PHYSICAL PROPERTIES AND CHEMICAL COMPOSITIONS OF 'MASPINE' PINEAPPLE AT DIFFERENT STAGES OF MATURITY

The relationship of maturity stages on physical properties and chemical compositions of ‘Maspine’ pineapple fruits were studied. The fruits were harvested weekly from 18-24 weeks after the plants were induced for flowering or after hormoning. The changes in physical characteristics and the chemical properties were monitored. The results showed that the increasing trend in fruit weight was similar to that of fruit length and diameter. The maximum fruit weight was at 23 weeks after flower induction. The flesh colour changed during fruit development, and turned to full yellow at 22 weeks after flower induction. The total soluble solids (TSS) content of fruits increased with maturity and reached the optimum levels (15.58°Brix) at 23 weeks after flower induction. The total titratable acidity (TTA) of fruit remained unchanged (0.35-0.45%) until 22 weeks after flower induction, after which these values dropped drastically. The TSS/TTA ratio increased slowly with maturity and markedly increased at 22 weeks after flower induction resulting in sweeter fruit with no sour taste. For ‘Maspine’ pineapple, the optimum harvest maturity is at 22 weeks after flower induction for optimum eating quality.