Chemical Properties and Sugar Contents in 'Smooth Cayenne' Pineapple Fruit during Maturation

被引：0

作者：

Adisak, J. ^{[1
]}

Jintana, J. ^{[2
]}

机构：

[1] Maejo Univ, Fac Sci, Div Biotechnol, Chiang Mai 50290, Thailand

[2] Maejo Univ, Fac Sci, Div Math, Chiang Mai 50290, Thailand

来源：

VII INTERNATIONAL PINEAPPLE SYMPOSIUM | 2011年 / 902卷

关键词：

pineapple (Ananas comosus 'Smooth Cayenne'); maturity; chemical property; sugar contents; PHYSICAL DEVELOPMENT; CONSTITUENTS;

D O I：

暂无

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

The effect of maturity stages on chemical properties and sugar contents of pineapple (Ananas comosus 'Smooth Cayenne') fruits was studied in the rainy season during June-August 2009. The fruits were harvested at 110, 120, 130, 140, 150 and 160 days after full bloom (DAFB). Data collected were total soluble solids (TSS), titratable acidity (TA), pH and sugar contents. The results showed that TSS, TSS/TA ratio and pH increased while TA decreased with increasing DAFB. The average daily percentage increases were 0.375 for TSS, 0.219 for TSS/TA ratio, and 0.0064 mg/100 mg for pH. The daily ratio of TA decrease was 0.0014. Very slight changes of chemical properties (2.11-2.88%) were observed during the harvesting period of 110-160 DAFB. The proportion of sucrose, fructose, and glucose were 5.5, 1.3 and 1.1, respectively.

引用

页码：423 / 426

页数：4

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