Dissertations / Theses on the topic 'Pineapple'

Thesis (M.Sc.) -- University of Western Sydney, Hawkesbury, 1994.
Thesis submitted in partial fulfilment of the requirements for the degree of Master of Science in Food Science, School of Food Sciences, Faculty of Science and Technology, University of Western Sydney, Hawkesbury, 1994. Includes bibliographical references.

Pineapple juice of low acid content was prepared by removal of acids by using weakly basic anion exchange resin, IRA-93. The changes in the contents of titratable acid, pH and total soluble solids of model solutions that contained the principal constituents of pineapple juice (citric acid, citrate salt and sucrose) were investigated. The adsorption of individual acids and changes in composition of juice after a de-acidification process were explored. The adsorbed acids were recovered as solutions by some eluants, and studies on colour development in the recovered solutions carried out. The solutions of adsorbed acids recovered by NaOH from the resin, which had been treated by model solutions, were brown in colour. The brown colour was also found immediately when NaOH was added to the resin treated with pineapple juice but it was not found in the treated juice during acid removal treatment when its pH rose to 10. A greater amount of the dark colour was observed in the desorbed solution from the resin that had been treated with pineapple juice. The use of sulphuric acid, sodium chloride, sodium sulphate, sodium bicarbonate and phosphate buffer solution to desorb the acids from pineapple juice-treated resins reduced the intensity of the colour, measured at pH 3.5, of desorbed acid solutions. The colours of the desorbed solutions were pH dependent. Either solution of sulphuric acid or sodium chloride has a comparable desorbing power to a solution of sodium hydroxide whereas the rest has a lower desorbing power

CoordenaÃÃo de AperfeiÃoamento de NÃvel Superior
Chitosan is a high molar mass polymer obtained from the partial deacetylation of chitin found in shellfishâs exoskeletum. It possesses some interesting features, such as: sugar absortion, non-toxicity, ability to form resistant films, biodegradability, anti-microbian activity and cicatrization properties, which allow this substance to be used in different areas. Chitosan has been studied for presenting several uses, acquiring, therefore, important industry interest. In order to this importance, some industries have been investing in chitosan finishing, possibilitating different ways of using it. However, there are no registers in literature about microbiological assessment concerning chitosan capsules, what does not allow to check its food security. Thus, this study intended to assess the food security regarding this production process, through physical-chemical analysis (moisture, pH and water activity) and microbiological tests (mesophilic bacterium, mold, yeast and total coliformes count) in chitosan - raw material -, in papaya and pineapple fibres, in before encapsulating product (chitosan with papaya and pineapple fibres) and encapsulated product (chitosan with papaya and pineapple fibres capsulated in gelatin capsules in plastic package, containing 120 capsules). The microbiological assessment included also the capsules and plastic packages, the equipments (encapsulator disk, funnel, platter and mixer) and the handlers gloves at the beginning and at the end of the process. Through the eight lots signed, chitosan - raw material â presented, as medium moisture, water activity, pH and cinder, respectively, 4,55%, 0,41, 8,83 and 1,10%. The results to papaya fiber and pineapple fiber were, respectively, 4,33%, 0,26, 5,11, 4,07% and 4,15%, 0,26, 4,24, 2,90%. The average obtained regarding to moisture, water activity, pH and cinder concerning the before encapsulating product and encapsulated product were, respectively, 3,20%, 0,36, 7,64, 1,65% and 3,98%, 0,36, 7,62, 1,40%. Regarding to all the microbiological analysis realized in chitosan â raw material â and in the inputs, the bacterian growth was ever < 10 UFC/g e < 10 UFC/bottle. The average obtained in mesophilic bacterium, mold and papaya and pineapple fibres yeast counting was, respectively, 2,51, 1,87 and 2,41, 2,29 UFC/g. The respective results to the before encapsulating product and encapsulated product were 1,86, 1,35, and 1,92, 1,15 UFC/g. The averages related to mesophilic bacterium counting in the encapsulator disk, funnel, platter and mixer were 1,65, 1,59, 1,54 and 1,72 UFC/cm2 . The respective results to mold and yeast were 1,59, 1,41, 1,49 and 1,11 UFC/cm2 . The mesophilic bacterium counting in the gloves of the handlers, at the beginning and at the end of the production process were, respectively, in average, 2,18 and 2,54 UFC/gloves. In all total coliformes analysis, the bacterian growth was ever < 10 UFC/g, < 10 UFC/bottle, < 10 UFC/cm2 and < 10 UFC/gloves. Based on these results, it was possible to conclude, in a concise way, that the pH low acidity and water low activity were limitant factors to the microbian developing in chitosan â raw material; that the inputs did not represent a contamination font to the encapsulated product; that the contaminations present in raw materials, before encapsulating product and encapsulated product were caused by the microbiota from the gloves themselves, equipments and handlers gloves, but there is no risk to consumers safety and the product analysed in this paper is safe
A quitosana à um polÃmero de alta massa molar, sendo obtida a partir da desacetilaÃÃo parcial da quitina proveniente do exoesqueleto de alguns crustÃceos. Possui caracterÃsticas como absorÃÃo de gorduras, nÃo-toxicidade, capacidade de formar filmes resistentes, biodegradabilidade, atividades antimicrobiana e cicatrizante; que permitem que essa substÃncia seja utilizada em diversas Ãreas. Esse composto vem sendo bastante estudado por apresentar vÃrias aplicaÃÃes, sendo assim um composto de grande interesse industrial. Em razÃo disso, algumas indÃstrias estÃo investindo no beneficiamento da quitosana, podendo esta ser industrializada de vÃrias formas. NÃo hÃ, porÃm, registros na literatura sobre a avaliaÃÃo microbiolÃgica de quitosana em cÃpsulas, nÃo existindo assim dados sobre a seguranÃa alimentar do produto. Assim sendo, esse trabalho visou avaliar a seguranÃa alimentar na produÃÃo desse alimento, atravÃs de anÃlises fÃsico-quÃmicas (umidade, cinzas, pH e atividade de Ãgua) e microbiolÃgicas (contagens de bactÃrias mesÃfilas, mofos e leveduras e contagens de coliformes totais) na matÃria prima quitosana, nas fibras de mamÃo e abacaxi, no produto antes de encapsular (quitosana com fibras de mamÃo e abacaxi) e produto encapsulado (quitosana com fibras de mamÃo e abacaxi encapsulada em cÃpsulas gelatinosas e acondicionadas em embalagens plÃsticas contendo 120 cÃpsulas). A avaliaÃÃo microbiolÃgica incluiu tambÃm as cÃpsulas e embalagens plÃsticas, os equipamentos (disco da encapsuladeira, funil da encapsuladeira, bandeja da encapsuladeira e misturador) e as luvas de manipuladores no inÃcio e no fim da produÃÃo. Ao longo dos oito lotes amostrados, a matÃria prima quitosana apresentou como mÃdia de umidade, atividade de Ãgua, pH e cinzas os valores de 4,55%, 0,41, 8,83 e 1,10%, respectivamente. Os respectivos valores para as fibras de mamÃo e abacaxi foram: 4,33%, 0,26, 5,11, 4,07% e 4,15%, 0,26, 4,24, 2,90%. As mÃdias obtidas referentes à umidade, atividade de Ãgua, pH e cinzas do produto antes de encapsular e produto encapsulado foram respectivamente: 3,20%, 0,36, 7,64, 1,65% e 3,98%, 0,36, 7,62, 1,40%. Em relaÃÃo a todas as anÃlises microbiolÃgicos realizadas na matÃria prima quitosana e nos insumos, o crescimento microbiano foi sempre < 10 UFC/g e < 10 UFC/embalagem, respectivamente. As mÃdias obtidas na contagem de bactÃrias mesÃfilas e mofos e leveduras das fibras de mamÃo e abacaxi foram respectivamente: 2,51, 1,87 e 2,41, 2,29 UFC/g. Os respectivos valores para o produto antes de encapsular e produto encapsulado foram: 1,86, 1,35 e 1,92, 1,15 UFC/g. As mÃdias referentes à contagem de bactÃrias mesÃfilas no disco, funil e bandeja da encapsuladeira e no misturador foram: 1,65, 1,59, 1,54 e 1,72 UFC/cm2. Os respectivos valores para mofos e leveduras foram: 1,59, 1,41, 1,49 e 1,11 UFC/cm2. A contagem de bactÃrias mesÃfilas nas luvas de manipuladores no inÃcio e fim da produÃÃo apresentou os respectivos valores de mÃdia: 2,18 e 2,54 UFC/luva. Em todas as anÃlises de coliformes totais o crescimento microbiano foi sempre inferior a 10 UFC/g, 10 UFC/embalagem, 10 UFC/cm2, 10 UFC/luva. Diante dos resultados obtidos foi possÃvel concluir de forma sucinta que a baixa acidez do pH e a baixa atividade de Ãgua foram fatores limitantes ao desenvolvimento microbiano na matÃria-prima quitosana; que os insumos nÃo representaram fonte de contaminaÃÃo para o produto encapsulado; que as contaminaÃÃes presentes nas matÃrias-primas, no produto antes de encapsular e no produto encapsulado foram decorrentes da microbiota presente nas prÃprias fibras, equipamentos e luvas do manipuladores, mas nÃo coloca em risco a seguranÃa do consumidor e que o produto analisado no presente trabalho pode ser considerado um alimento seguro

Land Tenure changes, resulting from rapid urbanisation, population growth and contested access to land, have resulted in shrinking farming land for Ghanaian pineapple farmers. This has contributed to the conversion of traditional farming pineapple lands into non-agricultural use. Pineapple farmers are therefore confronted with the problem increased tenure access costs, land expropriation and contested tenure access rights. However, research in this area is very limited in Ghana making it difficult to understand important dynamics and implications of land tenure changes. The research uses the example of pineapple farmers in two peri-urban areas in Ghana to examine the links between pineapple farming and land tenure. Field work data was gathered in Ghana (Nsawam district, Eastern Region and Awutu-Senya District, Central Region) using key informant interviews, household survey, and focus group discussions. The chosen context offered an excellent backdrop in which contestations over tenure access between farmers and real estate developers is contributing to increasing land scarcity. However, the research focuses attention on understanding how pineapple farmers manage and adjust to land tenure change. The study was presented in a summary and three research papers. The results of the research provided evidence to suggest that accelerated development of land markets is driving increasing processes of tenure individualisation. This is causing land to shift gradually away from customary control. Consequently, vulnerable groups such as poorer farmers and migrant groups are finding it increasingly difficult to access arable farming land securely. Wealthier farmers such as contracted groups with assured markets and higher incomes are taking advantage of their position to claim more land while poorer farmers are increasingly driven to look outside farming to gain employment and access income.

