Influence of Different Maturity Degrees on Fruit Quality of "Smooth Cayenne" Pineapple

Influence of 6 different maturity degrees on soluble sugar, vitamin C, titratable acid and total so- luble solids content of "smooth cayenne" pineapple was studied to ascertain the best maturity de- gree for eating. The results showed that the quality properties increased firstly and then de- creased with the increase of maturity degree. Contents of soluble sugar and vitamin C reached the maximum of 17.76% and 178.11 mg/kg at maturity grades 7 - 8, which were remarkable signifi- cantly higher than other maturity degrees. The titratable acid and total soluble solids content reached 0.95% and 16.87% at maturity grades 5 - 6, and they didn't change remarkably at matur- ity grades 7 - 8. Assessed generally, maturity grades 7 - 8 are the optimum maturity with the best flavor and nutritional quality for eating.