Abstract:
In studies on the effect of different levels of nitrogen nutrition on fruit
quality and storage behaviour of pineapple, it was found that at harvest, the
maximum reducing sugars, brix to acid ratio and sugar to acid ratio were registered
at lowest level of nitrogen at 8g/plant As the level of nitrogen was increased to
12g/plant, total sugars increased, but there was a decrease as the level was further
increased to 16g/plant. Acidity and TSS showed an increasing trend with increasing
levels of nitrogen.
During cold storage, higher levels of nitrogen recorded a decrease in
reducing sugars. Maximum increase in acidity was recorded by the lowest level of
nitrogen under both storage conditions. Increase in nitrogen level upto 12g per
plant was found to have a favourable influence on total sugars in both open and cold
storage conditions. Better retention of brix to acid ratio in cold storage and to
reducing sugars in open storage was observed when the nitrogen dose was increased
to 16g/plant.
