Abstract

The number of artificially ripened pineapples outnumbered the naturally ripened pineapples. However, there is a lack of understanding between artificially ripened and naturally ripened pineapples. Thus the inquiry was anticipated to explore the physicochemical changes and organoleptic acceptability of the naturally ripened and artificially ripened pineapples. Farmers used different chemicals such as calcium carbide, and ethylene, besides growth hormones to reduce production loss. Here we evaluated the content of moisture, ash, protein, fat, crude fiber, reducing sugar, total sugar, titratable acidity, sucrose, and vitamin C in both naturally ripened and artificially ripened pineapples. Artificially ripened pineapples showed a significantly lower vitamin C than naturally ripened ones, but arsenic content was nil in both samples. In the case of color and appearance, there was no significant difference between the two samples, but in the case of the other organoleptic properties, such as flavor, sweetness, and sourness, the natural one was more acceptable. Thus naturally ripened pineapples are more beneficial to consumers than artificially ripened ones.

Keywords: Pineapples, Ripening, Proximate composition, Sensory evaluation