Abstract: Compote (fruit in syrup) of pineapple (Ananas comosus L. Merrill) is expected to have a high market potential as one of convenient ready-to-eat (RTE) foods worldwide. High hydrostatic pressure (HHP) in combination with low temperature (LT) was applied to the processing of pineapple compote as well as medium HHP (MHHP) in combination with medium-high temperature (MHT) since both processes can enhance liquid impregnation and inactivate microbes. MHHP+MHT (55 or 65 °C) process, as well as the HHP+LT process, has successfully inactivated the microbes in the compote to a non-detectable level. Although the compotes processed by MHHP+MHT or HHP+LT have lost the fresh texture as in a similar manner as those processed solely by heat, it was indicated that the texture degradations by heat were suppressed under MHHP. Degassing process reduced the hardness, while calcium (Ca) contributed to be retained hardness in MHT and MHHP+MHT processes. Electrical impedance measurement supported the damage due to degassing and heat. The color, Brix, and appearance were not affected by the processing methods significantly. MHHP+MHT and HHP+LT processes may be applicable to produce high-quality, safe RTE pineapple compotes. Further studies on the optimization of packaging and storage condition will be indispensable for commercialization.
Abstract: Trapping efficiency of methyl eugenol and three locally made food-based lures were evaluated in three locations for trapping of B. dorsalis on mango homestead trees in Ibadan South west Nigeria. The treatments were methyl eugenol, brewery waste, pineapple juice, orange juice, and control (water). The experiment was laid in a Complete Randomized Block Design (CRBD) and replicated three times in each location. Data collected were subjected to analysis of variance and significant means were separated by Turkey’s test. The results showed that B. dorsalis was recorded in all locations of study. Methyl eugenol significantly (P < 0.05) trapped higher population of B. dorsalis in all the study area. The population density of B. dorsalis was highest during the ripening period of mango in all locations. The percentage trapped flies after 7 weeks were 77.85%-82.38% (methyl eugenol), 7.29%-8.64% (pineapple juice), 5.62-7.62% (brewery waste), 4.41%-5.95% (orange juice), and 0.24-0.47% (control). There were no significance differences (p > 0.05) on the population of B. dorsalis trapped in all locations. Similarly, there were no significant differences (p > 0.05) on the population of flies trapped among the food attractants. However, the three food attractants significantly (p < 0.05) trapped higher flies than control. Methyl eugenol trapped only male flies while brewery waste and other food based attractants trapped both male and female flies. The food baits tested were promising attractants for trapping B. dorsalis on mango homestead tress, hence increased dosage could be considered for monitoring and mass trapping as management strategies against fruit fly infestation.
Abstract: The effects of temperature and enzyme concentration on the quality of mixed pineapple and pawpaw blended fruits juice were studied. Extracts of the two fruit juices were separately treated at 70 for 15 min each so as to inactivate micro-organisms. They were analyzed and blended in different proportions of 70% pawpaw and 30% pineapple, 60% pawpaw and 40% pineapple, 50% pineapple and 50% pawpaw, 40% pawpaw and 60% pineapple. The characterization of the fresh pawpaw and pineapple juice before blending showed that the juices have good quality. The high water content of the product may have affected the viscosity, vitamin C content and total soluble solid of the blended juice to be low. The effects of the process parameters on the quality showed that better quality of the blended juice can be obtained within the optimum temperature range of (50-70 °C) and enzyme concentration range (0.12-0.18 w/v). The ratio of mix 60% pineapple juice: 40% pawpaw juice has better quality. This showed that pawpaw and pineapple juices can blend effectively to produce a quality juice.
Abstract: Developing our knowledge of when pineapple roots
grow can lead to improved water, fertilizer applications, and more
precise culture management. This paper presents current
understanding of morphological traits in pineapple roots, highlighting
studies using incubation periods and various solid MS media treated
with different sucrose concentrations and pH, which directly assess in
vitro environmental factors. Rooting parameters had different optimal
sucrose concentrations and incubation periods. All shoots failed to
root in medium supplemented with sucrose at 5 g/L and no roots
formed within the first 45 days in medium enriched with sucrose at
10 g/L. After 75 days, all shoots rooted in medium enriched with 10
and 20 g/L sucrose. Moreover, MS medium supplied with 20 g/L
sucrose resulted in the longest and the highest number of roots with
27.3 mm and 4.7, respectively. Root function, such as capacity for P
and N uptake, declined rapidly with root length. As a result, the
longer the incubation period, the better the rooting responses would
be.
