Morphology, anatomy and taxonomy.

D'Eeckenbrugge, Géo Coppens; Leal, Freddy

doi:10.1079/9780851995038.0013

Cited by 79 publications

(37 citation statements)

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“…The names used in this article correspond with common names used locally. The species were indicated according to the last classification by Coppens d'Eeckenbrugge and Leal (2002). Leaf samples were collected and stored at -20 ºC until DNA extraction.…”

Section: Methodsmentioning

confidence: 99%

“…This technique revealed a higher level of polymorphism since 41 % of the probes were polymorphic. Based on these studies, Coppens d'Eeckenbrugge and Leal (2002) have proposed a simplification for the pineapple classification. In this new classification, the seven Ananas species proposed by Smith and Downs (1979) are downgraded to the level of five botanical varieties of A. comosus.…”

Section: Introductionmentioning

confidence: 99%

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Genetic diversity of Cuban pineapple germplasm assessed by AFLP Markers

Paz

Gil

Rebolledo

et al. 2012

Crop Breed. Appl. Biotechnol.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Genetic diversity of Cuban pineapple germplasm assessed by AFLP Markers

Paz

Gil

Rebolledo

et al. 2012

Crop Breed. Appl. Biotechnol.

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“…Based on a revision of morphological [95], biochemical [98] and genetic diversity [99], Coppens d'Eeckenbrugge et al [90] and Coppens d'Eeckenbrugge and Leal [100] proposed that the north, and more specifically the Guiana shield, is also where the pineapple was domesticated. Coppens d'Eeckenbrugge and Duval [92] refined this hypothesis to take into account recent data on chloroplast DNA variation [93].…”

Section: Pineapplementioning

confidence: 99%

Origin and Domestication of Native Amazonian Crops

et al. 2010

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Molecular analyses are providing new elements to decipher the origin, domestication and dispersal of native Amazonian crops in an expanding archaeological context. Solid molecular data are available for manioc (Manihot esculenta), cacao (Theobroma cacao), pineapple (Ananas comosus), peach palm (Bactris gasipaes) and guaraná (Paullinia cupana), while hot peppers (Capsicum spp.), inga (Inga edulis), Brazil nut (Bertholletia excelsa) and cupuassu (Theobroma grandiflorum) are being studied. Emergent patterns include the relationships among domestication, antiquity (terminal Pleistocene to early Holocene), origin in the periphery, ample pre-Columbian dispersal and clear phylogeographic population structure for manioc, pineapple, peach palm and, perhaps, Capsicum peppers. Cacao represents the special case of an Amazonian species possibly brought into domestication in Mesoamerica, but close scrutiny of molecular data suggests that it may also have some incipiently domesticated populations in Amazonia. Another pattern includes the relationships among species with incipiently domesticated populations or very recently domesticated populations, rapid pre-or post-conquest dispersal and lack of phylogeographic population structure, e.g., Brazil nut, cupuassu and guaraná . These patterns contrast the peripheral origin of most species with domesticated OPEN ACCESSDiversity 2010, 2 73 populations with the subsequent concentration of their genetic resources in the center of the basin, along the major white water rivers where high pre-conquest population densities developed. Additional molecular genetic analyses on these and other species will allow better examination of these processes and will enable us to relate them to other historical ecological patterns in Amazonia.

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“…Pineapple (Ananas comosus) is a tropical plant with edible multiple fruits; it is the most economically important plant in the Bromeliaceae family [8]. Pineapple can be consumed fresh, cooked, juiced, and preserved.…”

Section: Introductionmentioning

confidence: 99%

Probiotic Viability, Physicochemical and Sensory Properties of Probiotic Pineapple Juice

Adebayo-Tayo¹,

Akpeji²

2016

Fermentation

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(1) Background: Probiotication is an important method in the food industry, and the use of probiotic dairy products has prevented lactose intolerant patients and vegetarians from their consumption. Hence, there is a need to incorporate probiotics in fruit juice without lactose; (2) Method: Probiotic viability, and physicochemical and sensory evaluation of stored probioticated pineapple juice using lactic acid bacteria (LAB) (Pediococcus pentosaceus LaG1, Lactobacillus rhamnosus GG, Pediococcus pentosaceus LBF2) as a single and mixed starter was investigated; (3) Results: There was an increase in the lactic acid production, and reduction in pH, vitamin C content, and colour during storage. At weeks 3 and 4, Propp2 and Pcontrol samples had the highest lactic acid content (317.9 mg/L and 160.34 mg/L). The vitamin C content ranged from 2.91-7.10 mg/100 g. There was a general reduction in total soluble solids during storage. The probiotic LAB were viable throughout the storage time (1.05-1.10 × 10 9 cfu/mL) in the juice samples. There was no significant difference in terms of taste, aroma, colour, or appearance during the time of storage; (4) Conclusion: The pineapple juice supported the viability, lactic acid production, vitamin C development, and the antagonistic potential of the probiotic candidate. This result is useful for the development of probiotic fruit juice as functional foods and nutraceuticals with health beneficial effect.

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Morphology, anatomy and taxonomy.

Abstract: This chapter covers the morphology and anatomy (stems, leaves, roots, inflorescences, fruits and vegetative propagules) of pineapple, and the taxonomy of Bromeliaceae and Ananas in general, and pineapple in particular.

Cited by 79 publications

References 0 publications

Genetic diversity of Cuban pineapple germplasm assessed by AFLP Markers

Genetic diversity of Cuban pineapple germplasm assessed by AFLP Markers

Origin and Domestication of Native Amazonian Crops

Probiotic Viability, Physicochemical and Sensory Properties of Probiotic Pineapple Juice

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