This research study examined the behaviour of co-digestion of landfill leachate with pineapple peel, focusing on biogas production. Laboratory scale batch experiments were conducted to investigate mono-digestion of leachate and of pineapple peel, and their co-digestion with three different mixing ratios. The inoculum and pineapple peel were derived from the Golden Circle factory and the leachate was collected from the Rochedale Landfill site in Brisbane, Australia. Mono-digestion of leachate had methane yield of 24 L kgVSconsumed-1 and volatile solids (VS) removal efficiency of 37%. The results from mono-digestion of pineapple peel showed the higher methane yield of 317 L kgVSconsumed-1 and higher VS removal efficiency of 80%. The reasons for better performance of digestion in pineapple peel digestion are the pineapple peel had a carbon to nitrogen ratio (C/N) of 24 to 1 that is suitable for anaerobic digestion process and the leachate sample was in mature age, as evidenced from low volatile solids (VS) and chemical oxygen demand (COD) composition and high pH level. Co-digestion batch experiments were run in the same reactors. 25 L of leachate was mixed with three ratios of pineapple peel - one, two and three kgVSpineapple peel m-3. The results showed that co-digestion of the leachate with two kgVSpineapple peel m-3 achieved the highest methane yield of 269 L kgVSconsumed-1 and 80% VS and 89% COD removal efficiency with good stability in the reactor. Further addition of pineapple peel at three kgVSpineapple peel m-3 to the leachate slightly decreased the biogas yield and overall VS and COD removal efficiency. The co-digestion results showed better performance than the mono-digestion of leachate due to synergism from pineapple peel as a co-substrate.
Thesis (PhD Doctorate)
Doctor of Philosophy (PhD)
Griffith School of Engineering
Science, Environment, Engineering and Technology
Full Text

Orientador: Sérgio Rangel Fernandes Figueira
Resumo: Objetivo: O objetivo geral deste trabalho é a caracterização do perfil dos produtores de abacaxi no município de Frutal-MG. Os objetivos específicos são: (i) estabelecer o perfil socioeconômico do produtor de abacaxi de Frutal-MG; (ii) identificar e quantificar os aspectos relacionados as características do sistema de produção de abacaxi no município, tais como: área plantada, rendimento da colheita, tecnologia e mão de obra utilizada em cada etapa da produção; (iii) investigar o comportamento dos agricultores em relação à gestão financeira, englobando a receita gerada com a produção e os financiamentos adquiridos e (iv) identificar as etapas que demandam maior e menor investimentos. Metodologia/Procedimentos de Pesquisa: Para o desenvolvimento deste estudo inicialmente foi realizada uma pesquisa de natureza exploratória e vasta coleta e análise de informações relevantes dentro do tema abacaxicultura, cultura do abacaxizeiro e agricultura familiar, com leituras de artigos científicos sem restrição de prazo de publicação, além de buscas em sites específicos como Google Acadêmico (https://scholar.google.com.br/), SCIELO e o P@rthenon da Faculdade de Ciências Agrárias e Veterinárias da Universidade Estadual Paulista (FCAV/UNESP) (http://www.parthenon.biblioteca.unesp.br), IBGE e FAO que foram incluídos na revisão. Foram utilizados os termos: inovação tecnológica, análise de custos, viabilidade econômica, viabilidade financeira, agricultura familiar, abacaxicultura, cultura do ab... (Resumo completo, clicar acesso eletrônico abaixo)
Abstract: Purposes: The general purpose of this study is to characterize the profile of pineapple growers in the municipality of Frutal-MG. The specific goals are: (i) to establish the socioeconomic profile of Frutal's pineapple producers; (ii) identify and quantify aspects related to the characteristics of the pineapple production system in the municipality, such as: planted area, crop yield, technology and labor used at each stage of production; (iii) investigate the behavior of farmers in relation to financial management, encompassing the revenue generated from the production and the financing acquired and (iv) identify the stages that require the largest and smallest investments. Research Methodology/Procedures: For the development of this study, an exploratory research was initially carried out and a vast collection and analysis of relevant information on the subject of pineapple, pineapple crop and family farming, with readings of scientific articles without restriction of publication period, as well as site searches. such as Google Scholar (https://scholar.google.com.br/) SCIELO, and the P@rthenon of the Paulista State University School of Agricultural and Veterinary Sciences (FCAV/UNESP) (http://www.parthenon.biblioteca.unesp.br), IBGE and FAO that were included in the review. The terms were used: technological innovation, cost analysis, economic viability, financial viability, family agriculture, pineapple, pineapple crop and family agroindustry, besides other criteria that co... (Complete abstract click electronic access below)
Mestre

Pineapple juice of low acid content was prepared by removal of acids by using weakly basic anion exchange resin, IRA-93. The changes in the contents of titratable acid, pH and total soluble solids of model solutions that contained the principal constituents of pineapple juice (citric acid, citrate salt and sucrose) were investigated. The adsorption of individual acids and changes in composition of juice after a de-acidification process were explored. The adsorbed acids were recovered as solutions by some eluants, and studies on colour development in the recovered solutions carried out. The solutions of adsorbed acids recovered by NaOH from the resin, which had been treated by model solutions, were brown in colour. The brown colour was also found immediately when NaOH was added to the resin treated with pineapple juice but it was not found in the treated juice during acid removal treatment when its pH rose to 10. A greater amount of the dark colour was observed in the desorbed solution from the resin that had been treated with pineapple juice. The use of sulphuric acid, sodium chloride, sodium sulphate, sodium bicarbonate and phosphate buffer solution to desorb the acids from pineapple juice-treated resins reduced the intensity of the colour, measured at pH 3.5, of desorbed acid solutions. The colours of the desorbed solutions were pH dependent. Either solution of sulphuric acid or sodium chloride has a comparable desorbing power to a solution of sodium hydroxide whereas the rest has a lower desorbing power
Master of Science (Hons) (Food Science)

Drying of agricultural products using solar energy is a method for preservation that has been used for centuries all over the world. This method has been effective especially in tropical and subtropical climates, due to the great availability to solar energy. The village Edumafa in Ghana has great cultivation of pineapples but has no post harvest process. A post harvest process as drying of pineapples can increase cultivation and introduce a new product to be sold at the market. This thesis is investigating the possibility of drying pineapples in coastal Ghanaian climate including both experimental method and simulation. A well functioning solar dryer is constructed based on literature study, which after the dryer is studied in simulated environment. Modifications on the model based on the actual dryer are simulated focusing on the temperature and air velocity distribution. The experimental study results in drying pineapple slices corresponding to eight pineapples in two days. Simulation of the solar collector shows that increased temperature at the end of the solar collector can be achieved when decreasing inclination and decreasing the size of the energy storage layer. Simulation of the drying chamber results in improved distribution of temperature and air velocity inside the drying chamber, providing improved drying conditions with increased inlet size and added flow disturbance. Further studies based on this thesis would be a study of adjustable thickness of the energy storage, and transient simulation. Adjustable thickness of the energy storage and air duct on a experimental dryer could improve the drying in undesirable weather conditions, why a study of defining the optimal adjustment thicknesses for different weather conditions could be of interest. Transient simulation of the drying process accounting for the weather change could improve the drying, since the geometry changes could be made and the drying process studied directly in the simulation tool before building the actual dryer. Transient study of the drying process could even study the effect of different thicknesses of the pineapple slices during drying.

