ఆగ్రోటెక్నాలజీ

నైరూప్య

Physico-chemical and Sensory Characterization of Pineapple (Ananas comosus (L.) Merr) Varieties in Southwest Ethiopia

Tewodros Mulualem*, Neim Semman, Getachew Etana

Pineapple makes a significant contribution to food security and medicinal importance in developing countries. In Ethiopia, there is insufficient scientific study on physico-chemical composition and sensory characterization of pineapple. To fill these knowledge gaps, this study was conducted to assess the physico-chemical and sensory characterization of pineapple varieties in Ethiopia. Flour from fruit of five varieties collected and the samples run in duplicates. Data on five biochemical traits were collected and subjected to various data analysis. Results of the mean performance indicated significant variation (p ≤ 0.01) among the traits on all tested varieties considered. The mean fruit moisture contents ranged from 83.5 to 87.1% with a mean of 85.57%. The ranges of dry matter (12.90 to 18.34%), titratable acidity (0.16 to 1.13%), pH (3.15 to 3.84) and total soluble solids (12.20 to 14.40%), The principal component analysis grouped the variables into five components based on five traits among which the first two are significant (Eigen value >1) and explained 74.46% of the total variability. From all traits, titratable acidity, moisture contents and total soluble solids contributed maximally to the PCs. This variation is attributed to environmental and genetic factors. Further, investigation of the existed pineapple varieties based on molecular marker analysis is vital for better assessment of genetic diversity of pineapple in Ethiopia.