Influences of organic manure addition on the maturity and quality of pineapple fruits ripened in winter

Liu, C.H.; Liu, Y

doi:10.4067/s0718-95162012000200002

Cited by 17 publications

(12 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The similar result was also reported by Liu and Liu (2012), organic fertilizer addition promoted maturity. The weight per fruit was increased, and the contents of total soluble solids and sugars content were enhanced.…”

Section: Total Fruit Acid and Sugar Contentsupporting

confidence: 79%

Variability and nutritive compounds of guava (Psidium guajava L.)

Purbajanti

Setiadi

Roessali

2016

IJARe

View full text Add to dashboard Cite

Guava (Psidium guajava L.) is a tropical fruit plant. The study was conducted at three different altitudes in guava production center of Indonesia. The objectives of this research are to obtain information about the production and quality of guava at three locations by using manure applications. The study was conducted to guava plants at the age of 4 yr (first production). The study was designed according to the factorial design of 3 × 2 with 5 times replications. The first factor is the locations, which are the location-I (Pageruyung), location-II(Sukorejo) and location- III (Plantungan). The second factor is the provision of organic material of manure; without and with manure (2.5 t · ha‒1). The data collected is the guava production (total production for four months tree), diameter, weight, flesh thickness, seeds weight, fruit acid content and sugar content. Result of research showed (1.) the interaction between the location and the addition of manure in the cultivation of guava increased its fruit production, weight, and the sugar content, (2.) the research locations have elevation and soil chemical content varies in fruit diameter, seeds weight, and fruit acid content, (3.) manure significantly increased fruit production, weight, diameter, flesh thickness and sugar content, but it did not increase seeds weight and it reduced the fruit acid content.

show abstract

Section: Total Fruit Acid and Sugar Contentsupporting

confidence: 79%

Variability and nutritive compounds of guava (Psidium guajava L.)

Purbajanti

Setiadi

Roessali

2016

IJARe

View full text Add to dashboard Cite

show abstract

“…Our previous research has indicated that there are more types of ester aroma components with high relative contents in the pineapple fruits harvested during the hot season (summer). In addition, the pineapple fruits harvested during the relatively cold season (winter) contained more alkenes with higher relative contents (Liu and others ; Liu and Liu ). This current study reveals that alkenes also contribute a high portion of the total aroma production in T0‐treated pineapple fruits harvested during the winter, confirming the previously published results (Liu and others ; Liu and Liu ).…”

Section: Resultsmentioning

confidence: 99%

“…More than 280 volatile compounds have been found in pineapple, but few of these volatiles have been identified as contributing to the distinct pineapple flavor (Tokitomo and others 2005). Previous research suggests that the aroma components of pineapple fruits consist predominantly of esters and alkenes (Preston and others 2003;Elss and others 2005;Liu and Liu 2012). Several methyl esters, some characteristic sulfurcontaining esters, and various hydroxy esters and their corresponding acetoxy esters, as well as a number of lactones, are responsible for the typical pineapple flavor profile (Engel and others 1990).…”

Section: Aroma Componentsmentioning

confidence: 98%

Effects of Elevated Temperature Postharvest on Color Aspect, Physiochemical Characteristics, and Aroma Components of Pineapple Fruits

Liu

Liu²

2014

Journal of Food Science

View full text Add to dashboard Cite

In this work, 2 separate experiments were performed to describe the influence of elevated temperature treatments postharvest on the color, physiochemical characteristics and aroma components of pineapple fruits during low-temperature seasons. The L* (lightness) values of the skin and pulp of pineapple fruits were decreased. The a* (greenness-redness) and b* (blueness-yellowness) values of the skin and pulp were all markedly increased. The elevated temperature significantly increased the contents of total soluble solids (TSS) and slightly affected contents of vitamin C (nonsignificant). Titratable acidity (TA) of pineapple fruits were notably decreased, whereas the values of TSS/TA of pineapple fruits were significantly increased. The firmness of the pineapple fruits decreased and more esters and alkenes were identified. The total relative contents of esters were increased, and the total relative contents of alkenes were decreased.

show abstract

“…In China, the addition of peanut-press pulp liquid to the usual chemical fertiliser had interesting effects on fruit weight and gustatory quality (Liu and Liu, 2012). In Brazil, large quantities of organic compost enhanced soil nutrient contents and pineapple fresh weigh (Weber et al, 2010).…”

mentioning

confidence: 99%

Low-Input Pineapple Crops With High Quality Fruit: Promising Impacts of Locally Integrated and Organic Fertilisation Compared to Chemical Fertilisers

2016

View full text Add to dashboard Cite

SUMMARYFruit and vegetable farming generally involves high levels of chemical inputs despite the fact that consumers are increasingly concerned about the sanitary and organoleptic aspects of fruit quality. Pineapple is largely subject to these issues since it is dominated by conventional monocropping with high levels of agrochemical inputs due to nitrogen (N) and potassium (K) fertilisation, weed management, crop protection and flowering induction. However, low-input pineapple cropping systems are both rare and little documented. Our study aimed at replacing all or part of the chemical fertilisers used with local organic fertilisers. It was conducted on the cultivar 'Queen Victoria', without pesticides or herbicides, in Reunion Island. We compared the impacts of three fertilisation treatments on pineapple growth and yield, fruit quality traits, symptoms of two major fungal diseases in fruit and production costs and labour times: (i) conventional: NPK fertiliser at recommended doses (265.5 kg ha −1 N-10.53 kg ha −1 P-445.71 kg ha −1 K); (ii) integrated: Mucuna pruriens green manure (240.03 kg ha −1 N, 18.62 kg ha −1 P, 136.11 kg ha −1 K) incorporated into the soil and a half-dose of NPK fertiliser and (iii) organic: M. pruriens green manure incorporated into the soil and foliar applications of sugarcane vinasse from a local distillery, rich in K (14.44 g L −1 ). Our results showed that NPK fertilisation could be replaced by organic fertilisers as well as by integrated fertilisation. 'D'-leaf analysis showed that vinasse supplies a largely sufficient K level for growing pineapples. With organic fertilisation, pineapple growth was slower, 199 days after planting vs. 149 days for integrated or conventional fertilisations, and fruit yield was lower, 47.25 t ha −1 vs. 52.51 and 61.24 t ha −1 , probably because M. pruriens green manure provided an early increase in soil mineral N, whereas N requirements are much higher four months after planting. However, the fruit weight (709.94 ± 123.53 g) was still within the size range required for the export market (600-900 g). Interestingly, organic fertilisation significantly reduced Leathery Pocket disease and produced the best quality fruit with the highest total soluble solids contents (TSS) and the lowest titratable acidity (TTA). Fruit quality was also significantly improved with integrated fertilisation, with fruit weight similar to that of conventional fertilisation. To conclude, these findings have implications for the sustainability of pineapple production and could lead to low-input innovative cropping systems that reduce production costs and develop local organic inputs.

show abstract

Influences of organic manure addition on the maturity and quality of pineapple fruits ripened in winter

Cited by 17 publications

References 15 publications

Variability and nutritive compounds of guava (Psidium guajava L.)

Variability and nutritive compounds of guava (Psidium guajava L.)

Effects of Elevated Temperature Postharvest on Color Aspect, Physiochemical Characteristics, and Aroma Components of Pineapple Fruits

Low-Input Pineapple Crops With High Quality Fruit: Promising Impacts of Locally Integrated and Organic Fertilisation Compared to Chemical Fertilisers

Contact Info

Product

Resources

About