Les diferències en els atributs de qualitat de la polpa de pinya del cultivar 'Gold' entre diferents parts del fruit i la influència de les condicions d'envasament van ser estudiades com a instruments orientats a l'obtenció de trossos de pinya fresca tallada amb una qualitat homogènia, reproduïble i duradora. Es van determinar les propietats físico-químiques, mecàniques i antioxidants, així com i el perfil dels composts aromàtics de la polpa de pinya fresca tallada de tres seccions transversals al llarg del seu eix central (superior, mig i inferior). Es va avaluar la influència de l'ús d'atmosferes modificades passives (envasades en aire, AIR, combinades amb l’aplicació d’una pel·lícula comestible a base d’alginat), i actives (en atmosferes de baix oxigen, LO: 12% de O2, 1% de CO2, i alt oxigen, HO: 38% de O2) sobre la qualitat de la fruita tallada. Es va trobar que el contingut de sòlids solubles (SSC), acidesa titulable (AT), contingut d'aigua, vitamina C, compostos fenòlics i activitat enzimàtica de la peroxidasa (POD) van ser significativament major en els trossos procedents del terç inferior del fruit (p <0,05), en comparació amb els d'altres seccions de la fruita, mentre que els paràmetres de color L* i b* van resultar més baixos. En general, la resposta mecànica de la polpa de pinya a les forces de penetració, tall, compressió i / o extrusió no varià significativament entre els trossos tallats de diferents seccions de la fruita; tanmateix, en assajos de tall, els trossos procedents del terç inferior de les pinyes mostraren una major resistència mecànica. Es van identificar i quantificar vint composts volàtils del perfil aromàtic de la pinya. D'ells, els més abundants van ser butanoat de metil, metil-2-metil butanoat i hexanoat de metil, mentre que els de major impacte en l'olor d'aquesta fruita van ser metil-2-metil butanoat, etil-2-metil butanoat, hexanoat d'etil i 2,5-dimetil-4-metoxi-3(2H)-furanona. A les tres seccions transversals de la fruita, es van identificar els mateixos components del perfil aromàtic, encara que el contingut total dels mateixos fou major en els trossos tallats del terç inferior (10910 mg / kg) respecte a aquells obtinguts del terç superior, a prop de la corona de la pinya (7560 mg / kg). El contingut dels principals compostos aromàtics de la pinya va variar en les diverses zones del fruit i també la seva composició relativa. D'altra banda, no es van observar diferències significatives en SSC, TA, pH i color de la pinya fresca tallada entre cap de les atmosferes avaluades durant dues setmanes d'emmagatzemament a 5 °C. El contingut de vitamina C i la capacitat antioxidant van ser un 15 i un 8% menors, respectivament, en els trossos de fruita envasats en les atmosferes HO que en LO o AIR, encara que no es van observar canvis durant l'emmagatzemament. El contingut total de fenols i la quantitat de líquid drenat dels trossos de pinya van variar per a les diferents condicions d'envasament i temps d'emmagatzemament. L'ús d'un recobriment comestible d'alginat sobre els trossos de pinya va contribuir a reduir la quantitat de líquid drenat en contrast amb les concentracions altes de CO2, que semblen afavorir-lo. La duresa i el treball associat al tall van ser majors per als trossos de pinya obtinguts a partir del terç inferior dels fruits (base), però no van mostrar variacions durant l’emmagatzemament. Addicionalment, el contingut de compostos volàtils va assolir un valor màxim durant la segona setmana d'emmagatzemament, reduint-se posteriorment. Donada la variació dels paràmetres de qualitat entre diferents parts de la pinya, és fa necessari l'ús de processos de barrejat que permetin l'obtenció de lots de fruita fresca tallada amb atributs de qualitat homogenis i reproduïbles. L'ús d'atmosferes modificades passives va afavorir la retenció dels compostos volàtils amb un major impacte en l'aroma de la pinya i de les seves propietats antioxidants. La seva combinació amb l'ús d'un recobriment comestible a base d’alginat podria afavorir una major reducció de les pèrdues de líquid durant l'emmagatzemament a 5°C.
Las diferencias en los atributos de calidad de la pulpa de piña del cultivar 'Gold' a lo largo de la fruta y la influencia de las condiciones de envasado fueron estudiadas como instrumentos orientados a la obtención de trozos de piña fresca cortada con una calidad homogénea, reproducible y duradera. Se determinaron las propiedades físico-químicas, mecánicas y antioxidantes, así como y el perfil de los compuestos aromáticos de la pulpa de piña fresca cortada de tres secciones transversales a lo largo de su eje central (superior, medio e inferior). Se evaluó la influencia del uso de atmósferas modificadas pasivas (envasadas en aire, AIR: 20.9% de O2, y los trozos de piña con ó sin una película comestible de alginato) y activas (en atmósferas de bajo oxígeno, LO: 12% de O2, 1% de CO2, y alto oxígeno, HO: 38% de O2) a 5 °C sobre la calidad de la fruta cortada. Se encontró que el contenido de sólidos solubles (SSC), acidez titulable (AT), contenido de agua, vitamina C, compuestos fenólicos y actividad enzimática de la peroxidasa (POD) fue significativamente mayor en los trozos de fruta procedentes del tercio inferior de la fruta (p <0,05), en comparación con los de otras secciones de la fruta, mientras que los parámetros de color L* y b* resultaron menores. En general, la respuesta mecánica de la pulpa de piña a las fuerzas de penetración, corte, compresión y / o extrusión no varió significativamente entre los trozos cortados de diferentes secciones de la fruta; sin embargo, en la prueba de corte, los trozos cortados del tercio inferior, cerca de la base de la fruta, mostraron una mayor fuerza de resistencia. Se identificaron y cuantificaron veinte compuestos volátiles del perfil aromático de la piña. De ellos, los más abundantes fueron butanoato de metilo, metil-2-metil butanoato y hexanoato de metilo, mientras que los de mayor impacto en el olor de esta fruta fueron metil-2-metil butanoato, etil 2-metil butanoato, hexanoato de etilo y 2,5-dimetil-4 -metoxi-3 (2H)-furanona. En las tres secciones transversales de la fruta, se identificaron los mismos componentes del perfil aromático, aunque el contenido total de los mismos fue mayor en los trozos cortados del tercio inferior (10910 mg / kg) con respecto a aquellos cortados del tercio superior, cerca de la corona de la piña (7560 mg / kg). El contenido de los principales compuestos aromáticos de la piña varió a lo largo de la fruta y también su composición relativa. Por otro lado, no se observaron diferencias significativas en SSC, TA, pH y el color de la piña fresca cortada entre ninguna de las atmósferas evaluadas ni durante dos semanas de almacenamiento a 5 °C. El contenido de vitamina C y la capacidad antioxidante fueron 15 y 8% menores, respectivamente, en los trozos de fruta envasados en las atmósferas HO que en LO o AIR, aunque no se observaron cambios a lo largo del almacenamiento. El contenido total de fenoles y la cantidad de líquido drenado de los trozos de piña variaron para las distintas condiciones de envasado y tiempos de almacenamientos. El uso de una película comestible de alginato en los trozos de piña contribuyó a reducir la cantidad de líquido drenado en contraste con las concentraciones altas de CO2 que parecen favorecerlo. La dureza y el trabajo asociado al corte fueron mayores para los trozos de piña cortados del tercio inferior de la fruta (base), pero no mostraron variaciones a lo largo del tiempo. Adicionalmente, el contenido de compuestos volátiles alcanzó un valor máximo durante la segunda semana de almacenamiento, reduciéndose posteriormente. Dada la variación de los parámetros de calidad a lo largo de la piña, es necesario el uso de procesos de mezclado que permitan la obtención de lotes de fruta fresca cortada con atributos de calidad homogéneos y reproducibles. El uso de atmosferas modificadas pasivas favoreció la retención de de los compuestos volátiles con mayor impacto en el aroma de la piña y de sus propiedades antioxidantes. Su combinación con el uso de una película comestible de alginato, podría favorecer una mayor reducción de la pérdida de líquido durante el almacenamiento a 5 °C.
The flesh quality profile of Gold cultivar pineapple and the influence of packaging conditions on fruit pieces were studied as tools to prop up homogeneous, reproducible, and endurable quality of fresh-cut pineapple. Physicochemical, mechanical and antioxidant attributes, as well as the aroma profile of the natural occurring volatiles were determined for three cross-sections cut along the pineapple. The influence of packaging conditions using passive modified atmosphere (AIR) with and without an alginate coating and two active modified atmospheres (low oxygen, LO: 12 % O2, 1% CO2 and high oxygen, HO: 38% O2) at 5 °C on the quality of the fresh-cut fruit was also assessed. Soluble solids content (SSC), titratable acidity (TA), water content, vitamin C and phenolic compounds content, as well as POD activity in the bottom third of the fruit were significantly higher (p<0.05) than in other sections, while L* and b* color parameters were smaller. In general, the mechanical response of pineapple flesh to penetration, cut, compression and/or extrusion forces did not significantly vary among pieces from different sections of the fruit, except for the shear test, which showed the largest resistance in pineapple pieces cut from the bottom third of the fruit. In addition, twenty volatile compounds were identified and quantified from the fresh pineapple aroma profile. The most abundant volatile compounds were methyl butanoate, methyl 2-methyl butanoate and methyl hexanoate, whereas the most odor active volatiles of pineapple aroma were methyl 2-methyl butanoate, ethyl 2-methyl butanoate, ethyl hexanoate and 2,5-dimethyl-4-methoxy-3(2H)-furanone. The same aroma profile constituents were found in the three cross-sections of the fruit, but the total volatiles content increased from the top to the bottom third of the fruit (7560 to 10910 μg/kg). The concentration of the main odor active volatiles as well as their relative content varied along the fruit. On the other hand, AIR, LO and HO atmospheres allowed the preservation of SSC, TA, pH and color of fresh-cut pineapple for two weeks without differences among packaging atmospheres. Vitamin C content and antioxidant capacity were smaller in fruit pieces packed under HO atmosphere than in LO or AIR, but no changes were observed along storage. Total phenols content and juice leakage differed among packaging conditions and along storage. Alginate coating helped to reduce juice leaked from pineapple pieces, while high CO2 concentrations were likely to promote it. Shear test hardness and work were bigger for pineapple pieces cut from the bottom third than other parts of the fruit; however, mechanical characteristics of the fruit were not modified during storage. Moreover, volatile compounds content reached a maximum during the second week of storage, and depleted thereafter. The use of passive modified atmosphere and alginate coatings could favor longer withhold of odor active volatile compounds and antioxidant attributes in the fresh-cut fruit, with reduced juice leakage along storage at 5 °C. Adequate mixing procedures during fresh-cut pineapple preparation, accounting for quality attributes differences along the fruit, are needed for homogeneous and reproducible quality of fresh-cut pineapple.

