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Effect of Minimal Processing on Physicochemical Properties of Pineapple Variety Mauritius (Ananas cosmosus)


Affiliations
1 Department of Home Science, St. Teresa’s College, Ernakulam – 682035, Kerala, India
 

Pineapple is considered as one of the most wanted fruit crop grown in the tropical and subtropical areas. Many varieties of pineapple are cultivated in the world. Mauritius variety is one of the important fruit crops of pineapple. The Vazhakulam area in Ernakulam district of Kerala state has more concentrated in pineapple cultivation. The present study aimed to determine the physical properties of Vazhakkulam pineapple (Mauritius grade) before and after minimal processing. The present study revealed that the fresh pineapple comprises of TSS (12.20 Brix), acidity (0.64%), firmness (12 Kg/cm2 ), sweetness index (19.06), ascorbic acid (48.48 mg), reducing sugar (4.014%), total sugar (26.26%), non-reducing sugar (21.13%) and the fresh fruit was acidic. The total weight of fruit was 702 g and the percentage recovery of edible fruit was 62.5%. Physio-chemical properties of the fruit were changed based on the minimal processing method used. 


Keywords

Mauritius Variety, Minimal Processing, Physio-chemical Properties, Pineapple
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  • Effect of Minimal Processing on Physicochemical Properties of Pineapple Variety Mauritius (Ananas cosmosus)

Abstract Views: 380  |  PDF Views: 173

Authors

Betty Rani Isaac
Department of Home Science, St. Teresa’s College, Ernakulam – 682035, Kerala, India
P. G. Mary Sneha
Department of Home Science, St. Teresa’s College, Ernakulam – 682035, Kerala, India

Abstract


Pineapple is considered as one of the most wanted fruit crop grown in the tropical and subtropical areas. Many varieties of pineapple are cultivated in the world. Mauritius variety is one of the important fruit crops of pineapple. The Vazhakulam area in Ernakulam district of Kerala state has more concentrated in pineapple cultivation. The present study aimed to determine the physical properties of Vazhakkulam pineapple (Mauritius grade) before and after minimal processing. The present study revealed that the fresh pineapple comprises of TSS (12.20 Brix), acidity (0.64%), firmness (12 Kg/cm2 ), sweetness index (19.06), ascorbic acid (48.48 mg), reducing sugar (4.014%), total sugar (26.26%), non-reducing sugar (21.13%) and the fresh fruit was acidic. The total weight of fruit was 702 g and the percentage recovery of edible fruit was 62.5%. Physio-chemical properties of the fruit were changed based on the minimal processing method used. 


Keywords


Mauritius Variety, Minimal Processing, Physio-chemical Properties, Pineapple

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DOI: https://doi.org/10.15613/fijrfn%2F2021%2Fv8i1%2F209120