QUALITY OF FUSARIOSIS-RESISTANT PINEAPPLE FRF 632, HARVESTED AT DIFFERENT MATURITY STAGES

ABSTRACT The objective of this study was to evaluate the influence of the harvest maturity stages on the physical, chemical and sensorial quality of the pineapple genotype FRF 632. The fruits were harvested in the maturity stages “green-ripe”, “spotted”, “colored” and “yellow” and evaluated regarding fruit and flesh mass; flesh yield; fruit and crown length; diameter of the basal, middle and top fruit sections; flesh color; titratable acididy (TA); translucency; soluble solids (SS); SS/TA ratio; and sensory acceptance of the attributes color, aroma, flavor, texture/firmness, overall acceptance and intensities of the attributes sweetness, acidity and firmness, using the just about right scale. There was no difference for the majority of the physical traits of the fruits at the various harvest maturity stages. The fruits had average mass of about 1,100 g. There was a gradual increase in the content of soluble solids and the SS/TA ratio during ripening. The fruits collected at the “colored” and “yellow” stages had the highest approval percentages and were considered to have ideal sweetness and acidity by the majority of consumers in sensorial tests. However, the preference mapping revealed a greater preference for fruits harvested in the “spotted” and “colored” stages for all the attributes assessed, unlike what was observed in the test of average and approval percentage. Therefore, the physical, chemical and sensorial tests indicate that the fruits harvested in the “colored” maturity stage were most preferred by consumers, since they had high approval percentage, as well as ideal sweetness and acidity.

摘要：本研究旨在评估采收成熟度对菠萝基因型FRF 632物理、化学及感官品质的影响。本研究分别于‘青熟’‘斑黄’‘转色’‘全黄’四个成熟度阶段采收菠萝果实，对以下指标开展测定：果实与果肉重量、果肉出肉率、果实及冠芽长度、果实基部、中部及顶部截面直径、果肉色泽、可滴定酸度（titratable acidity, TA）、果肉透明度、可溶性固形物（soluble solids, SS）以及SS/TA比值；同时采用适宜性评分标尺，对色泽、香气、风味、质地/硬度等属性的感官接受度，以及甜度、酸度、硬度的强度进行评价。
不同采收成熟度下，果实的多数物理性状无显著差异。供试果实平均重量约为1100 g。随着果实成熟进程，可溶性固形物含量及SS/TA比值逐渐升高。感官试验结果显示，‘转色’与‘全黄’阶段采收的果实认可度最高，多数消费者认为其甜度与酸度达到理想状态。但偏好映射分析表明，针对所有被测属性，消费者更偏好‘斑黄’与‘转色’阶段采收的果实，这与平均评分及认可度百分比的试验结果存在差异。综上，物理、化学及感官试验结果表明，‘转色’成熟度阶段采收的果实最受消费者青睐，其认可度较高且甜度与酸度均处于理想水平。