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Effect of maturity stages on physical, chemical quality, antioxidant and internal browning symptom of pineapple (Ananas comosus L. (Merr.) Hauymon, Uttaradit Province).

Name: Í´ÔÈÑ¡´Ôì ¨ÙÁǧÉì

keyword: ÊѺ»ÐôËéÇÂÁØè¹ ¤Ø³ÀÒ¾·Ò§¡ÒÂÀÒ¾ ¤Ø³ÀÒ¾·Ò§à¤ÁÕ ¡ÒõéÒ¹·Ò¹Í¹ØÁÙÅÍÔÊÃÐ

; Pineapple Huaymon, physical qualities, chemical qualities, antioxidant activity

Abstract: ¡ÒÃÈÖ¡ÉҼŢͧÃÐÂФÇÒÁºÃÔºÙóìµÑé§áµè 110–160ÿÇѹ µèͤسÀÒ¾·Ò§¡ÒÂÀÒ¾ ¤Ø³ÀÒ¾·Ò§à¤ÁÕ ÊÒõéҹ͹ØÁÙÅÍÔÊÃÐ áÅСÒ÷´Êͺ»ÃÐÊÒ·ÊÑÁ¼ÑʢͧÊѺ»Ðô¾Ñ¹¸ØìËéÇÂÁØè¹ ¾ºÇèÒ ÊѺ»Ðô¾Ñ¹¸ØìËéÇÂÁØè¹ÁÕÃÙ»·Ã§¼ÅẺ¡ÃÇ·ءÃÐÂФÇÒÁºÃÔºÙÃ³ì ¢¹Ò´¼ÅáÅТ¹Ò´¨Ø¡äÁèÁÕ¤ÇÒÁᵡµèÒ§¡Ñ¹ Êèǹ¹éÓ˹ѡ¼Å ¤ÇÒÁÊÇèÒ§ ¤èÒÊÕá´§ ¤èÒÊÕàËÅ×ͧ¢Í§à»Å×Í¡¼ÅáÅÐà¹×éͼŠáÅлÃÔÁÒ³¢Í§á¢ç§·ÕèÅÐÅÒ¹éÓä´éÁÕ¤èÒà¾ÔèÁ¢Öé¹µÒÁÃÐÂФÇÒÁºÃÔºÙóì Êèǹ¤ÇÒÁª×é¹ã¹¼Å ¤ÇÒÁá¹è¹à¹×éÍ »ÃÔÁÒ³¡Ã´·Õèä·à·Ãµä´é »ÃÔÁÒ³¡Ã´áÍʤÍÃìºÔ¡ áÅлÃÔÁÒ³ÊÒõéÒ¹ÍÍ¡«ÔപѹÁÕ¤èÒŴŧµÒÁÃÐÂФÇÒÁºÃÔºÙóì â´ÂÁÕ¤ÇÒÁᵡµèÒ§¡Ñ¹ÍÂèÒ§ÁÕ¹ÑÂÊӤѭ·Ò§Ê¶ÔµÔ ¡Ò÷´Êͺ»ÃÐÊÒ·ÊÑÁ¼ÑʢͧÊѺ»Ðô¾Ñ¹¸ØìËéÇÂÁØè¹ ¾ºÇèÒ ¤èÒÅѡɳлÃÒ¡¯ÀÒ¹͡ ÊÕà¹×éÍ ÃÊªÒµÔ ¡ÅÔè¹ ¤ÇÒÁá¹è¹à¹×éÍ áÅСÒÃÂÍÁÃѺâ´ÂÃÇÁÁÕ¤èÒÊÙ§ÊØ´¤×ÍÃÐÂÐ 130ÿÇѹ ¡ÒÃÈÖ¡ÉҼŢͧ¡ÒÃà¡Ô´ÍÒ¡ÒÃäÊéÊÕ¹éÓµÒÅÊѺ»Ðô¾Ñ¹¸ØìËéÇÂÁØè¹ã¹ÃÐËÇèÒ§¡ÒÃà¡çºÃÑ¡ÉÒ ¾ºÇèÒ ÁÕ¡ÒÃà¡Ô´ÍÒ¡ÒÃäÊéÊÕ¹éÓµÒŢͧ¼Åà¾ÔèÁ¢Öé¹µÒÁÃÐÂÐàÇÅÒ¡ÒÃà¡çºÃÑ¡ÉÒ â´ÂÊÑÁ¾Ñ¹¸ì¡Ñº¤èÒ¤ÇÒÁÊÇèÒ§¢Í§à»Å×Í¡áÅÐà¹×éͼŷÕèÁÕ¤èÒŴŧ ¤èÒÊÕá´§¢Í§à»Å×Í¡áÅÐà¹×éͼŷÕèà¾ÔèÁ¢Öé¹ ¤èÒÊÕàËÅ×ͧ¢Í§à»Å×Í¡¼ÅÁÕ¤èÒà¾ÔèÁ¢Öé¹ Êèǹ¤èÒÊÕàËÅ×ͧ¢Í§à¹×éͼÅŴŧ »ÃÔÁÒ³¢Í§á¢ç§·ÕèÅÐÅÒÂã¹¹éÓä´é »ÃÔÁÒ³¡Ã´·Õèä·à·Ãµä´é áÅлÃÔÁÒ³¤ÇÒÁª×é¹ã¹¼ÅÁÕ¤èÒà¾ÔèÁ¢Öé¹µÒÁÃÐÂÐàÇÅÒ¡ÒÃà¡çºÃÑ¡ÉÒ Êèǹ¤èÒ¤ÇÒÁá¹è¹à¹×éͧ͢¼Å »ÃÔÁÒ³â»ÃµÕ¹ áÅлÃÔÁÒ³â¾ÅÔ¿Õ¹ÍÅÍÍ¡«Ôà´ÊÁÕ¤èÒŴŧ