Abstract: Integrins are a large family of multidomain α/β cell
signaling receptors. Some integrins contain an additional inserted I
domain, whose earliest expression appears to be with the chordates,
since they are observed in the urochordates Ciona intestinalis (vase
tunicate) and Halocynthia roretzi (sea pineapple), but not in integrins
of earlier diverging species. The domain-s presence is viewed as a
hallmark of integrins of higher metazoans, however in vertebrates,
there are clearly three structurally-different classes: integrins without
I domains, and two groups of integrins with I domains but separable
by the presence or absence of an additional αC helix. For example,
the αI domains in collagen-binding integrins from Osteichthyes
(bony fish) and all higher vertebrates contain the specific αC helix,
whereas the αI domains in non-collagen binding integrins from
vertebrates and the αI domains from earlier diverging urochordate
integrins, i.e. tunicates, do not. Unfortunately, within the early
chordates, there is an evolutionary gap due to extinctions between the
tunicates and cartilaginous fish. This, coupled with a knowledge gap
due to the lack of complete genomic data from surviving species,
means that the origin of collagen-binding αC-containing αI domains
remains unknown. Here, we analyzed two available genomes from
Callorhinchus milii (ghost shark/elephant shark; Chondrichthyes –
cartilaginous fish) and Petromyzon marinus (sea lamprey;
Agnathostomata), and several available Expression Sequence Tags
from two Chondrichthyes species: Raja erinacea (little skate) and
Squalus acanthias (dogfish shark); and Eptatretus burgeri (inshore
hagfish; Agnathostomata), which evolutionary reside between the
urochordates and osteichthyes. In P. marinus, we observed several
fragments coding for the αC-containing αI domain, allowing us to
shed more light on the evolution of the collagen-binding integrins.
Abstract: The Principal component regression (PCR) is a
combination of principal component analysis (PCA) and multiple linear regression (MLR). The objective of this paper is to revise the
use of PCR in shortwave near infrared (SWNIR) (750-1000nm) spectral analysis. The idea of PCR was explained mathematically and
implemented in the non-destructive assessment of the soluble solid
content (SSC) of pineapple based on SWNIR spectral data. PCR achieved satisfactory results in this application with root mean
squared error of calibration (RMSEC) of 0.7611 Brix°, coefficient of determination (R2) of 0.5865 and root mean squared error of crossvalidation
(RMSECV) of 0.8323 Brix° with principal components
(PCs) of 14.
Abstract: This research aimed to modify pineapple leaf paper
(PALP) for using as wet media in the evaporation cooling system by
improving wet mechanical property (tensile strength) without
compromising water absorption property. Polyamideamineepichorohydrin
resin (PAE) and carboxymethylcellulose (CMC)
were used to strengthen the paper, and the PAE and CMC ratio of
80:20 showed the optimum wet and dry tensile index values, which
were higher than those of the commercial cooling pad (CCP).
Compared with CCP, PALP itself and all the PAE/CMC modified
PALP possessed better water absorption. The PAE/CMC modified
PALP had potential to become a new type of wet media.
Abstract: Pineapples can be classified using an index with seven
levels of maturity based on the green and yellow color of the skin. As
the pineapple ripens, the skin will change from pale green to a golden
or yellowish color. The issues that occur in agriculture nowadays are
to do with farmers being unable to distinguish between the indexes of
pineapple maturity correctly and effectively. There are several
reasons for why farmers cannot properly follow the guideline provide
by Federal Agriculture Marketing Authority (FAMA) and one of
reason is that due to manual inspection done by experts, there are no
specific and universal guidelines to be adopted by farmers due to the
different points of view of the experts when sorting the pineapples
based on their knowledge and experience. Therefore, an automatic
system will help farmers to identify pineapple maturity effectively
and will become a universal indicator to farmers.
Abstract: Kojic acid is an organic acid that is widely used as an ingredient for dermatological products, precursor for flavor enhancer and also as anti-inflammatory drug. The present study was undertaken to test the feasibility of pineapple residues as substrate for kojic acid production by Aspergillus flavus Link 44-1 via solid-state fermentation. The effect of initial moisture content, pH and incubation time on kojic acid fermentation was investigated. The best initial moisture content for kojic acid production from pineapple residues was observed at 70% (v/w) whereas initial culture pH 2.5 was identified to give high production of kojic acid. The optimal range of incubation time was identified between 8 and 14 days of incubation which corresponded to highest range of kojic acid produced. The results from this study pronounce the promising usability of pineapple residues as alternative substrate for kojic acid production by A. flavus Link 44-1.
Abstract: Nagaland, the 16th state of India in order of
statehood, is situated between 25° 6' and 27° 4' latitude north and
between 93º 20' E and 95º 15' E longitude of equator in the North
Eastern part of the India. Endowed with varied topography, soil and
agro climatic conditions it is known for its potentiality to grow all
most all kinds of horticultural crops. Pineapple being grown since
long organically by default is one of the most promising crops of the
state with emphasis being laid for commercialization by the
government of Nagaland. In light of commercialization, globalization
and scope of setting small-scale industries, a research study was
undertaken to examine the socio-economic and personal
characteristics, entrepreneurial characteristics and attitude of the
pineapple growers towards improved package of practices of
pineapple cultivation. The study was conducted in Medziphema
block of Dimapur district of the Nagaland state of India following ex
post facto research design. Ninety pineapple growers were selected
from four different villages of Medziphema block based on
proportionate random selection procedure. Findings of the study
revealed that majority of the respondents had medium level of
entrepreneurial characteristics in terms of knowledge level, risk
orientation, self confidence, management orientation, farm decision
making ability and leadership ability and most of them had
favourable attitude towards improved package of practices of
pineapple cultivation. The variables age, education, farm size, risk
orientation, management orientation and sources of information
utilized were found important to influence the attitude of the
respondents. The study revealed that favourable attitude and
entrepreneurial characteristics of the pineapple cultivators might be
harnessed for increased production of pineapple in the state thereby
bringing socio economic upliftment of the marginal and small-scale
farmers.
