Physicochemical Properties of the Josapine Variety of Pineapple Fruit
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Rosnah Shamsudin
Several parameters related to the physicochemical properties of Josapine pineapple juice, such as moisture content, total soluble solids (TSS), pH, color, water activity, freezing point, sugar content and acidity, were evaluated over a week of ambient storage at 25oC and 52% RH. The results indicated that Josapine pineapples take about 11 days to progress from maturity stage 1 to stage 7. The moisture content of fruit increased from 93.5% wb to 95.1% wb over the 11 days period. Analysis on the color of the juice showed the color space coordinate parameter b varies between 9.11 to 15.8, parameter a increased from –3.33 to –3.68 and the 'L' value decreased from 39.46 to 38.7 at the initial ripening stage but increased to 40.9 in the later stages. The TSS increased at the early ripening stage but decreased toward the end of ripening period. Freezing point, water activity and pH of juice range were –2.77 to – 2.90 oC, 0.988 to 0.997 and 3.81 to 4.10 respectively. The total sugar and acidity in juice range were 12.5 to 17% and 0.69 to 0.90% respectively. The TSS/acid ratio of juice range was 12.32 to 18.60. The data presented in this work demonstrate the relationship between physicochemical properties of Josapine pineapples and the ripening process.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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- Effect of Moisture Content on the Physical Properties of Fibered Flaxseed
- Sweet Bread Produced by the Lactic Acid Bacteria L. brevis and the Yeast S. cerevisiae
- Application of Desiccant Technology for Concentrating Liquid Foods - Experimental Investigation
- Adsorption Characteristics of Anthocyanins from Purple-fleshed Potato (Solanum tuberosum Jasim) Extract on Macroporous Resins
- A Non-Contact Computer Vision Based Analysis of Color in Foods
- Dynamic Effect in High Pressure Microbe Inactivation
- Study of the Influence of Product and Process Variables in the Salting and Post-salting Stages of PSE Thawed Hams
- Drying Behaviour and Energy Requirement for Dehydration of White Onion Slices
- Moisture Sorption Isotherms of Osmotically Dehydrated Sweet Pepper
- Sensitivity Analysis of a CFD Modelling System for Airflow and Heat Transfer of Fresh Food Packaging: Inlet Air Flow Velocity and Inside-Package Configurations
- Strength and Elastic Properties of Cassava Tuber
- Optimization of Carotenoid Production by Aspergillus Carbonarius in Submerged Fermentation Using a Response Surface Methodology
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- The Changes in the Lipid Composition of Mung Bean Seeds as Affected by Processing Methods
- Sorption Isotherms of Granny Smith Apples Hot-Air Dried and Texturized by "Controlled Sudden Decompression to the Vacuum"
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