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

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

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

Cite this paper: 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.

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