Sugar and Organic Acide Accumulation in Pineapple Fruit

为提高菠萝果实品质，对夏果甜冬果臭的果实糖、有机酸、蛋白质含量及果皮酶活性的季节变化规律进行了研究。另外，探讨了贮藏温度对采后菠萝果实品质的影响。此外，还对6个冲绳品种的上述项目进行了分析，以确定最适合食用的水果。Merr.cv.Smooth Caynne(N67-10和N86)、Caynne x Queen(茂物)、Bronco(Jupy和Perola)和Maypia(奶油)。以N67-10为材料进行季节变化和采后试验。季节变化：1993年和1994年菠萝果实的锤度、可滴定酸、糖酸比、糖和有机酸的变化范围相同。品种差异：与其他品种相比，N67-10具有较低的果胶酶活力和较高的糖酸比。因此，建议每1g果肉含糖量为100 mg，有机酸含量为5 mg，并保持较低的果胶酶活力。采后：在3种温度条件下对所有成分进行了测定，结果表明，在4ﾟC条件下贮藏2周内，果实品质无明显变化。

In order to improve the fruit quality in pineapple by means of the circumstances, we investigated the seasonal changes in sugar, organic acid and protein contents and blomelain eyzyme activity sihce summer fruit was sweet and winter one unsavory. In addition, the effects of storage temperature on fruit quality in post-harvest pineapple. Furthermore, items mentioned above were analyzed in six varieties of Okinawa to show the best fruit for edible.Materials used were Ananas comosus (L.) Merr.cv.Smooth caynne (N67-10 and N86), Caynne x Queen (Bogor), Bronco (Jupy and Perola), and Maypia (Cream). For the experiments of seasonal changes and post-harvest, N67-10 was used as materials.Seasonal Changes : The data of brix, titratable acid, sugar/acid ratio, sugar, and organic acid in pineapple fruits showed the same range in both 1993 and 1994. Biomelain activity was increased in winter fruits as compared to summer ones.Varietal Differences : N67-10 was the best fruit in terms of the low blomelain activity and high sugar/acid ratio as compared with other varieties. Consequently, it was suggested that the best fruit should contain 100mg of sugar and 5mg of organic acid per 1g of flesh weight and low blomelain activity. In addition, the balance between sweet and acidity was important for best fruit.Post-harvest : All components were measured under three temperature conditions, indicating quality was not changed within two weeks in the fruits stored at 4ﾟC.