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Agbangba, C.E., Dagbenonbakin, G.D., Djogbénou, C.P., Houssou, P., Assea, D.E., Sossa, E.L., Kotomalè, U.A., Ahotonou, P., Ndiaga, C. and Akpo, L.E. (2015) Influence de la fertilisation minérale sur la qualité physico-chimique et organoleptique du jus d’ananas Cayenne lisse au Bénin. International Journal of Biological and Chemical Science, 9, 1277-1288.
https://doi.org/10.4314/ijbcs.v9i3.13

has been cited by the following article:

• TITLE: Mineral Fertilization Influences the Acceptability of Fresh Pulp and Juice Made from Sugarloaf Pineapple

  AUTHORS: Sabaï Kate, Elvire Line Sossa, Codjo Emile Agbangba, Rodrigue Idohou, Edmond Sacla Aïde, Gbènoukpo Pierre Tovihoudji, Brice Sinsin

  KEYWORDS: Ananas comosus, Fertilizer, Fruit, Intensification, Juice, Sensory

  JOURNAL NAME: Agricultural Sciences, Vol.11 No.3, March 20, 2020

  ABSTRACT: Fertilization practices can influence the quality of pineapple fruit and consequently its acceptability by consumers who are increasingly oriented towards high quality agri-food products. This study aimed at evaluating the influence of N, P and K on some physico-chemical and organoleptic characteristics of pineapple (Ananas comosus L. Merr) for fresh consumption and juice processing. A complete NPK factorial design was installed in the south Benin. The treatments NPK in g plant-1 were randomized into four blocks: T1; T2; T3; T4; T5; T6; T7; T8; T9. Brix juice was determined using a refractometer and pH with a pH meter. An evaluation of sensory characteristics such as sweetness, acid taste and aroma of fresh pineapple pulp and processed juice was made by a panel of tasters selected and trained. A principal components analysis, followed by a numerical classification was performed on fruits’ sensory and physicochemical characteristics. Results showed that juice pH was significantly influenced by the phosphorus and potassium. Potassium influenced significantly juice yield. Some physico-chemical characteristics and sensory attributes were correlated between them and groups of treatments are formed for both the juice and the fresh fruit.