Fruits and vegetables are highly perishable, produced seasonally, and large quantities (about 50-60% of production) are wasted during high season due to poor handling and lack of cold storage in Tanzania. Processing excess pineapple into vinegar which can be used for preservation of other fruits and vegetables may be a helpful strategy for reducing losses. Vinegar was produced from pineapple juice supplemented with sugar to produce different degrees of Brix (13, 20 and 30) and was fermented with Saccharomyces cereviciae, Acetobacter pasteurianus, and Gluconobacter oxydans. Levels of acetic acid were measured in the vinegar produced. High production (5.8%) of acetic acid was observed with pineapple juice concentrated to 130 Brix with the combination of Saccharomyces cerevisiae, A. pasteurianus and G. oxydans. The pineapple vinegar produced was used for preservation of carrot and mango. The pH of carrot pickle and mango chutney was monitored for three months. The pH of preserved carrot and mango was below 4 and no significant changes in pH were observed during three months storage at 29-320C. Chemical analysis of vitamin A and vitamin C showed high losses of Vitamin A in carrot and increased vitamin A in mango, but losses of about 74% and 85% of vitamin C were observed in carrot and mango after processing. Consumer sensory testing of pineapple vinegar, carrot pickle and mango chutney showed no significance different on overall consumer acceptability of products during storage. Pineapple vinegar can be used to rescue mango and carrots that would otherwise be lost, producing highly acceptable food products in Tanzania.
Master of Science in Life Sciences

Includes bibliographical references.
The waste streams from the pineapple canning industry are a valuable source of carbohydrates, in particular dietary fibre (DF) and neutral sugars. In addition, the waste is a suitable source of antioxidants, enzymes such as bromelin and flavours. Since this waste (core and peel) is currently sold at minimal cost to cattle farmers for use as cattle feed or compost, alternative uses of the material with commercial potential was investigated.

International awareness and demands for the protection of the environment by the public on industry has only been pushed into the limelight in the past couple of decades. Prior to this it could be argued that it was accepted that environmental protection and economic development were at odds. However it has since been recognised that there is a need to achieve environmental sustainability, the concept of which was released in the 1987 Brundtland Report released by the United Nations. There are a number of ways that industry can reduce its impact on the environment and thus help reach this goal. While some advocated that stricter legislation would result in greater innovation by industry in “cleaning-up” its act, such as the Porter Hypothesis, there were also a number of new concepts and voluntary industry codes being developed. These new practices and codes have been promoted by organisations such as the International Chamber of Commerce and include technological improvements within organisations and improved resource productivity. The aim of this case study research was to find out what the environmental policy and related performance of Summerpride Foods Ltd, a pineapple processing factory in East London was and does an understanding of its environmental performance provide insights for improved efficiency. This involved the identification and analysis of what resources were used during the processing of pineapples as well as making recommendations that would result in increased efficiencies of their use. Due to the number of resources identified, only the use of water and coal which were ranked as having the highest impact were investigated further. The literature review showed that there are industry moves to applying cleaner production and eco-efficiency concepts as a means to attaining environmental sustainability. There are a number of voluntary environmental management system standards and codes that organisations can subscribe to with most probably the ISO 14001 standard being the most internationally recognised. There are many benefits to organisations adopting such standards. The use of lifecycle assessments is a useful tool that can be used to assess the environmental impact of a product through its entire life and thus enable one to identify all resources used and their impact, as well as to provide the information required to quantify areas where the greatest improvements can be made. The results of this research showed that at the start of the study, there was no formal environmental policy in place at Summerpride Foods Ltd and that this was starting to become a requirement with some customers. The detailed results which focused on water and coal usage showed that current operating methods do not recognise the importance of any wastage and that there are a number of changes that could be made that would not only result in better efficiency of use but would also result in substantial financial savings to the organisation. Summerpride Foods Ltd currently has a number of systems in place that help reduce its impact on the environment but these are not formally recorded. Summerpride Foods Ltd should adopt the principles of eco-efficiency and record all systems that impact on the environment. This would be the first step to attaining a formal environmental management system accreditation which due the increasing competitiveness of the international market in which Summerpride Foods Ltd operates, would give it a degree of advantage over those competing pineapples processing factories that do not have such accreditation.

O abacaxi é uma das frutas tropicais mais famosas, produzidas e consumidas no mundo. O seu bom aspecto visual pode levar à aquisição de fruto ácido, sem doçura e sem a qualidade de consumo desejada. O Smooth Cayenne é o cultivar de abacaxi mais produzido mundialmente e a sua produção no Brasil está concentrada na região Sudeste. O seu volume de comercialização no Entreposto Terminal de São Paulo - ETSP da Companhia de Entrepostos e Armazéns Gerais de São Paulo CEAGESP vem diminuindo ao longo do tempo quando comparado ao cultivar Pérola, cujas regiões de produção estão mais distantes e as estradas de acesso são piores. O objetivo deste estudo foi retratar a qualidade do abacaxi Smooth Cayenne, considerado como o mais valorizado pelos atacadistas, com medidas simples e objetivas, que possam ser facilmente adotadas pelos produtores na colheita. Os frutos, produzidos nos estados de São Paulo e Minas Gerais, foram coletados semanalmente, entre Outubro de 2007 a Janeiro de 2009. Foi considerado saboroso o abacaxi que apresentou, nos terços apical, mediano e basal, teor de sólidos solúveis - SS maior ou igual a 12 ºBrix, um limite máximo de acidez titulável - AT de 0,6% expressos em ácido cítrico e a relação SS/AT maior ou igual a 20. Não foi possível estabelecer uma boa correlação entre as variáveis de caracterização destrutivas e não destrutivas do abacaxi. A avaliação dos aspectos qualitativos de sabor exige a utilização de medidas destrutivas. Os frutos saborosos, mostraram-se menores, mais leves e mais firmes e com maior pH do que os não saborosos. Foi desenvolvido um modelo de regressão logística em que a variável resposta indica a probabilidade de um abacaxi ser saboroso ou não. O modelo que utilizou as variáveis: teor de sólidos solúveis, circunferência da base, comprimento com coroa e firmeza mostrou efeito significativo, para os abacaxis Smooth Cayenne colhidos no segundo semestre, em relação à probabilidade do abacaxi ser saboroso.
The pineapple is one of the most famous and worldly produced and consumed fresh fruit. Its good appearance can take to the acquisition of an acidic and sugarless fruit, lacking the necessary consumption qualities. The Smooth Cayene pineapple is the variety most produced worldwide and in Brazil. Its production is concentrated at the Southeast Region. Its volume at CEAGESPs market has been decreasing over time, when compared to the Pérola variety, that has more production are more distant and access roads are worse. The purpose of this study was to make a Smooth Cayenne pineapples quality profile, measuring and correlating the quality attributes of the fruit, considered the most valued, by the CEAGESPs pineapple whosalers, using simple and objective measures, that could be easily adopted by the growers at harvest. The fruit, that was collected each week from 2007, October to 2009, February, was produced at the states of São Paulo and Minas Gerais. A fruit was considered tasty when, at its apical, median and basal transversal slices,presented the soluble solids content equal or superior to 12o Brix, an acidity equal or inferior to 0,6%, measured by titratable acidity, reported as % citric acid and the relation soluble solids and titratable acidity equal or superior to 20. It was not found a good correlation between the internal and external characteristics of the fruit. The evaluation of the taste demands destructive measures. The tasty fruits are smaller size, weight less and have more firmness, higher pH than the non tasty fruits. A logistic regression model was developed to indicate the probability of the fruit being tasty or not tasty. The variables soluble solids content, basal circumference, length of the fruit with its crown and firmness has shown significance for the fruits harvested at the second semester of the year. The same wasn´t true for the fruits harvested at the first semester, from January to July, perhaps because there were fewer tasty fruits at this time.

碩士
淡江大學
亞洲研究所碩士班
99
Following the United States military invaded Okinawa in 1945, Okinawa had been governed by US until 1972. As a result of the defeat in World War II, Japan abandoned its sovereignty over Taiwan. KMT’s ROC government which was defeated by Communist lost control of mainland China and,subsequently, withdrew into Taiwan and started its rule over the island. Taiwan, which was used to be a main supply base of pineapples for Japan, was replaced by Okinawa, to where Taiwanese workers for pineapple farming were started to introduce in 1963. In Okinawa, pineapples were produced in Yaeyama and north of Okinawa main island, where canned pineapple factories were built one after another. As the industry grew to be the key industry of the area, the factories needed large numbers of workers. Since not enough labor was available to fill the necessity only in the area, Okinawa started to introduce female workers called ‘joko’ from Taiwan where pineapple industry was more developed than Okinawa. Many Taiwanese had worked in the factories during the cropping seasons every year until 1971, one year before when Okinawa was returned to Japan. Previous studies include those which trying to explain the labor migration phenomenon by push-pull theory from sugar cane industry or Taiwanese government’s point of view, and analysis of the female workers depicted on the literary work. No study, however, has focused on the actual life and work of the female workers. This thesis studies process and factors of the labor migration between Taiwan and Okinawa during 1960’s. The materials used here include official documents, articles and so forth then, and life history of female workers obtained by author’s interviews.

