Physicochemical Characterization of a New Pineapple Hybrid (FLHORAN41 Cv.)

The physicochemical characteristics (pH, total and soluble solids, and titratable acidity), sugars, organic acids, carotenoids, anthocyanins, volatile compounds, and cell wall polysaccharides of a new pineapple hybrid (FLHORAN41 cultivar) were measured throughout maturation and compared with the Smo...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2004-10, Vol.52 (20), p.6170-6177
Main Authors: Brat, Pierre, Hoang, Lan Nguyen Thi, Soler, Alain, Reynes, Max, Brillouet, Jean-Marc
Format: Article
Language:English
Subjects:
Ananas - chemistry
Ananas - genetics
Anthocyanins - analysis
Biological and medical sciences
Carotenoids - analysis
Chemical Phenomena
Chemistry, Physical
Color
Food industries
Fruit - chemistry
Fruit - growth & development
Fruit and vegetable industries
fruit composition
fruit quality
Fundamental and applied biological sciences. Psychology
Gas Chromatography-Mass Spectrometry
Hybridization, Genetic
hybrids
Odorants - analysis
odors
pineapples
polysaccharides
ripening
soluble solids
titratable acidity
volatile organic compounds
Volatilization
Xanthophylls - analysis
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Summary:The physicochemical characteristics (pH, total and soluble solids, and titratable acidity), sugars, organic acids, carotenoids, anthocyanins, volatile compounds, and cell wall polysaccharides of a new pineapple hybrid (FLHORAN41 cultivar) were measured throughout maturation and compared with the Smooth Cayenne cv. At full maturity, the FLHORAN41 cv. has a higher titratable acidity and soluble solids content than the Smooth Cayenne cv. The golden yellow flesh and red−orange to scarlet shell of ripe FLHORAN41 cv. fruits are due to carotenoid and anthocyanin levels that are, respectively, 2.5 and 1.5 times higher than those of the flesh and shell of the ripe Smooth Cayenne cv., respectively. During maturation of the FLHORAN41 cv., there was an increase in all classes of aroma compounds (mainly terpene hydrocarbons and esters), although their relative proportions were similar in both cultivars at full maturity. Cell wall polysaccharides undergo little change during maturation. Keywords: Ananas comosus; pineapple; hybrid; FLHORAN41; Smooth Cayenne; maturity stage; carotenoids; anthocyanins; volatile compounds; cell wall polysaccharides
ISSN:0021-8561
1520-5118
DOI:10.1021/jf0492621