The impact of maturity stage, time of harvest and storage temperature of pineapples on quality of MD 2 pineapple juice

Pre and postharvest factors play an important role in pineapple juice quality and safety. In this study, the impact of maturity stage, time of harvest and storage temperature of pineapples on pineapple juice quality and safety were assessed using a completely randomized design. The results showed that juice prepared morning time of harvest caused an increase in total flavonoids while overripe pineapple juice had the highest total soluble solids (TSS). Storing fruits prior to juicing will also cause a significant increase in Total antioxidant capacity. Best juice quality from MD 2 pineapple was obtained from over-matured pineapples, harvested in the morning and stored in the refrigerator since it produced higher juice quality in terms of total antioxidant capacity (479.46 mg/kg), total flavonoids (10.3 mg/l), total phenolic content (77.04 mg/l), Vitamin C (40.75 mg/100 ml), TSS (14.07 % brix) and total titratable acidity (1.14 % citric acid).