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

Abstract

This study was conducted to evaluate consumer profiling of pineapple at five maturity stages using check-all-that-apply (CATA) method and to determine the influence of post-harvest physiological changes on the physical and chemical properties of the pineapple. Nineteen CATA terms describing sensory attributes of pineapples at five maturity stages were generated. Seventy-five consumers were involved in describing the changes in the organoleptic properties of pineapple using CATA questions. The relationship between physicochemical properties and sensory description of pineapples was analyzed using correspondence analysis (CA). The total variance of 97.7% and 92.2% obtained in the CA plot of the physical and chemical properties with the consumer profiling data suggests that consumers have effectively described the pineapple harvested at five maturity stages. Changes in physical and chemical compositions in pineapple upon maturation result in the development of pineapple's desirable organoleptic characteristics, characterized as fresh, attractive, and bright yellowish, with a soft, fibrous, and juicy texture, a sweet odor and pineapple aroma as well as sweet taste. Index 3 pineapple has been described as pale, hard, and crunchy in texture at the early stage of maturity and has a sour taste. The characteristic was transformed to bright yellow, soft, fibrous, and juicy texture after maturation, (25% ripeness onwards), as well as the production of sweet taste and aroma of pineapple. Instrument analysis of yellowness (b value) and carotenoid has strongly influenced the sensory attributes of brightness, freshness, and attractiveness of the pineapple. Changes in total soluble solids (TSS) and a ratio of TSS to total acids (TA) contributes to the development of aromatic compound which increases the appealing quality of the pineapple. Pineapple sensory characteristics, physical properties, and chemical compositions were significantly affected by post-harvest physiology.Practical Application: Sensory and instrumental methods were used to construct the properties of pineapple at different stages of post-harvest physiology. This article demonstrates that the Check-all-that-apply (CATA) analysis provides adequate sensory profiling information based on customer perceptions in

IMPORTANCE OF PINEAPPLE (Ananas comosus L.) WASTE AS A POSSIBLE SOURCE OF INDUSTRIAL PROTEASES

“…Soloman et al (2016) observed that the mean pH value was around 3.88±0.18, and suggested that it is an internal indicator of maturity that can be used to determine the best harvesting period. The pH of a fruit is the result of the mixture of various compounds; Truc et al (2008) observed that the acid composition of unripe pineapple includes mainly citric acid, malic acid, and succinic acid, which decrease during fruit ripening following a conversion of organic acids to reducing sugars (Siti Rashima et al, 2021). These physicochemical changes give pineapple its characteristic flavor and odor.…”

Free and Glycosidically Bound Volatile Compounds in Okinawan Pineapple (Ananas comosus)

“…The three major cultivars of Okinawan pineapple-viz., 'N67-10′, 'Yugafu', and 'Yonekura'-differed in their green-yellowish color attributes, whilst their fruit size and flesh brightness indexes were comparable (Table 1). 'Yonekura' could be distinguished by its presentation of a significantly higher color space b* than the others, in which this yellow color index could be considered one of important physical traits that strongly influence the sensory attributes and acceptance of pineapple [8]. This distinct color quality is derived from phytopigments such as carotenoids, including violaxanthin, lutein, zeaxanthin, β-cryptoxanthin, α-carotene, and β-carotene [5,18].…”

“…Furthermore, variations in the total soluble solid and titratable acidity, as well as the ratio of total soluble solid to titratable acidity, could reveal distinctive balances of soluble solids and acidity in the edible pineapple flesh of different cultivars. These traits might also influence the development of perceived aroma, and thus, increase the overall sensorial quality of pineapple [8,19]. Altogether, fruit weight, CIE L*a*b* color spaces, total soluble solid, and titratable acidity descriptions are basic physicochemical information that can be used for databases in future research.…”

“…Volatile-aroma components greatly contribute to the flavor quality of pineapple fruit by providing distinct sensory properties that are sweet, fruity, pineapple-like, caramellike, coconut-like, etc. [7,8]. They are mostly highly odorous volatile substances which are derived from the free aglycone molecules of esters, alcohols, aldehydes, terpenes, and lactones [2,3,7].…”