Quality of pineapple fruits as influenced by floral induction in Ghana

dc.contributor.author	Asare-Bediako, E.
dc.contributor.author	Showemimo, F.A.
dc.contributor.author	Buah, J.N.
dc.contributor.author	Stow-Manu, A.O.
dc.date.accessioned	2021-03-15T13:11:57Z
dc.date.available	2021-03-15T13:11:57Z
dc.date.issued	2007
dc.identifier.issn	23105496
dc.identifier.uri	http://hdl.handle.net/123456789/4899
dc.description	11p:, ill.	en_US
dc.description.abstract	A study was conducted to assess the influence of floral induction on the quality of pineapple (Ananas comosus) fruits. Freshly harvested pineapple fiuits from farmers' managed fields that were induced by calcium carbide and non-induced leontrol) from Ayemsudo, a major pineapple producing center in the Cenfral Region of Ghana. The fruits were chemically analysed in the laboratory. The results revealed that moisture content of chemically induced pineapple is lower (84.3%) than the non-induced fruits (86.8 0 0). Total sugars, sucrose and reducing sugars were all higher in induced fruits than the non-induced fruits. Organoleptic analysis showed 88.9% of the consumer preference for chemically induced fruits. Chemical induced fruits have shorter shelf-life than non-induced fimits	en_US
dc.language.iso	en	en_US
dc.publisher	University of Cape Coast	en_US
dc.subject	Ananas comosus	en_US
dc.subject	Organoleptic	en_US
dc.subject	Preference	en_US
dc.subject	Proximate analysis	en_US
dc.subject	Shelf life	en_US
dc.title	Quality of pineapple fruits as influenced by floral induction in Ghana	en_US
dc.type	Article	en_US