Abstract: Nowadays, butyl acetate, a pineapple flavor has been applied widely in food, beverage, cosmetic and pharmaceutical industries. In this study, Butyl acetate, a flavor ester was successfully synthesized via green synthesis of enzymatic reaction route. Commercial immobilized lipase from Rhizomucor miehei (Lipozyme RMIM) was used as biocatalyst in the esterification reaction between acetic acid and butanol. Various reaction parameters such as reaction time (RT), temperature (T) and amount of enzyme (E) were chosen to optimize the reaction synthesis in solvent-free system. The optimum condition to produce butyl acetate was at reaction time (RT), 18 hours; temperature (T), 37°C and amount of enzyme, 25 % (w/w of total substrate). Analysis of yield showed that at optimum condition, >78 % of butyl acetate was produced. The product was confirmed as butyl acetate from FTIR analysis whereby the presence of an ester group was observed at wavenumber of 1742 cm-1.
Abstract: Renewable natural fibres such as oil palm, flax, and
pineapple leaf can be utilized to obtain new high performance
polymer materials. The reuse of waste natural fibres as reinforcement
for polymer is a sustainable option to the environment. However, due
to its high hydroxyl content of cellulose, natural fibres are
susceptible to absorb water that affects the composite mechanical
properties adversely. Research found that Nano materials such as
Nano Silica Carbide (n-SiC) and Nano Clay can be added into the
polymer composite to overcome this problem by enhancing its
mechanical properties in wet condition. The addition of Nano
material improves the tensile and wear properties, flexural stressstrain
behaviour, fracture toughness, and fracture strength of polymer
natural composites in wet and dry conditions.
Abstract: In spite of the advent of new materials, clay bricks
remain, arguably, the most popular construction materials today.
Nevertheless the low cost and versatility of clay bricks cannot always
be associated with high environmental and sustainable values,
especially in terms of raw material sources and manufacturing
processes. At the same time, the worldwide agricultural footprint is
fast growing, with vast agricultural land cultivation and active
expansion of the agro-based industry. The resulting large quantities of
agricultural wastes, unfortunately, are not always well managed or
utilised. These wastes can be recycled, such as by retrieving fibres
from disposed leaves and fruit bunches, and then incorporated in
brick-making. This way the clay bricks are made a 'greener' building
material and the discarded natural wastes can be reutilised, avoiding
otherwise wasteful landfill and harmful open incineration. This study
examined the physical and mechanical properties of clay bricks made
by adding two natural fibres to a clay-water mixture, with baked and
non-baked conditions. The fibres were sourced from pineapple leaves
(PF) and oil palm fruit bunch (OF), and added within the range of
0.25-0.75 %. Cement was added as a binder to the mixture at 5-15 %.
Although the two fibres had different effects on the bricks produced,
cement appeared to dominate the compressive strength. The
non-baked bricks disintegrated when submerged in water, while the
baked ones displayed cement-dependent characteristics in
water-absorption and density changes. Interestingly, further increase
in fibre content did not cause significant density decrease in both the
baked and non-baked bricks.
Abstract: Ethanol has been known for a long time, being
perhaps the oldest product obtained through traditional biotechnology
fermentation. Agriculture waste as substrate in fermentation is vastly
discussed as alternative to replace edible food and utilization of
organic material. Pineapple peel, highly potential source as substrate
is a by-product of the pineapple processing industry. Bio-ethanol
from pineapple (Ananas comosus) peel extract was carried out by
controlling fermentation without any treatment. Saccharomyces
ellipsoides was used as inoculum in this fermentation process as it is
naturally found at the pineapple skin. In this study, the capability of
Response Surface Methodology (RSM) for optimization of ethanol
production from pineapple peel extract using Saccharomyces
ellipsoideus in batch fermentation process was investigated. Effect of
five test variables in a defined range of inoculum concentration 6-
14% (v/v), pH (4.0-6.0), sugar concentration (14-22°Brix),
temperature (24-32°C) and time of incubation (30-54 hrs) on the
ethanol production were evaluated. Data obtained from experiment
were analyzed with RSM of MINITAB Software (Version 15)
whereby optimum ethanol concentration of 8.637% (v/v) was
determined. The optimum condition of 14% (v/v) inoculum
concentration, pH 6, 22°Brix, 26°C and 30hours of incubation. The
significant regression equation or model at the 5% level with
correlation value of 99.96% was also obtained.