Effect of physical damage and storage of pineapple fruits on their suitability for juice production

This study evaluated the suitability of physically damaged pineapples, variety “MD2,” that were stored for up to 9 days at 20C for the production of fresh pineapple juice. Fresh pineapples were bruised and cut in different ways. The study showed an interaction effect of the physical damage treatments and storage duration on juice pH, total soluble solids and sucrose content. However, bruising and cutting treatments did not affect the physicochemical qualities and vitamin C content of the fresh juice. Furthermore, storage of pineapple fruits for up to 9 days was accompanied by an increase of glucose and fructose.