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Physicochemical characterization of a new pineapple hybrid (FLHORAN41 Cv.)

Brat P., Nguyen Thi Hoang L., Soler A., Reynes M., Brillouet J.M.. 2004. Journal of Agricultural and Food Chemistry, 52 (20) : p. 6170-6177.

DOI: 10.1021/jf0492621

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.

Mots-clés : ananas comosus; hybride; variété; maturité; caroténoïde; anthocyane; composé volatil; polyholoside; paroi cellulaire; propriété physicochimique; maturation; ananas (fruits); composé de la flaveur; anthocyanine

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