Volume 18, Issue 2 (2016)                   JAST 2016, 18(2): 491-503 | Back to browse issues page

XML Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Soloman George D, Razali Z, Somasundram C. Physiochemical Changes during Growth and Development of Pineapple (Ananas comosus L. Merr. cv. Sarawak). JAST 2016; 18 (2) :491-503
URL: http://jast.modares.ac.ir/article-23-19-en.html
1- The Center for Research in Biotechnology for Agriculture (CEBAR), Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia.
Abstract:   (7804 Views)
The physical and physiological characteristics of Sarawak pineapple were studied at five different stages of growth from one to five months after anthesis. Changes in fruit length, diameter, pulp color, pulp firmness, pH, total soluble solids, titratable acidity, ascorbic acid content and antioxidant activity were monitored. The Sarawak pineapple exhibited a sigmoid growth pattern during fruit development. The pulp firmness decreased while the total soluble solids increased as the fruit developed, thus improving its edibility and acceptability to the consumers. A reduction in pH and an increase in titratable acidity contributed to the distinct flavor and taste of the Sarawak pineapple. While ascorbic acid content reduced throughout growth and development, the overall antioxidant activity increased in the fruit suggesting a later period of harvesting as the most appropriate. The changes that occurred extrinsically as well as intrinsically suggest that the best time for harvesting the Sarawak pineapple is five months after anthesis.
Full-Text [PDF 498 kb]   (16345 Downloads)    
Article Type: Research Paper | Subject: Horticultural Science
Received: 2014/08/6 | Accepted: 2015/11/21 | Published: 2016/03/1

Add your comments about this article : Your username or Email:

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.