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

Abstract

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¨D¨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.

Dynamics of nutrients, sensory quality and microbial communities and their interactions during co-fermentation of pineapple by-products and whey protein

“…The total sugar content was calculated using the glucose standard curve. The determination of reducing sugars was slightly modified according to the method of Gómez Herrera et al (2020) . A sample of 1 mL was taken in a 25 mL stoppered cuvette, and 1 mL distilled water with 2 mL 3,5-dinitrosalicylic acid solution was added, heated in a boiling water bath for 5 min.…”

“…Fruits are a crucial source of nutrients for human survival and serve as a fundamental raw material for the food industry’s growth and development. Because of the large scale and concentration of the fruit industry, the quantity of fruit is increased rapidly, leading to an increase in the amount of fruit by-products ( Herrera et al, 2020 ). Pineapples ( Ananas comosus L.) are rich in nutrients such as organic acids, amino acids, vitamins and minerals, and they have a sweet and fragrant flavor.…”

“…During pineapple processing, numerous processing by-products are generated due to outdated processing techniques and a limited portfolio. These by-products account for roughly 50 % of the total pineapple and have a similar nutritional composition as pineapple pulp ( Herrera et al, 2020 ). To prevent negative environmental impacts, these by-products are commonly utilized for energy production or disposed of as waste in landfills.…”

Impact of the Combination of Chemical and Organic Fertilization on the Growth and Yield of Pineapple under Two Shade Net Conditions

“…Malic acid determination was carried out according to the methodology of Gómez-Herrera et al [30] at 210 dap. At dusk (6 pm), three leaf D samples from each treatment were collected, and the cellular content was extracted by grinding 3 g with 20 mL of distilled water in a mortar.…”