Effects of plant density and fertilizer formula on physicochemical and sensorial characteristics of pasteurized juice from Perolera sugarloaf pineapples grown in the long rainy season

Abstract

High quality products can be produced only from high quality raw materials. The best agricultural practices that lead to pineapple fruits of desirable quality were investigated in the present study, focusing on the quality of the derived pasteurized juices. Physicochemical characteristics and sensory quality of the juices were determined in relation to planting density and fertilizer formulation, namely the K 2 O:N ratio. Three planting densities (D1: 54 400 plants/ha, D2: 66 600 plants/ha and D3: 74 000 plants/ha) and three K 2 O:N ratios (E1: 0.37, E2: 1.0 and E3: 2.0) were applied in nine treatments. Fruits were harvested and processed into juice following a standardized process. Pasteurization was applied after bottling, at 85°C for 15 min. Juices' pH, total soluble solids, color and density were determined. Sensory profiles were established by 14 trained panelists using the Quantitative Descriptive Analysis (QDA) method and their acceptability was evaluated. Results showed that the lower the planting density, the less yellow the pasteurized juice. The K 2 O:N ratio increased the juices' degrees Brix from 13.1 to 14.4 and the yellow color. Pineapple fruits produced at a density of 54 400 plants/ha with a K 2 O:N ratio of 1.0 (D1E2) yielded the most sweet, least acid and pasteurized juice most liked by consumers, supported by high values of degree Brix and pH. Juices with the closest similar sensory appreciation were those obtained from treatments D3E2 and D3E1. Pineapple farmers that furnish their products to juice processors should adopt one of the best combinations stated in this study.

Maintaining Physicochemical, Microbiological, and Sensory Quality of Pineapple Juice (Ananas comosus, Var. ‘Queen Victoria’) through Mild Heat Treatment

“…TSS values were in a high range, compared to other studies [15,19,20]; for instance, • Brix from 13.1 to 14.4 were described by Sanya et al [15]. Color parameters showed moderated variability, the widest range corresponding to b* value.…”

“…In 2014, Hounhouigan et al [8] concluded on a lack of knowledge of the impact of pasteurization on nutritional and sensory quality of pineapple juice. Pineapple juice pasteurization using hot-fill processing is usually performed at 92-105 • C for 15-30 s. Lower temperature treatments were described such as 75 • C for 3 min, 80 • C for 2 min, or 85 • C for 15 min and allowed storage at ambient temperature [13][14][15]. These treatments resulted in nonenzymatic browning due to Maillard reaction, pigment destruction, and possibly changes in the content of esters, lactones, furanoids, and carbonyl and sulfur compounds, but barely affected phenolic compounds.…”

Typologies of pineapple-based farming systems in Centre-Cameroon

“…For these practices, the K/N ratio is below or above the recommended dose and leads to a reduction in crop yield and fruit quality (Sossa et al, 2017;Djido et al, 2021). The low planting density contributes to low yields (de Souza et al, 2019;Sanya et al, 2020). Djido et al (2021) showed that, high planting density does not influence the weight of the fruits.…”

A preliminary study on the possibility of fermented pineapple peel residue partially replacing whole corn silage in feeding Chuanzhong black goats

“…Moreover, it promotes the body's health (Brito et al, 2020;Padrón-Mederos et al, 2020). In addition to being consumed fresh, pineapple is often used to produce fruit juices, jams, dried fruits, and syrups (Sanya et al, 2020). However, the edible part of pineapple only accounts for 30-45% of its total weight, and the rest parts are often discarded or buried in landfills, causing great environmental pollution and resource waste (Gasmi Benahmed et al, 2021).…”