acta satech Journal of the Life & Physical Sciences Babcock

Organic Acids and Sugars of Mold Contaminated Pineapple Fruit at Dirrent Ripeness
V. A. Adisa(1), S. C. Nelson(2) & O. A. Oke(3)
(1&3)Department of Botany and Microbiology, Lagos State University, P. M. B. 1087, Lagos, Nigeria (2)Department of Plant Pathology, University of Hawaii 96822, U. S. A.
Received May 2nd, 2003, revised version November 2nd, 2003, accepted May 5th 2004

The effect of a fruit mold, Ceratocystis paradoxa, on the organic acids and sugars of Cayenne pineapple of seven ripeness categories was investigated. Fruits contaminated with the mold showed drastic reduction in organic acids and sugars. Sucrose and citric acid increased with increase in ripening in healthy fruit. There were no significant differences in the levels of oxalic, malic and ascorbic acids in ripe and unripe fruits. Malic acid and D- Glucose supported the best growth of mold in culture.
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