Organic acids and sugar changes in pineapple juice (Ananas comosus cv. Smooth Cayenne) from different location planted and ripen degree
2011
Jirapa Pongjanta(Rajamangala University of Technology Lanna, Lampang (Thailand). Lampang Agricultural Research and Trainning Center) E-mail:[email protected] | Ankarn Nualbunruang(Rajamangala University of Technology Lanna, Lampang (Thailand). Lampang Agricultural Research and Trainning Center) | Lachinee Panchai(Rajamangala University of Technology Lanna, Lampang (Thailand). Faculty of Science and Agricultural Technology) | Tabyaluck Buaphan(Rajamangala University of Technology Lanna, Lampang (Thailand). Faculty of Science and Agricultural Technology)
Organic acid and sugar content changes during ripen stage of pineapple (Ananas comosus cv. Smooth Cayenne) juices were studied. Pineapples in the mature green stage of maturity (160 days after full bloom) were obtained from different location planted in Lampang province. The fruits were storage to ripen from 80 to 100 percent at an ambient temperature before juice extraction. Non-volatile organic acids and free sugar were determined by high performance liquid chromatography. Results revealed that the major components of organic acid were citric, acetic and L-malic, which were 0.58-0.78 percent, 0.09-0.32 percent and 0.12-0.24 percent, respectively. The content of acetic acid and malic acid were declined upon ripen stage increased. In addition, the dominant sugar was sucrose (7.55-8.72 percent), fructose (1.90-3.81 percent) and glucose (2.30-3.00 percent). The results showed that the fructose and glucose were increasedwhile glucose was dramatically decreased during ripen storage.
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Эту запись предоставил Kasetsart University