Distribution of Total Soluble Solids, Ascorbic Acid, Total Acid, and Bromelin Activity in The Fruit of the Natal Pineapple (<i>Ananas Comosus</i> L. MERR.)

Miller, Erston V.; Hall, Gladys Downey

doi:10.1104/pp.28.3.532

Cited by 20 publications

(16 citation statements)

References 8 publications

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“…The amount of bromelain is roughly half of the protein found in pineapple where the content is much less in the fruit than the stem (Heinicke and Gortner, 1957), and it is higher at the top of the fruit and lower in the middle and the base (Miller and Hall, 1953). Bromelain activity remains relatively high during fruit development and declines at the ripening stage (Lodh et al , 1973) along with the total protein content .…”

Section: Proteinmentioning

confidence: 96%

Pineapple ( Ananas comosus L. Merr.)

Hassan

Othman

Siriphanich

2011

Postharvest Biology and Technology of Tropical and Subtropical Fruits

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Section: Proteinmentioning

confidence: 96%

Pineapple ( Ananas comosus L. Merr.)

Hassan

Othman

Siriphanich

2011

Postharvest Biology and Technology of Tropical and Subtropical Fruits

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“…The more mature, basal tissue of the fruit, tends to be sweeter and can show up to 4 °Brix greater sugar than the fles,h near the crown end (Miller and Hall, 1953). Starch is not accumulated in the fruit (Dull, 1971) and this could explain the absence of dramatic changes in total soluble sugars postharvest.…”

Section: Developmental Changesmentioning

confidence: 98%

Pineapple and papaya

Paull¹

1993

Biochemistry of Fruit Ripening

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“…Since there is a great variation in the content of chemical compounds of plant tissue between the base and the top of the fruit [18,30], only the central zone of each pineapple fruit was used.…”

Section: Sample Preparationmentioning

confidence: 99%

Effect of Pulsed Vacuum Treatment on Mass Transfer and Mechanical Properties during Osmotic Dehydration of Pineapple Slices

Ramallo

Hubinger

Mascheroni

2013

International Journal of Food Engineering

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The influence of operating pressure during osmotic dehydration on mass transfer and mechanical properties in pineapple fruits was analyzed. Dehydration trials were performed at atmospheric pressure (OD) and by applying a vacuum pulse (VPOD), in sucrose solution at 60°Brix and 40°C for 300 min. Seven operation conditions were implemented with a vacuum pulse of 100 mbar or 250 mbar for 0, 5, 15 or 25 min at the beginning of the process. The decrease of pressure favored the solute uptake, but the water loss has not been significantly affected. No significant effect of vacuum time was observed. However, solute uptake in trials with vacuum pulse of 100 mbar was significantly higher than in OD process. In general, mechanical properties and shrinkage were not affected by operation conditions. Osmotic dehydration process (both OD and VPOD) originates a more resistant tissue structure than the one in fresh pineapple fruit.

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Distribution of Total Soluble Solids, Ascorbic Acid, Total Acid, and Bromelin Activity in The Fruit of the Natal Pineapple (Ananas Comosus L. MERR.)

Abstract: During the course of investigations on the cause of physiological breakdown

Cited by 20 publications

References 8 publications

Pineapple ( Ananas comosus L. Merr.)

Pineapple ( Ananas comosus L. Merr.)

Pineapple and papaya

Effect of Pulsed Vacuum Treatment on Mass Transfer and Mechanical Properties during Osmotic Dehydration of Pineapple Slices

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