Chemical Composition Change in Pineapple during Ripening: the Optimum Stage for Drying

Abstract

In order to determine the optimum stage to carry out drying experiments of pineapple, its composition change was studied during the ripening. Since degradation of important nutrient such as Vitamin C (L-ascorbic acid) and loss of volatile compounds can occur during drying, they were determined at different ripening stages. As the ripening stage of fruits is characterized by its soluble solids and titrable acidity, they were also measured. After harvested, the fruits were stored and the ambient conditions were registered until the 20th day after harvest. The results showed the influence of the ripening stage in the pineapple composition. Due to biochemical reactions that occur during this period, the composition changed in quantity. The riper the fruits, the higher the number of volatile compounds and their amount. The variation of L-ascorbic acid content did not show a clear trend as the one observed for the volatiles compounds.