Physicochemical quality, antioxidant compounds and activity of MD-2 pineapple fruit at five ripening stages
Although Malaysia is one of the important pineapple fruit producing and exporting country, the production of MD-2 pineapple fruit only started in 2009. Pineapple fruit has been harvested at different ripening stages for different markets. The information on Malaysian grown MD-2 pineapple fruit quali...
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| Format: | Article |
| Language: | English |
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Faculty of Food Science and Technology, Universiti Putra Malaysia
2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/29351/ http://psasir.upm.edu.my/id/eprint/29351/1/%2814%29.pdf |
| _version_ | 1848846375772487680 |
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| author | Ding, Phebe S., Syazwani |
| author_facet | Ding, Phebe S., Syazwani |
| author_sort | Ding, Phebe |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Although Malaysia is one of the important pineapple fruit producing and exporting country, the production of MD-2 pineapple fruit only started in 2009. Pineapple fruit has been harvested at different ripening stages for different markets. The information on Malaysian grown MD-2 pineapple fruit quality is lacking. Therefore this work was carried out with the aim to determine physicochemical quality, antioxidant compounds and activity of MD-2 pineapple fruit at five ripening stages. Ripening stage affected physicochemical quality of MD-2 pineapple fruit. Soluble solids concentration of MD-2 pineapple fruit increased from 15.41 to 18.02%SSC when fruit ripened from stage 1 to 4 and no significant difference was found in fruit between stage 4 and 5. The ascorbic acid content decreased while total carotenoids content increased as ripening stage advanced. The total phenolic content of both 80% methanol and water extraction solvents increased significantly as fruit ripened from stage 1 to 3 and reduced as fruit ripened to stage 5. The antioxidant activity of MD-2 pineapple fruit as assayed using DPPH, FRAP and ABTS showed similar trend as total phenolic content. These results suggest that ripening stage affect MD-2 pineapple fruit quality and nutritional values. |
| first_indexed | 2025-11-15T09:01:43Z |
| format | Article |
| id | upm-29351 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T09:01:43Z |
| publishDate | 2016 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-293512016-08-03T02:48:34Z http://psasir.upm.edu.my/id/eprint/29351/ Physicochemical quality, antioxidant compounds and activity of MD-2 pineapple fruit at five ripening stages Ding, Phebe S., Syazwani Although Malaysia is one of the important pineapple fruit producing and exporting country, the production of MD-2 pineapple fruit only started in 2009. Pineapple fruit has been harvested at different ripening stages for different markets. The information on Malaysian grown MD-2 pineapple fruit quality is lacking. Therefore this work was carried out with the aim to determine physicochemical quality, antioxidant compounds and activity of MD-2 pineapple fruit at five ripening stages. Ripening stage affected physicochemical quality of MD-2 pineapple fruit. Soluble solids concentration of MD-2 pineapple fruit increased from 15.41 to 18.02%SSC when fruit ripened from stage 1 to 4 and no significant difference was found in fruit between stage 4 and 5. The ascorbic acid content decreased while total carotenoids content increased as ripening stage advanced. The total phenolic content of both 80% methanol and water extraction solvents increased significantly as fruit ripened from stage 1 to 3 and reduced as fruit ripened to stage 5. The antioxidant activity of MD-2 pineapple fruit as assayed using DPPH, FRAP and ABTS showed similar trend as total phenolic content. These results suggest that ripening stage affect MD-2 pineapple fruit quality and nutritional values. Faculty of Food Science and Technology, Universiti Putra Malaysia 2016 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/29351/1/%2814%29.pdf Ding, Phebe and S., Syazwani (2016) Physicochemical quality, antioxidant compounds and activity of MD-2 pineapple fruit at five ripening stages. International Food Research Journal, 23 (2). pp. 549-555. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/23%20(02)%202016/(14).pdf |
| spellingShingle | Ding, Phebe S., Syazwani Physicochemical quality, antioxidant compounds and activity of MD-2 pineapple fruit at five ripening stages |
| title | Physicochemical quality, antioxidant compounds and activity of MD-2 pineapple fruit at five ripening stages |
| title_full | Physicochemical quality, antioxidant compounds and activity of MD-2 pineapple fruit at five ripening stages |
| title_fullStr | Physicochemical quality, antioxidant compounds and activity of MD-2 pineapple fruit at five ripening stages |
| title_full_unstemmed | Physicochemical quality, antioxidant compounds and activity of MD-2 pineapple fruit at five ripening stages |
| title_short | Physicochemical quality, antioxidant compounds and activity of MD-2 pineapple fruit at five ripening stages |
| title_sort | physicochemical quality, antioxidant compounds and activity of md-2 pineapple fruit at five ripening stages |
| url | http://psasir.upm.edu.my/id/eprint/29351/ http://psasir.upm.edu.my/id/eprint/29351/ http://psasir.upm.edu.my/id/eprint/29351/1/%2814%29.pdf |