Comparison of Pineapple Fruit Characteristics of Plants Propagated in Three Different Ways: By Suckers, Micropropagation and Somatic Embryogenesis

Salomé, Yapo Edwige Sopie; Laurent, Kouakou Kouakou; Irénée, BOGNONKPE Jean Pierre

doi:10.4172/2155-9600.1000110

Cited by 6 publications

(4 citation statements)

References 30 publications

(26 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The pH, titratable acidity (TA) and total soluble solids (TSS) of the sweatings were determined according to the method described by Salomé et al (2011). Briefly, 20 mL of sweatings was used to determine the pH by using a calibrated pH meter (Model 430, Corning, NY, USA).…”

Section: Ph Titratable Acidity and Total Soluble Solids Of Sweatingsmentioning

confidence: 99%

Effects of Fermentation Time and Turning Intervals on the Physicochemical Properties of Rambutan (Nephelium lappaceum L.) Fruit Sweatings

Chai¹,

Adzahan²,

Karim³

et al. 2018

JSM

View full text Add to dashboard Cite

Sweatings, the exudates that leach out from fermenting fruits during rambutan fruit fermentation are considered as a waste by-product and are allowed to be drained off. This could lead to a pollution problem. Besides, it is a waste if the sweatings are possible to be transformed into food products and ingredients. However, prior transformation, the fundamental knowledge of the sweatings should be understood. Hence, the main aim of this study was to investigate the physicochemical properties of sweatings as affected by fermentation time and turning intervals during natural fermentation of rambutan fruits. In this study, peeled rambutan fruit was fermented for 8 days and turned. Different batches of the fruits were turned every 24, 48 or 72 h and sweatings from the process were collected and analyzed. The results showed that fermentation time significantly reduced (p<0.05) the yield, pH and sucrose content of the sweatings by 79-84%, 32-33%, 76.5-80.8%, respectively. Fermentation time also significantly increased (p<0.05) the titratable acidity, total soluble solids, fructose, glucose, total sugar, citric acid, lactic acid, acetic acid and ascorbic acid contents of the sweatings by 5

show abstract

Section: Ph Titratable Acidity and Total Soluble Solids Of Sweatingsmentioning

confidence: 99%

Effects of Fermentation Time and Turning Intervals on the Physicochemical Properties of Rambutan (Nephelium lappaceum L.) Fruit Sweatings

Chai¹,

Adzahan²,

Karim³

et al. 2018

JSM

View full text Add to dashboard Cite

show abstract

“…Increment of TSS content with ripening stages from dark green to yellow have been observed [17] in previous studies and TSS changed with the propagation method as well [18]. Pineapple varieties of Moris, N36 and MD2 cultivated in Malaysia showed similar pattern of increment [19] as Mauritius pineapple in Sri Lanka.…”

Section: Sustainable Food Production Volmentioning

confidence: 84%

Ripening Stage Affects the Quality of Fresh and Dehydrated Pineapples (<i>Ananas comosus </i>(L.) Merr.)<i> cv. </i>Mauritius in Sri Lanka

Kumara

Hettige²

2020

SFP

View full text Add to dashboard Cite

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.

show abstract

“…Calcium is available from milk and dairy products [15], also nutrients like potassium and other macroand micronutrients are available from milk. K, Ca, Mg and P are richly found in pineapple [16].…”

Section: Vitaminsmentioning

confidence: 99%

A Prime Concern on Good Nutrition versus Good Health

Soumya¹,

A²

2011

J Food Process Technol

View full text Add to dashboard Cite

Right from ancient time's food is of prime concern and vital interest to everyone in the world. The emphasis of this article is to reveal how nutrition plays a vital role for good health and also describes the elements required by the body. Nutrition is the ultimate key to good health. Balanced diet is known to be a part and parcel of good health and also different kinds of foods consumed make an individual healthy. It is always recommended to follow natural modes of food preparation and be keen while consuming various kinds of foods. Certain foods may cause health related problems if taken improperly or more than required quantities.

show abstract

Comparison of Pineapple Fruit Characteristics of Plants Propagated in Three Different Ways: By Suckers, Micropropagation and Somatic Embryogenesis

Cited by 6 publications

References 30 publications

Effects of Fermentation Time and Turning Intervals on the Physicochemical Properties of Rambutan (Nephelium lappaceum L.) Fruit Sweatings

Effects of Fermentation Time and Turning Intervals on the Physicochemical Properties of Rambutan (Nephelium lappaceum L.) Fruit Sweatings

Ripening Stage Affects the Quality of Fresh and Dehydrated Pineapples (<i>Ananas comosus </i>(L.) Merr.)<i> cv. </i>Mauritius in Sri Lanka

A Prime Concern on Good Nutrition versus Good Health

Contact Info

Product

Resources

About