Quality of Pineapple Fruit and Processed Juice from Different Growing Season in Okinawa

Abstract

The chemical properties of fresh pineapple and pineapple juice produced by the current processing method were investigated in relation to growing season in Okinawa-prefecture. Summer fruit and juice had higher soluble solid and lower acidity than winter fruit and juice. Acidity and ascorbic acid and ash contents were higher in winter fruit than in the other season's fruits. Nitrate-nitrogen content in the end portions (apex and peduncle) was 17 times higher than that in the fruit flesh. The peduncle part of fruit contained higher soluble solid content than the other portions. The juice yield was 45% as single strength pineapple juice. It was found that the juice from peeled fruit was superior to that from whole fruit as far as chemical properties and sensory evaluations were concerned.