Static ultra-high pressure (200, 270, and 340 MPa) and sinusoidal and step-pressure (0-270 MPa) pulses were compared by determining their effects on bacteria and yeast survival counts. Samples were commercial pineapple chunks used as is and fresh cut pineapple and pineapple juice inoculated with Saccharomyces cerevisiae 2407-1a. Surviving bacteria and yeast counts were determined using plate count agar (PCA), acidified potato dextrose agar (PDA) and yeast extract dextrose agar (YEPD). Commercially acceptable reduction of microflora for pineapple (greater than 2.5 log cycles) were observed at static pressure of 340 MPa for 15 min at three temperatures (~4, 21, and 38°C). Longer process times (40 and 60 min) at this pressure did not result in further significant count reductions. Lower pressure treatments, 270 and 200 MPa for 15 min, at these temperatures reduced the microbial population of pineapple by 1-2 log and less than one log, respectively. Static pressures treatments of 270 and 340 MPa at 21°C were found to reduce bacterial and yeast counts by 5-log cycles on inoculated fresh cut pineapple. Total bacteria and yeast counts remained <25CFU/plate after a 1/10 sample dilution during 60 days of storage at 4°C. Sinusoidal and step-pressure pulses were compared with static pressure treatments for the inactivation of S. cerevisiae 2407-1 a in pineapple juice. No inactivation was observed after 40-4,000 fast sinusoidal pulses (10 cycles/s) at 4-400 s in the 235-270 MPa range. Static 270 MPa treatments at 40 and 400 s resulted in 0.7 and 5.1 decimal reductions, respectively. Slower 0-270 MPa step pulses at 0.1 (10 pulses), 1 (100 pulses) and 2 (200 pulses) cycles/s with 100 s total on-pressure time resulted in 3.3, 3.5, and 3.3 decimal reductions, respectively. A comparable static pressure treatment resulted in 2.5 decimal reductions. Changing the on-pressure/off-pressure time ratio showed that treatments with longer on-pressure time were more effective. Step pressure pulses (0-270 MPa) on inoculated pineapple chunks for 100s at 0.1 (10 pulses, T3) and 2 (200 pulses, T5) cycles/s were more effective than a 100 s static 270 MPa (T1). After 30 days of refrigerated storage T1 samples showed >10³CFU/g in bacteria and yeast counts, while T3 and T5 had < 10CFU/plate after a 1/10 sample dilution. Both 5 and 10 min step pulsed 0-270 MPa treatments were as effective as 15 min static 270 and 340 MPa. Treatments T3 and T5 for 5 min yielded 0-4 CFU/plate after a 1/10 sample dilution during 30 days of refrigerated storage and recovery of pressure-injured cells was not observed. Static 15 min pressure at 270 MPa and 340 MPa resulted in 0-10 and 0-8 CFU/plate after a 1/10 sample dilution during the same 30 days of refrigerated storage. Step pressure treatment seems to be more effective than static pressure for inactivating bacteria and yeast in pineapple; recovery of pressure-injured cells was not observed under refrigerated storage conditions.
Graduation date: 1997

碩士
國立中興大學
植物醫學暨安全農業碩士學位學程
107
Pineapple fusariosis was reported to be infected by Fusarium sp. and Penicillin sp. In Taiwan, no previous study about this plant disease has been reported. Recently, brown fruitlet infected from stylar was discovered in ’Tai Nung No. 20’ pineapple. Becasuse not all infected fruits can be identified by outside appearance, farmers couldn’t pick out the infected fruit before sale, which cause many problems and reduce farmers’ willingness of srowing ’Tai Nung No. 20’ pineapple. Fusarium isolates was isolated from infected fruits collected from Zhuqi Township, Chiayi County and Minxiong Township, Chiayi County. Fruits inoculated with these fungal isolates by wounding showed the same symptom as those collected from Chiayi. The cause of the symptom was confirmed after re-isolation. Phylogenetic analysis of isolates was assessed based on sequence data of the translation elongation factor 1-α and β-tubulin gene. Analyses showed that the isolates are Fusarium ananatum, which is morphological charateristics indistinguished from Fusarium guttiforme and can only be identified by molecular. Results from the survey of the disease of pineapple fusariosis in Zhuqi Township, Chiayi County and Minxiong Township, Chiayi County indicated that the fruit disease incidence is 70%~80% but the infected fruits with outside symptom is lower than 10% suggesting that 60%~70% infected fruits couldn’t be identified. Comparison of the symptom between ‘Tai Nung No. 20’ pineapple and ‘Tai Nung No. 17’ pineapple revealed that the symptom on ‘Tai Nung No. 17’ pineapple fruit was partial lignification. The symptom on ‘Tai Nung No. 20’ pineapple fruit was widely softening. These results suggested that ‘Tai Nung No. 17’ pineapple may have horizontal resistance to pineapple fusariosis. In this study, Fusarium ananatum (CMF1601) was inoculated at different growth stages. The fruitlets of ‘Tai Nung No. 17’ pineapple inoculated at floret blossm stage showed significantly higher disease incidence than that of control. The fruitlets of ‘Tai Nung No. 20’ pineapple inoculated at floret blossom stage and the end of floret blossm stage displayed significantly higher disease incidence than that of control. This result is similar to previous studies indicated that the pathogen mainly penetrates the plant from the floret blossom stage to the end of floret blossom stage. In this study, physical methods and non-chemical pesticides were applied to control pineapple fusariosis. Results from physical methods demonstrated that neither bagging nor splash avoidance showed good results. In fact, results from some treatments were even worse than control indicating that physical method couldn’t prevent Fusarium ananatum from penetration. Furthermore, the physical methods may increase the humidity around the fruit and promote the disease development. Results from the non-chemical pesticides showed that the applications of 0.5% mint oil and 5.0% Amur cork-tree bark extract were the best. The percentage of browning area with 0.5% mint oil and 5.0% Amur cork-tree bark extract were 1.76% and 0.85%, respectively. In addition, mint oil can kill insects at the time of application. However, the control result from mint oil was poorer than that of 5.0% Amur cork-tree bark extract. Although the control result from 5.0% Amur cork-tree bark extract was the best among all treatments, the outside appearance of pineapple fruit sprayed with 5.0% Amur cork-tree bark extract may turn yellow. These results suggested that Amur cork-tree bark extract may promote disease resistance of pineapple fruits. Future research should focus on finding control methods that have better control effect and don’t affect outside appearance of fruits.

碩士
東方設計大學
文化創意設計研究所
107
Taiwan experiences a subtropical climate, giving a suitable growing environment for pineapple plantation. Dashu district in Kaohsiung city has a long history of pineapple plantation. Among varieties, the “Tainung No. 17:Golden Diamond Pineapple” occupies an important place because of its smooth texture, and sweet flavor that obtain a high customer acceptance. In recent years, although it has been widely taken as specialty fillings among Taiwanese pastry shops, the stereotypical image with fame of the “Taiwanese Golden Brick” has limited its appearance: square and rectangle forms and its pastry dough production methods. It has turned out that appearance of merchandises looks so alike that there has been no outstanding focus for neophiliac consumers in Taiwan. “Fine feathers make fine birds.” For pastry filling, the appearance, the shape are its feather. Its basic form comes from a visual centered design, amalgamated by five senses of visual design: intercommunication and interfusion of visual, hearing, tactile, smelling, tasting senses of human being, which is a center value within contemporary design. Rated 87% of human senses, visual perception is an important key to attract consumers because it reacts to overall appearance design. That is the reason why it is crucial that designers ought to have the knowledge in terms of shaping factors, consequently express the design concepts with any materials, skills, and methods by following their inclinations. This creation study is based on the creation of pineapple cake as topic, in application of relevant materials from field research, literature review, and case study as history basis, based on the concept of food culture thinking through food redesign. This study utilizes shaping, colors, and quality factors in “five senses of appearance design” as bases. Colored with natural ingredients, Chinese style wheat flour processing oil dough is used during production process, round shaped for pineapple fillings, in order to express “perfection” and “prosperity” – a new image of pineapple cake – representing the auspicious meanings in Chinese culture. This creation aims to highlight the connotation and the difference of pineapple cakes forwardly to meet the purposes of Chinese etiquette and custom of life, traditional festivals, religious beliefs and souvenirs or gifts. The intercommunication between creators, their works, and consumers would not matter until this experience is perceived. This creation study completes a series of pineapple cakes, interpreting creation concept and connotation by actual “scenario experience”, provided with merchandise references, in order to add values to Taiwanese pineapple cakes. Through this creation, it is hoped to seek more possibilities of design application between “food cultural thinking” and “five senses experience” with the following researchers in terms of Taiwanese pineapple cake investigation and creation design. It is also hoped to keep advantages of pineapple cakes on cultural sustainable development scale. The propositions in this creation study are centered on providing references to those following researchers.

碩士
國立屏東科技大學
農園生產系所
104
This business performance study of the pineapple industry is based on the case “farm A”. And all the statistic analysis of Case “farm A” is on the basis of the secondary data of Agriculture Department survey published by the Council of Agriculture. General farm management is similar to enterprise management. It includes the cost, revenue, business performance and breakeven point analyses. The results can help improving the farm management. Results: Fertilizer cost of “farm A” is less than the average 26,045 NTD. Labor cost of “farm A” is more than the average 150,397 NTD. Family labor cost of “farm A” is less than the average 93,291 NTD. Material cost of “farm A” is more than the average 147,602 NTD. Total direct cost of “farm A” is more than the average 322,499 NTD. Farm machinery cost of “farm A” is more than the average 33,279 NTD. By-product value of “farm A” is more than the average 218,246 NTD Average yield of “farm A” is less than the average 10,396 kg. Major product value of “farm A” is less than the average 182,155 NTD. Break-even point of “farm A” is less than the average 326, 332 NTD. Family remuneration of “farm A” is less than average 419,623 NTD. Revenue of “farm A” is less than the average 454,932 NTD. Production cost per 100 kg of “farm A” is more than the average 531 NTD. The analysis shows actual sales amount is larger than break-even point. Actual yield of “farm A” is 40,000 kg and sales value is 900,000 NTD. But break-even point sales amount is 4,828 kg and sales value is 108,635 NTD. Both of the actual yield and sales value are greater than break-even point. Whether the production costs or yield, price and cost control of the pineapple farm A are not as good as Pingtung County and the industry averages. Pineapple industry is a feasible business because the actual sales volume is more than break-even point sales volume. Cost analysis, revenue analysis, business performance analysis, break-even point analysis

