Organic Compounds Determined at Different Levels of Ripening of the Pineapple (Ananas comosus L. Merr.) Cv Cayenne in Two Cultivation Systems under Subtropical Conditions

This article studies the organic compounds of pineapple fruit, during ripening in two cultivation systems (greenhouse and field), in a subtropical region. Total reducing sugars, organic acids, total phenolic content and antioxidant activity were measured during fruit growth (60, 90, 120 and 150 days after full bloom). In addition, leaf dDd was used for determination of chlorophyll content, pH and malic acid in three moments of the day during the same cycle. The concentrations of reducing sugars, total phenolic content and acidity increased at the end of the growth of the pineapple fruits in both cultivation systems. Field conditions were more favorable for the accumulation of reducing sugars and total phenolic content in fruits.