The effectiveness of pineapple juice in enzymatic browning inhibition was evaluated on the cut surface of banana slices. After storage of banana slices at 15 degrees C for 3 days, pineapple juice showed browning inhibition to a similar extent as 8 mM ascorbic acid but less than 4 mM sodium metabisulfite. Fractionation of pineapple juice by a solid-phase C18 cartridge revealed that the directly ...

Tang and Bonner (16) have described an indoleacetic acid (IAA) oxidase system in pea epicotyls, and also an IAA oxidase inhibitor (17). These findings have been confirmed and extended by others (5-8, 18) and an IAA oxidase has been found in several plants, including beans (18) and pineapple leaf tissue (9). The presence of an inhibitor of IAA oxidation has not previously been shown in the pinea...

Work has been carried out to investigate the flexural properties of composites made by reinforcing banana and pineapple as the new natural fibers into epoxy resin matrix. The natural fibers were extracted by retting and manual process. The composites are fabricated using banana and pineapple fiber reinforcements. Hybrid composites were prepared using banana/pineapple fibers of 0/40, 15/25, 20/2...

Recent discovery of low concentrations of bromacil in drinking water prompted the State of Hawaii to examine the leaching behavior of bromacil in pineapple fields. This study is a follow up to earlier work on bromacil concentrations in soil profiles in a pineapple field in central Oahu, Hawaii. Soil samples were collected for bromacil analysis at different times prior to and after application f...

Land evaluation procedure given by FAO for soil site suitability for various land utilization types for rainfed agriculture has been used to assess the land suitability for khasi mandarin orange and pineapple in East Khasi Hills District of Meghalaya. The database on soil and land use/land cover was generated from IRS-P6 remote sensing satellite data, soil survey and laboratory analysis of soil...

The taste of this particular chunk of fresh pineapple, the one which I am just now eating, is scrumptious. That taste is something the chunk has in common with other such chunks, like the one I had a few seconds ago and the one I will have in a few seconds time. The taste of this pineapple chunk is thus a feature, a property,which this and various other chunksof pineapple share. Now, intuitivel...

The plants of the cerra(lo and caatinga ecological provinces of Brazil, the suggested original home of pineapple (3), have many and varied mechanisms whereby they have adapted to the frequent development of moisture stress. The pineapple planit presenits a peculiarly interestinig combination of those traits that have been l)ropose(l for xerophytic and sc!erophyllous plants (10, 15). Preferentia...

The data article contains the experimental data and images on the callus cell, shoot and stem proliferation from pineapple crown slice and banana inflorescence in vitro. Investigated data are related to the research article "Effects of benzylaminopurine and naphthalene acetic acid on proliferation and shoot growth of pineapple (Ananas comosus L. Merr) in vitro" Alsaif et al. (2011) [1] and "Pla...

The fruit physico-chemical properties, antioxidant activity and mineral contents of 26 pineapple [Ananas comosus (L.) Merr.] genotypes grown in China were measured. The results showed great quantitative differences in the composition of these pineapple genotypes. Sucrose was the dominant sugar in all 26 genotypes, while citric acid was the principal organic acid. Potassium, calcium and magnesiu...

Sliced pineapple has been shown to have a post-cutting life that is strongly influenced by temperature, from a few hours at 20oC to more than five weeks at 1oC (O ́Hare, 1994). O ́Connor-Shaw et al. (1994) reported that pineapple cubes, stored in polypropylene containers at 4oC, kept their sensory attributes for 7 days, but after 11 days showed brown discoloration, and after 14 days off-odors and...