碩士
國立嘉義大學
生物機電工程學系研究所
106
Abstract This study developed a seated pineapple harvesting dedicated machine attached to a farm concentrated Handling truck.Design and R&D is based on the design concept of “Artificial Mining Machinery Collection” The main structural design research and development is focused on the farm concentrated Handling truck and harvesting platform department.The diesel engine wheel transmission is used as the vehicle body power source, and the harvesting department is designed to use the hydraulic system as the lifting power to adjust the height of the harvesting position.The harvesting department is designed and installed at the rear end of the harvesting machine, equipped with two harvesting laborers, and can harvest four lines at a time for each operation.The artificially harvested pineapple fruit is immediately put in the basket. After the full set of each basket, the oil pressure system is used to control the lifting handle to lift and lift to the scoop bucket platform, and the roller conveyor is pushed into the bucket to achieve labor-saving delivery Features. The test results show that the pineapple harvester harvested in this study does not need to bear the weight and manual handling of pineapple, and can largely replace the heavy harvesting methods of traditionally harvested pineapple, and can avoid the collision damage of pineapple fruit during operations. Since artificial harvesting increases with the harvest time, physical fatigue and physical exertion also increase. In order to improve the efficiency of harvesting and the willingness of young people to stay in agriculture, the collection basket and hydraulic lift system are designed to harvest, harvest, and transport the harvester. The established operation mode shows that labor saving and efficiency are obvious. After the farmers use the mechanized operation habits, they will greatly reduce their labor demand and improve their harvesting efficiency. They are expected to increase the income of the farmers and assist in the creation of the pineapple industry's ability to compete in the international market. Keywords: Pineapple, Harvester, Ride Style

碩士
國立屏東科技大學
食品科學系所
96
The effects of glucose, fructose, sucrose, maltose, brown sugar and candy sugar on the quality of pineapple wine will be investigated in this study, and the application of its wine lees on the germination of Chinese white cabbage, potting test and wine lees cake making will be studied also. The results showed the fermentation speed was faster and the ethanol production was higher in the glucose-added fermented wine, the ethanol content was 10.3% in the maltose-added and candy sugar-added fermented wine, the ethanol production was lowest in these two tests, the candy sugar-fermented wine was clear than the others, and its %T was 99.1%. The DPPH ability of all wines were over 70% except the brown sugar-added fermented wine, and the DPPH ability of all wines were higher than that of its wine lees. The fructose-added fermented wine and the candy sugar -added fermented wine get the higher acceptance on sensory evaluation. The fructose-added fermented wine lees and the sucrose-added fermented wine lees get the higher germination rate on Chinese white cabbage, so the fructose-added fermented wine lees and the sucrose-added fermented wine lees were used as the organic fertilizers substitution in the test. Wine lees and commercial organic fertilizers were fertilized into Chinese white cabbage, begonia and whorled wmbrella plant to observe the plant growth. The pH values of the soil fertilized with wine lees and commercial organic fertilizers were increasing from 6.5 to 7.1, the productivity of the groups fertilized with wine lees were highest, and the control groups were lowest. The morphology values of begonia, including plant height, stem circumference, leaf area, flower area and flower count, was highest in the group fertilized with commercial organic fertilizers and the control group was lowest. The morphology values of whorled wmbrella plant, including plant height, stem circumference, and leaf area, was highest in the group fertilized with wine lees and the control group was lowest. Moreover, the dietary fiber content was over 11.8 % (by dry weight) for all the wine lees, the wine lees to be added in the cookies was to be studied also, the groups added with the fructose-added fermented wine lees and the glucose-added fermented wine lees get the higher acceptance on sensory evaluation. In order to increase the value-added of the pineapple wine lees, it can be used as the good source of the organic fertilizer and cookies additives.

碩士
國立中興大學
園藝學系所
97
The correlation between organic acid contents and organic acid metabolizing enzyme activities in fruits of nine pineapple cultivars were studied. The results showed that organic acid contents increased during early stage of fruit development and decreased after mature stage,which coincided with the chagne of citrate synthase (CS) activities. When citric acid (CA) contents increased, aconitase (ACO) activities decreased in eight pineapple cultivars and when CA contents decreased, ACO acitivities increased in five pineapple cultivars. There were significant negative correlations between phosphoenolpyruvate carboxylase(PEPC) activity and CA contents and there were significant positive correlations between PEPC activity and malic acid (MA) contents. The results suggest that PEPC might play an important role on total organic acid metabolism in pineapple fruit. ''Tainung-17'' pineapple fruits were treated with hot water dipping or cold storage and the results showed that malic enzyme (ME) was the main enzyme determining the organic acid contents in 35-40℃ hot water dipping treatments, but when temperature of hot water dipping raised to 40-45℃, the main enzymes were PEPC and mitochondria-aconitase (mACO). During cold storage (8℃), the main enzyme related to organic acid contents was PEPC, and in the treatment of 12℃ cold storage, malate dehydrogenase (MDH) might also effect the acid contents. A decrease in cytosolic-ME activity accompanied with an increase in MA content during cold storage. It suggests that MDH and cytosolic-ME aree the main enzyme for MA metabolism. Overall, PEPC might be the main enzyme for determining the organic acid contents in pineapple fruits. CS and ACO can affect the CA contents and MA contents was effected by MDH and cytosolic-ME during cold storage.

碩士
南台科技大學
資訊工程系
98
In recent years, the biotechnology is keeping progressing, crop improvement especially. Therefore, we can create many sorts of crops even thought they are in the same category. We will identify their differences by different appearance of each. In this reason, this thesis provides two methods of texture feature & color and distinguishes the difference by experiment of pineapple. The thesis including three parts: First, “The Image Capture”. In the image training part, I use pineapple eyes. In the image testing part, I use a piece of pineapple coating; Second, “Establishment of Feature Database”. My database is taking samples for 100 pineapple eyes from 5 kinds of Taiwan’s pineapples and then transferring the color space from RGB to YCbCr. Y is equal to texture features of each sample which got from local binary pattern. Besides, I add Cb and Cr as the support of color feature. After that, I can link texture and color to what feature vector is. Finally, getting decision function of each kind of quantity of pineapple’s eyes through SVM.; Third, “Classification by Feature Prediction”. To use SVM according to the feature database which established image testing on the pineapple eyes in order to predict; In the above saying, the part of cutting pineapple’s eyes, I use image testing to reinforce the part between pineapple eyes and net part by histogram stretching. After that, I recognize all possible positions of pineapple eyes by morphological. Using the same sample training method and getting texture & color feature. According to decision function which got from previous image database of pineapple to judge what image is for what kind of pineapple. Finally, gathering statistics from all images of segments and deciding recognition result by vote. This experiment method was offered by my research institute. It can prove that the recognition rate from pineapple breed is about 80%.

碩士
國立嘉義大學
生物藥學研究所碩士班
92
The pineapple (Ananas comosus Merr.) belongs to (Bromeliaceae), a kind of perennial herbaceous plant, and area of origin in South America In Taiwan, the pineapple is major produced in Minxiong Shiang, Chiayi County. Bromelain extraction from pineapple was confirmed by medicine and the biochemistry research had three main effects, anti- inflammation, the increase immunity and the dissolved thrombus and formally used in medical health care, now it comes the prevalent health foods in American and European countries. According to the statistical data from the Department of Health of Executive Yuan in 1997, the top ten causes of death still are the malignant tumor (cancer) as the heads, especially the liver cancer ranked first. Therefore, we took the parts of fruit, kernel, leaf, peel and root in Tai-Nong no.16, 17 and 19 pineapple provided by Minxiong Shiang, Chiayi County, as an experimental material .After precipitation with different solvent to obtain crude enzyme ,compared the production with different strain pineapple.I discovered that the more production was Tai-Nong no.17 pineapple fruit part used by precipitation of 80% ethanol ,and tested the cytotoxicity of human hepatoblastoma─Hep G2.The most effective one was the fruit part used by precipitation of 80% ethanol, which to IC50 of Hep G2 is 37.53mg/ml, and the Comparison group, bromelain, is 4.0mg/ml. After heat inactivation the crude enzyme and bromelain, the cytotoxicity decreased and conformed the crude enzyme had Cytotoxicity activity. To trace the composition of crude enzyme, I used SDS-PAGE and deduced their active constituent might be the same as bromelain. Results of this research discovered in the pineapple fruit truly includes poisonous component to the human liver cancer cell, that can be developed as nutrition supplement in the future. It will not only reinforce the economic value of pineapple but also achieve the goal of fine agriculture reforming.

碩士
國立屏東科技大學
食品科學系
91
The objective of this study is to research the effect of fermentation and aged conditions on the quality of cayenne variety of pineapple (Ananas comosus [L.] Merr.). It’s urgent to develop local fruit wines, specially aiming at producion areas in south of Taiwan. First selected the suitable commercial yeasts from Saccharomyces cerevisiae: Lalvin V-1116, Lalvin L-2226, Lalvin 71B 1122, Danstil B, Danstil D, Pasteur champagne for alcohol fermentation at 15℃. The next step tried to find out the suitable fining agent from bentonite, gelatin, silica gel, isinglass, potassium caseinate, PVPP, sparkolloid, then looked for optimal treatment (0, 0.5, 1.5, 3, 5g/L) of bentonite during pineapple wine making. The final step would be investgate the changes of pineapple wine aging 3 months at 15, 25 and 50℃. The results showed that wine fermented at 15℃by Saccharomyces cerevisiae. Pasteur champagne has higher alcohol content (11.7%) and lower volatile acidity (0.021%). It was the suitable commercial yeast of pineapple wine fermentation. The ideal fining agent for pineapple was bentonite; the soluble protein was significantly reduced 80% by added 3 and 5g/L bentonite. It could avoid precipitate and cloud during pineapple wine storage. The more amount of the bentonite adding, the more of the T% and L value were, and the less of brown color and soluble protein were. During pineapple wine aging, the oxidative polymerization of phenolic compounds was increased due to aging temperature increasing, especially at 50℃. After aging, the pineaple wine added with 8% sugar and subjected to sensory evaluation. The result of sensory evaluation indicated that no significant difference in taste between 3 treatments. Pineapple wine got higher sensory scores in appearance and overall acceptability, while aged at 25℃ and 50℃ then aged at 15℃.

