Skip to main content
SpringerLink
Log in

Mechanical and chemical properties of Gold cultivar pineapple flesh (Ananas comosus)

  • Original Paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstract

Pineapple flesh cut from three cross sections along the central axis were used to determine mechanical response to compression, penetration, shear and extrusion forces, color and related enzymes activity, antioxidant properties and other quality attributes and how they vary along the central axis of the fruit to determine the key factors to define Gold cultivar pineapple quality requirements for fresh-cut processing. Hardness, fracturability and associated work did not significantly vary among fruit pieces from different sections of the fruit, except for shear hardness (from 6.5 ± 1.2 to 10.0 ± 3.5 N) and related work (from 19 ± 6 to 41 ± 24 N mm). Color parameters, L*and b*, increased from the bottom to the upper third, while a* and POD activity (6.70 ± 0.15 to 6.02 ± 0.11/min/mL) significantly decreased while PPO activity was not detected. Vitamin C and total phenol content to acidity ratio were lower in the upper third of the fruit (305 ± 40 mg/100 gfw and 40.3 ± 1.0 mg gallic acid/100 gfw, respectively), contrary to titratable acidity (0.45 ± 0.05 to 0.70 ± 0.05 g/100 gfw) and water content (81.2 ± 0.8 to 85.7 ± 1.4%). POD activity, water content, total phenolic compounds and the ratio soluble solids to acidity were the four parameters which allowed better discrimination between Gold cultivar pineapple flesh cut from the three cross sections along the central axis of the fruit and showed the highest correlation coefficients between each pair of parameters.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1

Similar content being viewed by others

References

  1. Paull RE, Chen CC (2003) Postharvest physiology, handling and storage of pineapple. In: Bartholomew DP, Paull RE, Rohrbach KG (eds) The pineapple: botany, production and uses. CABI Publishing, New York, pp 253–279

    Chapter  Google Scholar 

  2. Brat P, Thi-Hoang LN, Soler A, Reynes M, Brillouet JM (2004) Physicochemical Characterization of a New Pineapple Hybrid (FLHORAN41 Cv.). J Agric Food Chem 52:6170–6177

    Article  CAS  Google Scholar 

  3. Py C, Lacoeuilhe JJ, Goodfellow D, Teisson C, Goodfellow J (1987) The pineapple: cultivation and uses. Editions Quae, 568 p

  4. Bartolomé AP, Rupérez P, Fúster C (1995) Pineapple fruit—morphological characteristics, chemical composition and sensory analysis of Red Spanish and Smooth Cayenne cultivars. Food Chem 53:75–79

    Article  Google Scholar 

  5. Takahashi T, Hayakawa F, Kumagai M, Akiyama Y, Kohyama K (2009) Relations among mechanical properties, human bite parameters, and ease of chewing of solid foods with various textures. J Food Eng. doi:10.1016/j.foodeng.2009.05.023

  6. Dan H, Kohyama K (2007) Characterization of cucumber cultivars by mechanical stress distribution during the compression process. Review. Jpn Agric Res Q 41(2):115–121

    Google Scholar 

  7. Peleg M (2006) A view on fundamental issues in texture evaluation and texturization. Food Hydrocoll 20:405–414

    Article  CAS  Google Scholar 

  8. Eduardo MP, Benedetti BC, Ferraz ACO (2008) Firmness indexes evaluation for fresh-cut sliced pineapple treated with calcium salts solutions. Engenharia Agrícola 28(1):154–163

    Article  Google Scholar 

  9. González-Aguilar GA, Ruiz-Cruz S, Cruz-Valenzuela R, Rodríguez-Félix A, Wang CY (2005) Physiological and quality changes of fresh-cut pineapple treated with antibrowning agents. Lebensm Wiss Technol 37:369–376

    Article  Google Scholar 

  10. Hernández Y, Lobo MG, González M (2006) Determination of vitamin C in tropical fruits: a comparative evaluation of methods. Food Chem 96:654–664

