“…Medina et al (1987) described for 'Smooth Cayenne' pineapple, soluble solid contents of 18.2º Brix, 16.17% of total sugars and 5.35% for reducing sugars, close to the contents found in this work, highlighting that these values might vary in function to the edaphoclimatic conditions, fertilization, planting time, and harvest. Chitarra and Chitarra (1990) describe values of 13.5% to total sugars in pineapple fruit, agreeing with the values obtained in this work and behaviour similar to the one obtained by Botrel et al (2002) that have presented total sugar values of 14.55% for healthy fruit of Pearl cultivar, despite this cultivar present smaller contents of sugars in relation to Smooth Cayenne cultivar. As there was no data in the literature regarding the paclobutrazol influence on the total and reducing sugars in pineapple fruit, this proposition might be the initial point for further studies.…”