Physico- chemical properties of pineapple variety N36 harvested and stored at different maturity stages

The aim of this study is to determine colour changes during storage and physico- chemical properties of peel, core and crown extracts of pineapple variety N36 for maturity indices of 1, 2 and 3. The L* (lightness), a* (redness) and b* (yellowness) values for peels increased significantly (p ? 0.05) at each maturity stage during seven days storage. pH of pineapple peel, core and crown extracts were in the range of 3.24 to 3.84. The titratable acidity, percentage of pulp and Total Soluble Solid (TSS) of pineapple peel, core and crown extracts were in the range of 0.16 to 0.36%, 1.37 to 2.91% and 1.4 to 5.3?Brix, respectively. Fructose and glucose contents were significantly highest (p ? 0.05) in pineapple core extract followed by pineapple peel extract and pineapple crown extract for maturity index 2. Significant difference (p ? 0.05) was found in sucrose content between pineapple core and peel extracts with 8.92% and 3.87%, respectively for maturity index 3. However, sucrose was not detected in pineapple crown extract. Pineapple core extract was significantly higher (p ? 0.05) amount of total sugar content compared to pineapple peel and crown extracts for all maturity indices