碩士
國立臺灣大學
園藝暨景觀學系
107
‘Tainung 17’ pineapple is a cultivar that is prone to fruit cracking. The appearance abnormality could be divided into cracking and splitting, which could be observed in bract, within fruitlet (intrafruitlet) or between fruitlets (interfruitlet). Among the six types, interfruitlet splitting is the most deleterious one, and juice might leakage from fissure in severe condition, causing severe loss to fruit producers. Therefore, the objective of this study was aimed to identifying the occurrence of fruit cracking along the fruit development, evaluate the protection efficiency of a variety of sunscreen materials, and establish basic information on fruit cracking of pineapple. The summer fruit of kraft paper bag observed intrafruitlet splitting 3 weeks after the wilting of last florlet, and the critical timing of the interfruitlet splitting was one week later. However, intrafruitlet and interfruitlet splitting often occured while 4 weeks after the wilting of last florlet in autumn fruits. In general, the splitting occurrence of the upper half fruit was higher than the lower half, and the eastern half was higher than the western half. Sunscreens could reduce the occurrence of interfruitlet splitting, and the ordinary time of sunscreens was 4 weeks after the wilting of last florlet. Delaying 2 weeks to apply sunscreens would increase the occurrence of interfruitlet splitting, while 2 weeks earlier could effectively reduce the occurrence, especially in small plants and using combined sunscreen for protection, the occurrence of interfruitlet splitting was only 10%. In summer fruits, 93% of the unprotected fruits observed the interfruitlet splitting, and kraft paper bag, applying sunscreens 2 weeks after the wilting of last florlet, reduce the occurrence by 36%. Furthermore, the protection by combining two sunscreens was much more effective, reduce the occurrence by 46 to 73%. In addition, compared to unprotected fruits of summer fruits, sunscreens also could delay 2-4 weeks of the critical time of interfruitlet splitting occurred. Among all the sunscreen treatments, wrapping aluminum foil outside the kraft paper bag is the best combination, 80% of fruits showing no interfruitlet splitting. Furthermore, fruit quality was similar to kraft paper bagged fruits, although the acidity was higher and crown was smaller. In addition to the sunscreen treatments, we could also reduce the occurrence of interfruitlet splitting by spraying the petroleum oil and water in summer fruits. However, the occurrence of Vaseline treatment was increased, and the fruits was prone to necrosis or enen rot. The result showed that reducing but not hindering fruit transpiration or maintaining the moisure of fruit surface could reduce fruit splitting. Overall, planting small slips, applying sunscreens earlier, using combined sunscreen treatment, and reducing transpiration of fruit surface all could effectively reduce the occurrence of interfruitlet splitting and increase the fruit value.

碩士
國立中興大學
園藝學系所
102
In this study, use different pineapple cultivars for hybridization tests. The pollen germination rate of ‘Tainung No. 4’ was 4.1%; ‘Tainung No. 11’, ‘Tainung No. 13’ and ‘Tainung No. 20’ were 53.3%, 36.4% and 45.1%, respectively, all were significantly higher than that of ‘Tainung No. 4’. Progenies from crosses between spiny ‘Tainung No. 4’, spiny tip ‘Tainung No. 11’, spiny tip ‘Tainung No. 13’ and spineless ‘Tainung No. 20’ pineapple were analyzed for leaf margin types to evaluate the genotypes of these cultivars. The leaf type ratio in progenies of ‘Tainung No. 4’ בTainung No. 20’ was spiny : spineless = 1 : 1; ‘Tainung No. 11’ × ‘Tainung No. 20’ was spiny + spiny tip : spineless = 1 : 1 and spine : spiny tip = 1 : 1. ‘Tainung No. 13’ בTainung No. 20’ was spiny + spiny tip : spineless = 1 : 1 and spine : spiny tip = 1 : 1. According to the hypothesis of Collins and Kerns (1946), the genotype of‘Tainung No. 4’ is ppss, ‘Tainung No. 11’ is ppSs, ‘Tainung No. 13’ is ppSs and ‘Tainung No. 20’ is Ppss. The results could be used in the future pineapple breeding programs. The effects of using EMS (ethyl methanesulphonate) as a mutagen on the survival rate of ‘Tainung No. 4’ pineapple plantlets cultured in vitro were examined. The survival rate of plantlets (5-8 mm) in the treatments of 0.6% EMS 12hr, 14 hr and 16 hr were 96.7%, 76.7% and 63.3%, respectively. However, in the treatment of 0.6% EMS 18 hr, the survival rate decreased to 20%. The LD50 treatment should be EMS 0.6% and duration between 16 hr and 18 hr. The growth vigor recovered slowly with increased treatment duration by evaluating the rooting rate of plantlets. Adding 1% DMSO (dimethyl sulfoxide) into the EMS solution increased the survival rate of plantlets. Large plantlets (4-5 cm) were treated with EMS followed by dark treatment to induce etiolated plantlets. The survival rate of large plantlets decreased with increased EMS concentration and treatment duration. The survival rate of large plantlets increased when adjusting the pH value of EMS solution to 7.0. The survival rate of etiolated plantlets in the treatment of 0.01% 1hr was 20.0%, and that of the control was 36.7%. There were significant difference between two treatments. In summary, the survival rate of different plantlets decreased when EMS concentration and treatment duration increased.

碩士
國立中興大學
生物產業機電工程學系
92
To meet the demand of peeling fresh pineapple, the objectives of this study were to develop a pineapple peeling machine and to analyze its peeling function. The prototype was designed to have adjustable rpm for a fruit-holding platform and a knife-rising screw, and adjustable function for the tension and tilted angle of the knife. Both turning speeds of the fruit-holding platform and the knife-rising screw affected testing results. As the knife tilted to 14 degree and peeling thickness was 1.1 cm, the turning speeds of the fruit-holding platform and the knife-rising screw were 55 rpm and 60 rpm, respectively, and resulted in the peeling rate of 32.75% and refining rate of 2.52%. The total peeling rate was defined from the better results and the parameter was set for the further peeling operation. For testing the effect of knife’s tension and tilted angle, results showed that peeling gradually to the right depth, the peeling thickness was 0.7 cm. As knife tension was 14.1 N, the average peeling thickness was the thickest, compared with 8.9 N and 3.7 N. However, when the knife tilted angles were set to 10, 14, and 18 degrees, the greater tension resulted in higher peeling rate and lower refining rate. In addition, when the knife tilted angle was fixed to 14 degree and the knife tensions were 3.7, 8.9, and 14.1 N, the average refining rates were 3.88, 0.90, and 0.65%, respectively. These values were the lowest ones compared to 10- and 18-degree fixed tilted angles. The results also showed that when the knife tension fixed to 8.9 N and the knife tilted angles changed to 10, 14, and 18 degrees, the total peeling rates were 28.95, 27.42, and 27.54 %, respectively, that was the lowest combination among others. The result also showed better performance than manual work, 30.16%. And, knife tension and tilted angles would affect the peeling thickness as well as their interactions.

碩士
國立屏東科技大學
食品科學系
92
The precipitation is often occurred in pineapple wine during storage, the precipitation is mainly formed by the coagulation of the ingredient in pineapple such as pectin and protein. The high pressure homogenization, proteinase and pectinase were used in this study to enhance the storage stability of pineapple wine. The pineapple wine was first filtered with 5 µm filter membrane and then was homogenized with different pressure, the result showed that the turbidity decreased as the impact pressure increased, the remarkable effect was gotten with 3 times of 20,000±500 psi treatment, but there was the cluster precipitation formed after storage in a very short time. In the model system, the acid proteinase (2 units/mL) could hydrolysis the BSA protein in the 12% alcohol solution on pH 3.6, but there was no prominent function on improvement the anti-precipitation of pineapple wine with the acid proteinase. The precipitation of pineapple wine was fully rinsed and freeze drying before employing in immune reaction on New Zealand rabbit and the antibody of anti-precipitation of was obtained. The proteins extracted from pineapple flesh and yeast were tested through immuno blotting testing and electrophoresis, the result indicated that the precipitation protein of pineapple wine was came from both of pineapple flesh and yeast, but not all the protein of pineapple flesh were related to the protein precipitation in pineapple wine.

碩士
大同大學
生物工程學系(所)
104
This study was mainly based on the conversion of waste into useful matter with environmental perspective. Extraction of the enzyme, bromelain, from pineapple peels was investigated. Bromelains were extracted from peels of pineapples and were partially purified by ultrafiltration using hollow fiber module. Bromelain activity was determined by two methods, i.e. (1) clear zone-forming method and (2) free amino acid-releasing method. Two species of pineapples were compared in yield and specific activity of bromelain. The results indicated the yield and specific activity were far different between these two species of pineapples.

碩士
國立屏東科技大學
農企業管理系所
106
The heyday of Taiwan's pineapple in the previous stage was in the 1970s, when the government actively advocated research and cultivation techniques to reward and encourage farmers to expand their cultivation area. At that time, the number of canned pineapples in Taiwan was the highest in the world, with an annual output value of 12 billion Taiwan dollars, which not only enhanced the national foreign exchange. Also improved the rural economy. Today, Taiwan pineapple has been transformed into a fresh food strategy based on domestic sales and supplemented by export. Compared with other pineapple exporting countries, Taiwan pineapple has many advantages. For example, in research and development, Taiwan has a diverse selection of pineapple varieties with different characteristics, sweetness and special aroma, including Tainong No. 17 - (Golden Pineapple). The export volume of fresh fruit of pineapple has increased year by year. It was originally based on the Japanese market. Since 2009, the number of pineapples exported to China has increased annually, and has surpassed the Japanese market in recent years. Since China is currently the main exporter of Taiwan pineapple, it is necessary to investigate the Chinese consumers' views on Taiwan pineapple. In order to more systematically explore the Chinese consumers' willingness to purchase Taiwan pineapple, this study cites the theory of planning behavior widely used by consumer behavior explore the willingness and factors that may affect Chinese consumers' purchase intention of Taiwan pineapple. This study distributes questionnaires by the snow balling method through Chinese customers who had visited Greenland Cooperative and Lulin Farm, and use the 218 valid questionnaires collected for the analysis. The major findings were: 1.Subjective norms, attitudes and perceived behavioral control will affect the willingness to purchase. 2.Respondents' background variables have significant differences in attitudes, subjective norms, perceptions, behavioral control, and willingness to purchase. 3.Chinese respondents most agree to buy Taiwan pineapple equivalent to support Taiwan's agriculture. 4.The media affect the willingness of chinese consumers to purchase Taiwan pineapple. 5.Chinese consumers are satisfied with the flavor, taste and price of Taiwan pineapple. The study provides the following recommendations based on this: 1.Marketing Taiwan pineapple on web platform. 2.Holding pineapple tasting exposition.

