Characterization of the maturation process by changes in pineapple fruit texture
PDF

How to Cite

Vega-Mercado, H., & Beauchamp de Caloni, I. (1989). Characterization of the maturation process by changes in pineapple fruit texture. The Journal of Agriculture of the University of Puerto Rico, 73(3), 265–273. https://doi.org/10.46429/jaupr.v73i3.6464

Abstract

An objective indicator of the ripening level of fruit is the peel texture. A texturometer was used to determine the penetration stress as a function of ripening time in mature-green pineapples (Red Spanish). The ripening was achieved under controlled temperature (65° F) and relative humidity (85%) conditions. Penetration stress as a function of ripening time showed significant differences. These differences were used to classify the ripening stage of the fruit. Meanwhile, pineapples showed a penetration stress profile which coincided with the traditional ripening classification in terms of the peel color and its distribution on the fruit.

https://doi.org/10.46429/jaupr.v73i3.6464
PDF

Downloads

Download data is not yet available.