Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Proximate Composition and Sensory Evaluation Between Artificially Ripened and Naturally Ripened Pineapples (Ananas comosus)

Version 1 : Received: 8 January 2022 / Approved: 10 January 2022 / Online: 10 January 2022 (16:15:22 CET)
(This article belongs to the Research Topic Food Analytical Methods)

How to cite: Robbani, R.B.; Talukder, R.; Zubair, M.A.; KHAN, S. Proximate Composition and Sensory Evaluation Between Artificially Ripened and Naturally Ripened Pineapples (Ananas comosus). Preprints 2022, 2022010129 (doi: 10.20944/preprints202201.0129.v1). Robbani, R.B.; Talukder, R.; Zubair, M.A.; KHAN, S. Proximate Composition and Sensory Evaluation Between Artificially Ripened and Naturally Ripened Pineapples (Ananas comosus). Preprints 2022, 2022010129 (doi: 10.20944/preprints202201.0129.v1).

Abstract

The number of artificially ripened pineapples is outnumbered than the naturally ripened pineapples. However, there is a lack of understanding between artificially ripened and naturally ripened pineapples. Thus the inquiry was anticipated to explore the physicochemical changes and organoleptic acceptability of the naturally ripened and artificially ripened pineapples. Farmers used different chemicals such as calcium carbide, ethylene, besides growth hormones to reduce production loss. Here we evaluated the content of moisture, ash, protein, fat, crude fiber, reducing sugar, total sugar, titratable acidity, sucrose, and vitamin C in both naturally ripened and artificially ripened pineapples. Artificially ripened pineapples showed a significantly lower vitamin C than naturally ripened ones, but arsenic content was nil in both samples. In the case of color and appearance, there was no significant difference between the two samples, but in case of the other organoleptic properties, such as flavor, sweetness, sourness, the natural one was more acceptable. Thus naturally ripened pineapples are more beneficial to consumers than artificially ripened ones.

Keywords

Pineapples; Ripening; Proximate composition; Sensory evaluation

Subject

BIOLOGY, Agricultural Sciences & Agronomy

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