Physicochemical properties of the Josapine variety of pineapple fruit

Rosnah Shamsudin, Wan Ramli Wan Daud, Mohd Sobri Takriff, Osman Hassan

Research output: Contribution to journalArticle

17 Citations (Scopus)

Abstract

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.

Original languageEnglish
Article number9
JournalInternational Journal of Food Engineering
Volume3
Issue number5
Publication statusPublished - 2007

Fingerprint

Ananas
pineapples
Fruits
juices
Fruit
physicochemical properties
ripening
Color
total soluble solids
Acidity
Freezing
Sugars
fruits
freezing point
Moisture
water activity
color
acidity
Water
pineapple juice

Keywords

  • Acidity
  • Color
  • Freezing point
  • Josapine
  • Maturity index
  • Pineapple
  • Sugar
  • Water activity

ASJC Scopus subject areas

  • Engineering (miscellaneous)
  • Food Science
  • Biotechnology

Cite this

Physicochemical properties of the Josapine variety of pineapple fruit. / Shamsudin, Rosnah; Wan Daud, Wan Ramli; Takriff, Mohd Sobri; Hassan, Osman.

In: International Journal of Food Engineering, Vol. 3, No. 5, 9, 2007.

Research output: Contribution to journalArticle

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