Mineral Fertilization Influences the Acceptability of Fresh Pulp and Juice Made from Sugarloaf Pineapple

• 作者: Brice Sinsin Codjo Emile Agbangba Edmond Sacla A?de Elvire Line Sossa Gbènoukpo Pierre Tovihoudji Rodrigue Idohou Saba? Kate
• 来源期刊: 农业科学(英文)
• 学科: 化学
• 关键词: Ananas comosus Fertilizer Fruit INTENSIFICATION JUICE SENSORY
• 年，卷（期）: nykxyw_2020,（3）
• 页码范围: 342-353
• 页数: 12页
• 分类号: O62

摘要

Fertilization practices can influence the quality of pineapple fruit and consequently its acceptability by consumers who are increasingly oriented towards high quality agri-food products. This study aimed at evaluating the influence of N, P and K on some physico-chemical and organoleptic characteristics of pineapple (Ananas comosus L. Merr) for fresh consumption and juice processing. A complete NPK factorial design was installed in the south Benin. The treatments NPK in g plant-1 were randomized into four blocks: T1;T2;T3;T4;T5;T6;T7;T8;T9. Brix juice was determined using a refractometer and pH with a pH meter. An evaluation of sensory characteristics such as sweetness, acid taste and aroma of fresh pineapple pulp and processed juice was made by a panel of tasters selected and trained. A principal components analysis, followed by a numerical classification was performed on fruits’ sensory and physicochemical characteristics. Results showed that juice pH was significantly influenced by the phosphorus and potassium. Potassium influenced significantly juice yield. Some physico-chemical characteristics and sensory attributes were correlated between them and groups of treatments are formed for both the juice and the fresh fruit.