    Article  Google Scholar 

  11. Montero-Calderón M, Rojas-Graü MA, Martín-Belloso O (2008) Effect of packaging conditions on quality and shelf-life of fresh-cut pineapple (Ananas comosus). Postharvest Biol Technol 50(2–3):182–189

    Article  Google Scholar 

  12. Rojas-Graü MA, Soliva-Fortuny R, Martín-Belloso O (2008) Effect of natural antibrowning agents on color and related enzymes in fresh-cut Fuji apples as an alternative to the use of ascorbic acid. J Food Sci 73:267–272

    Article  Google Scholar 

  13. Odriozola-Serrano I, Soliva-Fortuny R, Martín-Belloso O (2008) Effect of minimal processing on bioactive compounds and color attributes of fresh-cut tomatoes. LWT-Food Sci Technol 41(2):217–226

    Article  CAS  Google Scholar 

  14. Singleton VL, Orthofer RM, Lamuela-Raventos RM (1999) Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciacalteu reagent. Methods Enzymol 200:152–178

    Article  Google Scholar 

  15. Santesso-Bonas D, Bosco-Chitarra A, Torres-Prado E, Teixeira-Junior D (2003) Storage of pineapple minimally processed. Rev Bras Frutic 25:2

    Google Scholar 

  16. Santos JCB, de Barros EV, Vilas-Boas B, Torres-Prado ME, Marques-Pinheiro AC (2005) Evaluation of quality in fresh-cut ‘Perola’ pineapple stored under modified atmosphere. Ciên Agrotecnol, Lavras 29(2):353–361

    Google Scholar 

  17. Sarzi B, Durigan JF (2002) Physical and chemical study of minimally processed products of ‘perola’ pineapple. Rev Bras Frutic 24:333–337

    Google Scholar 

  18. Shamsudin R, WanDaud WR, Takriff MS, Hassan O (2007) Physicochemical properties of the Josapine variety of pineapple fruit. Int J Food Eng 3(5):9. http://www.bepress.com/ijfe/vol3/iss5/art9

    Google Scholar 

  19. Torres-Prado ME, Bosco-Chitarra A, Santesso-Bonas D, Marques-Pinheiro AC, Mansur-Mattos L (2003) Storage of fresh-cut pineapple ‘Smooth cayenne’ in refrigeration and modified atmosphere. Rev Bras Frutic 25(1):67–70

    Google Scholar 

  20. Harker FR, Stec MGH, Hallett IC, Bennett CL (1997) Texture of parenchymatous plant tissue: a comparison between tensile and other instrumental and sensory measurements of tissue strength and juiciness. Postharvest Biol Technol 11:63–72

    Article  Google Scholar 

  21. Hajare SN, Dhokane VS, Shashidhar R, Saroj S, Sharma A, Bandekar JR (2006) Radiation Processing of Minimally Processed Pineapple (Ananas comosus Merr.): effect on nutritional and sensory quality. J Food Sci 71(6):S501–S505

    Article  CAS  Google Scholar 

  22. Gil MI, Aguayo E, Kader AA (2006) Quality changes and nutrient retention in fresh-cut versus whole fruits during storage. J Agric Food Chem 54:4284–4296

    Article  CAS  Google Scholar 

  23. Chonhenchob V, Chantarasomboon Y, Singh SP (2007) Quality changes of treated fresh-cut tropical fruits in rigid modified atmosphere packaging containers. Packag Technol Sci 20:27–37

    Article  CAS  Google Scholar 

  24. López-Malo A, Palou E (2008) Storage stability of pineapple slices preserved by combined methods. Int J Food Sci Technol 43:289–295

    Google Scholar 

  25. Kingsly ARP, Balasubramaniam VM, Ratogi NK (2009) Effect of high-pressure processing on texture and drying behavior of pineapple. J Food Process Eng 32:369–381

