Quality of Fusariosis-Resistant Pineapple FRF 632, Harvested at Different Maturity Stages

Abstract

<jats:p>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.</jats:p>

Breeding and identification of promising Mauritius x Kew pineapple hybrids with high heterosis for fruit and plant traits

“…Sanewski (1998) developed advanced pineapple crosses including PRI hybrid 73-50, with advanced parentage values resulted from the accumulation of desirable genes during earlier crosses and selection processes. Results of the present study confirmed the heterosis previously reported for the commercially important traits in pineapple (d’Eeckenbrugge and Marie, 1998; Marie et al, 1998; Cabral et al, 2000; Brat et al, 2004; Kuriakose, 2004; Fournier et al, 2007; Paull et al, 2017; Viana et al, 2020).…”

Supplementary 4

“…Hot water treatment at the temperature of 54°C for 90 min is also suggested to reduce the disease infection on planting materials (Ventura et al, 1993). There were also many studies on producing new pineapple varieties which are resistant to the disease (Cabral and De Mantos, 2007;Ventura et al, 2009;Viana et al, 2020). The uses of biological control agents for controlling the disease have also been reported.…”

Influence of post‐harvest physiology on sensory perception, physical properties, and chemical compositions of Moris pineapples (Ananas comosus L.)

“…Generally, the sensory characteristics of fresh fruits are usually evaluated by a group of panelists consisting of eight to sixteen highly trained participants with the sensory characteristics of the fruits (Chauvin et al, 2010;Gunness et al, 2009;Kengni et al, 2017;Lopez et al, 2011). However, most of postharvest biologists do not have access to trained panels, and they are forced to consider alternative, quick, accurate, and reproducible ways to assess the sensory properties of the fruits, such as questionnaires F I G U R E 1 Summary of analysis involved in sensory, physical, and chemical analysis of pineapple at five maturity stages requiring effective testing, hedonic testing, and ranking testing (Shewfelt, 2014;Viana et al, 2020).…”

“…Hedonic assessment has been used for decades to evaluate the acceptance of pineapple fresh fruits by consumers (Corrêa et al., 2014; Steingass et al., 2016; Viana et al., 2020). However, the sensory characteristics of the fruits can only be obtained by the consumer's descriptions method.…”