Abstract: In this study, the physical and chemical qualities, antioxidant activity, and sensory analysis of “Huaymon” pineapples at maturity stages 110–160ÿdays were examined. The results showed that fruit shapes were conical at all maturity stages. Fruit size and crown size (width, length, and diameter) were not significantly different. The fruit weight, lightness (L∗ ), red (a ∗ ) and yellow (b ∗ ) color values of the peel and flesh, and Total Soluble Solids (TSS) were significantly increased with advancing maturity stages. While, moisture content, fruit firmness, Total Titratable Acidity (TTA), Vitamin C (ascorbic acid), and total antioxidant compounds were significantly decreased with advancing maturity stages. The sensory evaluation of the pineapple fruit showed that the maturity stage of 130ÿdays received the highest score for external appearance, flesh color, taste, aroma, texture, and overall acceptability. The relationship between storage and internal browning development was also investigated. The results showed a significant increase in internal browning over the course of storage. This was correlated with a decrease in the lightness (L ∗ ) of the peel and flesh, an increase in the red (a ∗ ) color value of the peel and flesh, and while the yellow (b ∗ ) color value of the peel increased, it decreased in the flesh as the pineapples were stored. The levels of Total Soluble Solids (TSS), Total Titratable Acidity (TTA), and moisture content increased as storage time advanced. On the other hand, flesh firmness, protein content, and polyphenol oxidase (PPO) activity decreased throughout storage

ÁËÒÇÔ·ÂÒÅÑÂáÁèâ¨é. ÊӹѡËÍÊÁØ´

Address: àªÕ§ãËÁè

Email: mjudc@mju.ac.th

Name: ÁËÒÇÔ·ÂÒÅÑÂáÁèâ¨é

Role: ¼ÙéãËé·Ø¹

Created: 2019

Modified: 2568-10-13

Issued: 2568-09-30

§Ò¹ÇÔ¨ÑÂ/Research report

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