Author(s)

Sabaï Kate^1*, Elvire Line Sossa², Codjo Emile Agbangba^3,4, Rodrigue Idohou^3,5, Edmond Sacla Aïde³, Gbènoukpo Pierre Tovihoudji⁶, Brice Sinsin⁷

¹Institut National des Recherches Agricoles du Benin, Cotonou, Benin.
²Laboratoire des Sciences du Sol, Département de Production Végétale, Université d’Abomey-Calavi, Cotonou, Benin.
³Laboratoire de Biomathématiques et d’Estimations Forestières, Université d’Abomey-Calavi, Cotonou, Bénin.
⁴Laboratoire de Recherche en Biologie Appliquée, Ecole Polytechnique d’Abomey-Calavi, Université d’Abomey-Calavi, Cotonou Benin.
⁵Ecole de Gestion et de Production Végétale et Semencière, Université Nationale d’Agriculture, Ketou, Benin.
⁶Laboratory of Hydraulics and Environmental Modeling (HydroModE-Lab), Faculté d’Agronomie, Université de Parakou, Parakou, Benin.
⁷Laboratoire d’Ecologie Appliquée, Université d’Abomey-Calavi, Cotonou, Bénin.

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.

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

Kate, S. , Sossa, E. , Agbangba, C. , Idohou, R. , Aïde, E. , Tovihoudji, G. and Sinsin, B. (2020) Mineral Fertilization Influences the Acceptability of Fresh Pulp and Juice Made from Sugarloaf Pineapple. Agricultural Sciences, 11, 342-353. doi: 10.4236/as.2020.113020.