Publications Scientifiques

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

Date de soumission: 11-02-2021
Année de Publication: 2020
Entité/Laboratoire
Document type : Article
Discipline(s) :
Titre Mineral Fertilization Influences the Acceptability of Fresh Pulp and Juice Made from Sugarloaf Pineapple
Auteurs Kate Sabaï [1], Sossa Elvire Line [2], AGBANGBA Codjo Emile [3], Idohou Rodrigue [4], Aïde Edmond Sacla [5], Tovihoudji Gbènoukpo Pierre [6], SINSIN Brice [0],
Journal: Agricultural Sciences
Catégorie Journal: Internationale
Impact factor: 0
Volume Journal: 11
DOI: 10.4236/as.2020.113020
Resume 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.
Mots clés Ananas comosus , Fertilizer, Fruit, Intensification, Juice, Sensory
Pages 342 - 353
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