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	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