Some Characteristics of the Chemical Composition and General Quality of the Red Spanish and PR 1-67 Pineapple Varieties

Abstract

A shelf life study on canned pineapple juices from both cultivars was conducted over an 11-month period. Evaluations were performed monthly. The results indicated no significant differences in chemical characteristics, with the exception of the percentage of total acids, which was about 0.17% higher in PR 1-67. The overall acceptability of the PR 1-67 fresh fruit was ranked significantly higher than that of the Red Spanish variety. The bromelain activity ranged from 3,522 to 685 in milk clotting units/g (M.C.U./g) in the PR 1-67 green and ripe fruits, respectively, and from 2,203 to 805 M.C.U./g in the Red Spanish green and ripe fruits, respectively. These values compare with those reported for Smooth Cayenne, which range from 2,500 to 800 M.C.U./g. The sensory evaluation of canned juices from both varieties showed significant difference at the 5% level for the straight juice from variety PR 1-67, which was ranked inferior. However, when blends of different proportions of this juice with Red Spanish juice were tested, there was a significant increase in the acceptance of these products throughout the entire shelf-life period.