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

作　　者：Sabai Kate Elvire Line Sossa Codjo Emile Agbangba Rodrigue Idohou Edmond Sacla Aide Gbènoukpo Pierre Tovihoudji Brice Sinsin 

机构地区：[1]Institut National des Recherches Agricoles du Benin,Cotonou,Benin [2]Laboratoire des Sciences du Sol,Département de Production Végétale,Universitéd’Abomey-Calavi,Cotonou,Benin [3]Laboratoire de Biomathématiques et d’Estimations Forestières,Universitéd’Abomey-Calavi,Cotonou,Bénin [4]Laboratoire de Recherche en Biologie Appliquée,Ecole Polytechnique d’Abomey-Calavi,Universitéd’Abomey-Calavi,Cotonou Benin [5]Ecole de Gestion et de Production Végétale et Semencière,Université Nationale d’Agriculture,Ketou,Benin [6]Laboratory of Hydraulics and Environmental Modeling(HydroModE-Lab),Facultéd’Agronomie,Universitéde Parakou,Parakou,Benin [7]Laboratoire d’Ecologie Appliquée,Universitéd’Abomey-Calavi,Cotonou,Bénin

出　　处：《Agricultural Sciences》2020年第3期342-353,共12页农业科学（英文）

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.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.

关 键 词：Ananas comosus FERTILIZER Fruit INTENSIFICATION JUICE Sensory 

分 类 号：O62[理学—有机化学]