were 13.68 h, 20.89 mg/100 g, and 0.099 Abs unit at this optimum condition, respectively. The pineapple slices’ effective moisture removal rate pretreated with microwave before drying was higher than the control and was between 6.42 × 10-10 m2/s and 11.82 × 10-10 m2/s while ones without a microwave were between 3.54 × 10-10 m2/s and 8.78 × 10-10 m2/s for drying at air temperature between 50°C and 70°C. It was discovered that the Midilli et al. (2002) model was the most appropriate thin layer model for microwave-assisted drying of sugarloaf pineapples. The pineapple slices’ drying rate potential generally increased with microwave power and pretreatments time but not the corresponding increase in the air temperature. Drying time for microwave-assisted drying was in the range of 11 to 20 h, while the ones without microwaves were between 18 and 24 h. Therefore, microwaves should be considered a pretreatment step to the industrial production of sugarloaf pineapple to reduce drying time and produce better quality products. Keywords: Drying, Hot air, Microwave, Moisture diffusivity, Sugarloaf pineapple.