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CHEMICAL COMPOSITIONS AND THERMAL PROPERTIES OF THE JOSAPINE VARIETY OF PINEAPPLE FRUIT ( ANANAS COMOSUS L.) IN DIFFERENT STORAGE SYSTEMS
Author(s) -
SHAMSUDIN ROSNAH,
DAUD WAN RAMLI WAN,
TAKRIFF MOHD SOBRI,
HASSAN OSMAN
Publication year - 2011
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2009.00510.x
Subject(s) - ananas , ripening , sugar , chemistry , food science , flesh , horticulture , botany , biology
The effect of the storage system on the chemical composition and thermal properties of pineapple fruit ( Ananas comosus L.) of cv. Josapine was investigated. The fruits were stored in a refrigerator, 10 ± 1C, 35% H 2 O, and a humidity chamber, 10 ± 1C, 75% H 2 O. The properties of the fruit juice were examined every 4 days for changes in proximate analysis, total soluble solids, color, freezing point, water activity, pH, sugar contents, thermal conductivity and density. The statistical analysis indicates that total soluble solids is indicative of the ripening of the pineapple fruit.PRACTICAL APPLICATIONS The paper describes the database of selected chemical compositions and thermal properties of Josapine variety of pineapple fruit ( Ananas comosus L.). Knowledge of these properties should constitute important and essential engineering data in the processing of pineapple, analysis of the behavior of the product in handling of the material, design of machines, control system, and in evaluating and retaining the quality of the final product. These basic information should be important to engineers, food scientist and processors, plant and animal breeders, and other scientists who may exploit these properties and find new uses. This study also investigates the compositional changes during pineapple fruit ripening and to provide information regarding these biochemical changes, to assist in development for controlling pineapple fruit ripening and loss of flesh firmness during storage.