Effect of Physical Damage and Storage of Pineapple Fruits on their Suitability for Juice Production
2014
Hounhouigan, Menouwesso H. | Linnemann, Anita R. | Ingenbleek, Paul T.M. | Soumanou, Mohamed M. | Trijp, Hans C.M. | Boekel, Martinus A.J.S.
This study evaluated the suitability of physically damaged pineapples, variety “MD2,” that were stored for up to 9 days at 20C for the production of fresh pineapple juice. Fresh pineapples were bruised and cut in different ways. The study showed an interaction effect of the physical damage treatments and storage duration on juice pH, total soluble solids and sucrose content. However, bruising and cutting treatments did not affect the physicochemical qualities and vitamin C content of the fresh juice. Furthermore, storage of pineapple fruits for up to 9 days was accompanied by an increase of glucose and fructose. PRACTICAL APPLICATIONS: Damaged pineapples can be sorted at wholesale level, stored at 20C and used to produce a juice of similar physicochemical characteristics as the fresh juice. Furthermore, storage of pineapples is accompanied by a change in the sugar composition; processors may use this insight to produce sweeter juice.
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