University of Cape Coast Institutional Repository

Quality of Pineapple Fruits as Influenced by Floral Induction in Ghana

Show simple item record

dc.contributor.author Asare-Bediako, E.
dc.contributor.author Showemimo, F.A
dc.contributor.author Buah, J.N
dc.contributor.author Ntow-Manu, A.O
dc.date.accessioned 2019-07-08T15:39:09Z
dc.date.available 2019-07-08T15:39:09Z
dc.date.issued 2007
dc.identifier.issn 1557-4571p
dc.identifier.uri http://hdl.handle.net/123456789/3769
dc.description Article 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 fruits from farmers’ managed fields that were induced by calcium carbide and non-induced (control) from Ayensudo, a major pineapple producing center in the Central 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%). 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 fruits. en_US
dc.language.iso en en_US
dc.publisher Academic Journal en_US
dc.subject Anana comosus en_US
dc.subject Organoleptic en_US
dc.subject shelf life en_US
dc.subject preference en_US
dc.subject Proximate analysis en_US
dc.title Quality of Pineapple Fruits as Influenced by Floral Induction in Ghana en_US
dc.type Article en_US


Files in this item

This item appears in the following Collection(s)

Show simple item record

Search UCC IR


Advanced Search

Browse

My Account