    Article  Google Scholar 

  26. Marrero A, Kader AA (2006) Optimal temperature and modified atmosphere for keeping quality of fresh-cut pineapples. Postharvest Biol Technol 39:163–168

    Article  CAS  Google Scholar 

  27. Zhou Y, Dahler JM, Underhill SJR, Wills RBH (2003) Enzymes associated with blackheart development in pineapple fruit. Food Chem 80:565–572

    Article  CAS  Google Scholar 

  28. Avallone S, Guiraud JP, Brillouet JM, Teisson C (2003) Enzymatic browning and biochemical alterations in black spots of pineapple (Ananas comosus (L) Merr.). Curr Microbiol 47:113–118

    Article  CAS  Google Scholar 

  29. Lamikanra O (2002) Enzymatic effects on flavor and texture of fresh-cut fruits and vegetables. In: Lamikanra O (ed) Fresh-cut fruits and vegetables. Science, technology and market. CRC Press, Boca Raton

    Google Scholar 

  30. Dahler JM, Underhill SJ, Zhou Y, Giles JE (2002) Biochemical changes associated with chilling in pineapple fruit. Acta Hortic (ISHS) 575:603–610

    CAS  Google Scholar 

  31. Chitarra AB, da Silva JM (1999) Effect of modified atmosphere on internal browning of smooth cayenne pineapples. In: Michalczuk L (ed) Proceedings of the international symposium on effect of pre- and post harvest factors on storage of fruit, Acta Horticulturae (ISHS), vol 485, pp 85–90

  32. Miller EV, Schaal EE (1951) Individual variation of the fruits of the pineapple (Ananas comosus L. Merr.) in regard to certain constituents of the juice. J Food Sci 16(1–6):252–257

    Article  CAS  Google Scholar 

  33. Ramsaroop RES, Saulo AA (2007) Comparative consumer and physicochemical analysis of Del Monte Hawaii Gold and Smooth Cayenne pineapple cultivars. J Food Qual 30:135–159

    Article  CAS  Google Scholar 

  34. Oms-Oliu G, Odriozola-Serrano I, Soliva-Fortuny R, Martín-Belloso O (2008) The role of peroxidase on antioxidant potential of fresh-cut “Piel de Sapo” melón packaged under different modified atmospheres. Food Chem 106:1085–1092

    Article  CAS  Google Scholar 

  35. Gomes Soares A, Trugo LC, Botrel N, da Silva Souza LF (2005) Reduction of internal browning of pineapple fruit (Ananas comusus L.) by pre-harvest soil application of potassium. Postharvest Biol Technol 35:201–207

    Article  Google Scholar 

  36. Leong LP, Shui G (2002) An investigation of antioxidant capacity of fruits in Singapore markets. Food Chem 76:69–75

    Article  CAS  Google Scholar 

Download references

Acknowledgments

This work was supported by the University of Lleida, Spain and the University of Costa Rica who awarded a Jade Plus grant and an international doctoral grant, respectively, to author Montero-Calderón.

Author information

Authors and Affiliations

  1. Postharvest Technology Laboratory, Center for Agronomic Research, University of Costa Rica, San José, Costa Rica

    Marta Montero-Calderón

  2. Department of Food Technology, UTPV-CeRTAs, University of Lleida, Av. Alcalde Rovira Roure, 191, 25198, Lleida, Spain

    María Alejandra Rojas-Graü & Olga Martín-Belloso

Authors
  1. Marta Montero-Calderón
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. María Alejandra Rojas-Graü
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Olga Martín-Belloso
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Olga Martín-Belloso.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Montero-Calderón, M., Rojas-Graü, M.A. & Martín-Belloso, O. Mechanical and chemical properties of Gold cultivar pineapple flesh (Ananas comosus). Eur Food Res Technol 230, 675–686 (2010). https://doi.org/10.1007/s00217-009-1207-9

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-009-1207-9

Keywords

Search

Navigation