Commenced in January 2007
Frequency: Monthly
Edition: International
Paper Count: 5

pineapple Related Publications

5 Effects of Temperature and Enzyme Concentration on Quality of Pineapple and Pawpaw Blended Juice

Authors: Nneka N. Uchegbu, Ndidi F. Amulu, Patrick E. Amulu, Calistus N. Ude

Abstract:

The effects of temperature and enzyme concentration on the quality of mixed pineapple and pawpaw blended fruits juice were studied. Extracts of the two fruit juices were separately treated at 70  for 15 min each so as to inactivate micro-organisms. They were analyzed and blended in different proportions of 70% pawpaw and 30% pineapple, 60% pawpaw and 40% pineapple, 50% pineapple and 50% pawpaw, 40% pawpaw and 60% pineapple. The characterization of the fresh pawpaw and pineapple juice before blending showed that the juices have good quality. The high water content of the product may have affected the viscosity, vitamin C content and total soluble solid of the blended juice to be low. The effects of the process parameters on the quality showed that better quality of the blended juice can be obtained within the optimum temperature range of (50-70 °C) and enzyme concentration range (0.12-0.18 w/v). The ratio of mix 60% pineapple juice: 40% pawpaw juice has better quality. This showed that pawpaw and pineapple juices can blend effectively to produce a quality juice.

Keywords: viscosity, vitamin C, pineapple, clarification, pawpaw

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4 In vitro Environmental Factors Controlling Root Morphological Traits of Pineapple (Ananas comosus L. Merr)

Authors: R. M. Taha, S. Mohajer, M. Adel

Abstract:

Developing our knowledge of when pineapple roots grow can lead to improved water, fertilizer applications, and more precise culture management. This paper presents current understanding of morphological traits in pineapple roots, highlighting studies using incubation periods and various solid MS media treated with different sucrose concentrations and pH, which directly assess in vitro environmental factors. Rooting parameters had different optimal sucrose concentrations and incubation periods. All shoots failed to root in medium supplemented with sucrose at 5 g/L and no roots formed within the first 45 days in medium enriched with sucrose at 10 g/L. After 75 days, all shoots rooted in medium enriched with 10 and 20 g/L sucrose. Moreover, MS medium supplied with 20 g/L sucrose resulted in the longest and the highest number of roots with 27.3 mm and 4.7, respectively. Root function, such as capacity for P and N uptake, declined rapidly with root length. As a result, the longer the incubation period, the better the rooting responses would be.

Keywords: Tissue Culture, Environmental Factors, pineapple, in vitro rooting

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3 Pineapple Maturity Recognition Using RGB Extraction

Authors: J. I. Asnor, S. Rosnah, Z. W. H. Wan, H. A. B. Badrul

Abstract:

Pineapples can be classified using an index with seven levels of maturity based on the green and yellow color of the skin. As the pineapple ripens, the skin will change from pale green to a golden or yellowish color. The issues that occur in agriculture nowadays are to do with farmers being unable to distinguish between the indexes of pineapple maturity correctly and effectively. There are several reasons for why farmers cannot properly follow the guideline provide by Federal Agriculture Marketing Authority (FAMA) and one of reason is that due to manual inspection done by experts, there are no specific and universal guidelines to be adopted by farmers due to the different points of view of the experts when sorting the pineapples based on their knowledge and experience. Therefore, an automatic system will help farmers to identify pineapple maturity effectively and will become a universal indicator to farmers.

Keywords: Image Processing, Artificial Neural Network, pineapple, Index of Maturity

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2 Principal Component Regression in Noninvasive Pineapple Soluble Solids Content Assessment Based On Shortwave Near Infrared Spectrum

Authors: K. S. Chia, H. Abdul Rahim, R. Abdul Rahim

Abstract:

The Principal component regression (PCR) is a combination of principal component analysis (PCA) and multiple linear regression (MLR). The objective of this paper is to revise the use of PCR in shortwave near infrared (SWNIR) (750-1000nm) spectral analysis. The idea of PCR was explained mathematically and implemented in the non-destructive assessment of the soluble solid content (SSC) of pineapple based on SWNIR spectral data. PCR achieved satisfactory results in this application with root mean squared error of calibration (RMSEC) of 0.7611 Brix°, coefficient of determination (R2) of 0.5865 and root mean squared error of crossvalidation (RMSECV) of 0.8323 Brix° with principal components (PCs) of 14.

Keywords: pineapple, principal component regression, Shortwave near infrared, Non-invasive measurement; Soluble solids content

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1 Entrepreneurial Characteristics and Attitude of Pineapple Growers

Authors: Kaushal Kumar Jha

Abstract:

Nagaland, the 16th state of India in order of statehood, is situated between 25° 6' and 27° 4' latitude north and between 93º 20' E and 95º 15' E longitude of equator in the North Eastern part of the India. Endowed with varied topography, soil and agro climatic conditions it is known for its potentiality to grow all most all kinds of horticultural crops. Pineapple being grown since long organically by default is one of the most promising crops of the state with emphasis being laid for commercialization by the government of Nagaland. In light of commercialization, globalization and scope of setting small-scale industries, a research study was undertaken to examine the socio-economic and personal characteristics, entrepreneurial characteristics and attitude of the pineapple growers towards improved package of practices of pineapple cultivation. The study was conducted in Medziphema block of Dimapur district of the Nagaland state of India following ex post facto research design. Ninety pineapple growers were selected from four different villages of Medziphema block based on proportionate random selection procedure. Findings of the study revealed that majority of the respondents had medium level of entrepreneurial characteristics in terms of knowledge level, risk orientation, self confidence, management orientation, farm decision making ability and leadership ability and most of them had favourable attitude towards improved package of practices of pineapple cultivation. The variables age, education, farm size, risk orientation, management orientation and sources of information utilized were found important to influence the attitude of the respondents. The study revealed that favourable attitude and entrepreneurial characteristics of the pineapple cultivators might be harnessed for increased production of pineapple in the state thereby bringing socio economic upliftment of the marginal and small-scale farmers.

Keywords: attitude, pineapple, Entrepreneurial characteristics, Socio economic upliftment

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