Comparative assessment of quality of fruit juice from three different varieties of pineapple (Ananas comosus L.) grown in Ghana

Thumbnail Image
Journal Title
Journal ISSN
Volume Title
The study sought to assess the quality of fruit juice from three different varieties of pineapple grown in Ghana. A field survey was conducted in four regions of Ghana where pineapple is grown. The regions were Ashanti, Eastern, Central and the Greater Accra regions. Interviews together with structured questionnaires were used in data collection from twenty (20) pineapple fruit juice companies randomly selected from the above regions. Laboratory work was also conducted at the Department of Horticulture, Faculty of Agriculture (KNUST), Kumasi-Ghana. Pineapples at two ripening stages of pineapple were used for the study (fully ripe and half ripe). Quality parameters assessed during the study included fruit weight, juice yield, total soluble solids, electrical conductivity, total titratable acidity, dry matter, pH, vitamin C and sugar-acid ratio. The survey revealed that, 50% of the pineapple fruit juice companies preferred the MD2 pineapple variety for juice production. However, 25% preferred the sugar loaf while another 25% preferred the Smooth Cayenne pineapple fruit for juice production. The study also revealed that, 35% of the fruit juice companies preferred MD2 variety due to its ready availability and sweetness. 20% reported that their preference was due to juice yield. Ten percent (10%) of the juice producers selected MD2 based on its good shelf life. The study revealed that, 75% of the pineapple fruit juice companies used the full ripe fruits for juice production although 25% used both the full ripe and the half ripe for juice production. MD2 pineapple variety was reported to store longer (75%), followed by the Smooth Cayenne (25%). According to the respondents, the variety with the shortest shelf life was Sugar Loaf variety. From the laboratory analysis conducted, there were no significant difference (p > 0.05) between the interactions of the pineapple varieties and the ripening v stages with respect to electrical conductivity (EC), potential hydrogen(pH), specific gravity (SG),sugar acid ratio (S:AR),total dissolved solids (TDS) ,total soluble solids(TSS), total titratable acidity (TTA), vitamin c, and fruit weight. However, there were significant difference (p < 0.05) between the dry matter (DM), juice yield (JY) and the moisture contents of the pineapple fruits as can be seen from the ANOVA Tables. The consumer assessment of the pineapple juices indicated that, juice produced from full ripe smooth cayenne was the most accepted. Regression analysis showed that the predictors of acceptability were taste, aroma, colour and sweetness. Sweetness which was the major predictor was dependent on total soluble solids (TSS). Information obtained in this study could be used to inform pineapple juice producers to rely on Smooth Cayenne pineapple variety for juice processing. For acceptability of pineapple fruit juice, greater emphasis should be placed on taste, aroma, colour and sweetness of the pineapple juice.
A Thesis Submitted to the School Of Research and Graduate Studies, Kwame Nkrumah University of Science and Technology, in Partial Fulfilment of the requirements for the Degree of Master of Science in Postharvest Technology