碩士
大葉大學
生物產業科技學系
94
The object of this study was to optimize the production process of pineapple dessert wines. Firstly the optimum strain of making wine form pineapple pulp was selected. Secondly, the peel of pineapple was fermented into peel wine and then mixed with different ratios of pineapple pulp to make distilled spirit. Thirdly the blending and fortification of pineapple dessert wine were investigated. Finally, The effect of storage on pineapple dessert wine was studied. The results showed that pineapple pulp wine fermented by Fermicru LS2 is organoleptic more popular. The characteristic of the strain included fermenting quickly at 25℃ with a final of pH of 3.75, and producing less titratabe acidity (0.555 g/100 mL). Thus the yeast strain, Fermicru LS2 was chosen to ferment and make wines from pineapple pulp and peel. Different ratios of pineapple peel were added back to peel wine and distilled. The distilled spirit was aged for 3 months and evaluate by the sensory panel. The results showed that in the production of distilled pineapple spirit the most acceptable add-back ratio of pineapple peel to peel wine was 1:1. Different ratios of pineapple were added to the pineapple pulp wine to improve the flavor of dessert wine, and the sensory results showed that the most popular ratio is 1:1 (pineapple pulp wine : pineapple juice). The distilled spirit pineapple pulp was mixed into pineapple dessert wine to increase the alcohol content to 18%, 20% and 22%. The sensory results showed that when the pineapple dessert wine with alcohol content of 18% was more popular. Different ratios of sucrose or fructose were added to pineapple dessert wine to a final concentration of 4%, 6% and 8% and the sensory showed that there was no significant different, but the average score of 4% sucrose was more acceptable. The flavor of pineapple dessert wine after aging became more mellow and palatable. After storage for three month at 35℃ the color of the dessert wine turned into dark gold, and that stored in 25℃ had become golden. The sensory results showed that the average score of pineapple dessert wine when stored at 35℃ was the highest.

碩士
國立嘉義大學
農學研究所
91
The effects of heat treatments after harvest or bagging treatment before harvest on fruit quality were investigated in ‘TN 13’ and ‘TN 17’ ( Anana comosus (L.) Merr.). The temperature of heat treatment were 23 ± 2℃, 33 ± 2℃, 38 ± 2℃ and 43 ± 2℃. The results indicated that the fruits in higher temperature treatments had higher respiration rate, more ethylene production, more weight loss, more TSS / TA ratio. After 72hours treatments, the weight loss of ‘TN 13’ and ‘TN 17’pineapple fruits were 2.3 and 1.7 % at 23 ± 2℃, but they were 8.0 and 7.5% at 43 ± 2℃. Heat treatment also the decreased chlorophyll content, titratable acidity , citric acid and malic acid of pineapple. However they had no significant effect on the fruit flesh color , total soluble solids and the content of glucose and sorbitol. When pineapple fruits were bagging before harvest to increased fruit surface temperature and increased the total soluble solids about 0.9 °Brix , and also decreased the titratable acidity rate about 0.05%. The results showed that heat treatment after harvest or bagging before harvest could decrease titratable acidity content and improved fruit flavor in winter season.

碩士
健行科技大學
國際企業經營系碩士班
103
Pineapples are important economic fruit trees in Taiwan. In 1971, the pineapples field were planted up to more than seventeen thousand hectares, harvested area over thirteen thousand hectares, produced more than three hundred thousand tones. Early Taiwan was once the king of fruits for processing, and the canned pineapple exported all over the world. Foreign exchange earning mainly depended on the export of agricultural products, to support from the "culture of industrial agriculture" era. With the changing times ,once a time when the importance of pineapple has been not better than the past, or even to 1983, acreage left over four thousand eight hundred hectares, more than three thousand eight hundred hectares harvested area, yield one hundred and ten thousand tones, only one third of the year. Since 2008, the propaganda and the policy for sightseeing visitors from Mainland China were opened and promoted by the government. Pineapple cake, the best souvenir has become synonym, which also brought a new scene for Taiwan pineapple industry indirectly. Based on the Council of Agriculture, agricultural statistics, statistics from 1984 to 2013 pineapple acreage, harvested area, yield, and farm price. The regression model was used to analyze and discuss the changeable factors of pineapple industry, and the relation of pineapple cake arise recently and farmers who planted pineapples. The results figured out that the price of other fruits do not effective the amount of the pineapples obviously, but mainly due to price of pineapples and income of the farmers. By knowing the quantity of pineapple cakes to calculate and estimate the consumption of pineapples. The number of consumption was 14.4% in 2009. And it''s increasing onto 27.3% in 2013. The demand in pineapples is getting more and more. If the pineapple cakes are selling, the price of pineapple has some stabilizing effect on the income of farmers in the more secure, to a win-win situation.

碩士
建國科技大學
自動化工程系暨機電光系統研究所
102
In this study,we designed includes a 9L fermentation vessel which can contain liquor with sediment. This system also includes sealed stirring, sampling, and temperature control system in order to control the liquor with sediment in the vessel. This essay is about using the system to produce the pineapple wine and analyzing the facts, such as inoculated saccharomyces, frequency of stirring, and temperature, which will influence the result. We found out that under the condition of not controlling the temperature, the fermentation of using the saccharomyces cerevisiae pasteur has 7% higher alcohol density than nature fermentation. Another fact we found is that we can speed up the process of fermentation by increasing the frequency of stirring. The most important factor is the temperature. Under the circumstance of different temperature, we found out that the highest alcohol density of 17% will appear at 15℃ based on 15℃,20℃,30℃and 35℃ samples. In addition, the most efficient and eco-friendly temperature is 20℃ because this temperature results in the highest productivity. Moreover, the amount of titratable acidity will affect the flavor of liquor, and we suggest the lowest limit should be 0.66~0.64 g/100mL under 15~20 ℃. All four pineapple wine samples under the specified temperature after fifteen days of fermentation produced the titratable acidity which was under the acceptable limits of Dry table wine. According to these phenomena, we use the concept of smart electrical appliances to calculate and analyze the best formula to make pineapple wine with our system.

碩士
國立嘉義大學
生物機電工程學系研究所
106
Due to the population aging, the average age of the rural areas have reached 65 years old. In order to maintain the efficiency of the primary industries in the rural areas, the lead-in of the machine assistance device is necessary. In our study, we modify the prototype of the pineapple harvesting machine and validated the fundamental ability in the different scenario. In this study, we design three different kinds of test which including the plane test, the farm test, and the brake test. Each test has considered the difference between the primary gears, the secondary gears, and the weight load. The primary gears including 1, 3, and R. The weight load scenario will consider zero weight load and 1 ton. The results showed that the average slip ratio of the pineapple harvest prototype was 1.168% when the load was not loaded, and the average slip ratio was 1.438% when the load was 1 metric ton. When the load is not loaded, the average speed of the lowest gear is 1.066 ± 0.010 km/h , while the lowest gear speed of 1 metric ton is 0.869 ± 0.002 km/h , and the average speed of the highest gear when unloaded is 8.276 ± 0.095 km/h , the average speed of the highest speed gear when the load is 1 metric ton is 8.145 ± 0.037 km/h , the turning radius is 3.475 meters, and the slope test is carried out at a geometric angle of 15°. Finally, the field test is carried out with the pineapple prototype. The average rate is 298 (number of particles / hour).

碩士
國立嘉義大學
園藝學系研究所
95
Abstract For the purpose of understanding pineapple core browning during storage, it's found that there were many kinds of fungi isolated from tissue, including Trichoderma sp., Penicilliums sp., Aspergillus sp., Rhizopus sp., Alternaria sp. and Curvularia sp. According to Koch's postulates, it's verified that Trichoderma sp. has pathogenicity on pineapple fruit and causes translucent decay of pineapple core and flesh. To investigate the percentage of Trichoderma sp. in pineapple fruit at four cultural counties: Chiayi, Tainan, Nantou and Pingtung, the percentage (8.1%) in Pingtung is the highest and none is found in Nantou. To test basic physiological characters of Trichoderma sp., its spore germination and hyphal growth temperatures are both ranged between 5 and 35 degrees centigrade, and the optimum temperature is 30 ℃. The polyethylene glycol (PEG) is used to make up different water potential of 2 % water agar medium and potato agar medium. The higher concentration of PEG is, and the lower water potential is. To test water potential affecting spore germination, the spores could germinate between -0.02 MPa and -6.36 MPa, and spore germination percentage decrease with lowered water potential. For the effect of pathogenic fungi spores concentration on 'TN 20' pineapple, the result shows that all fruits (100 %) represent symptom of disease after inoculating 103, 104 and 105 spore/ml. For four test temperature: 12.5 ℃, 20 ℃, 25 ℃ and 30 ℃, the pathogenicity of Trichoderma sp. and incidence rate of fruit could decrease with lowered temperature. The pathogenicity of Trichoderma sp. is also affected by length of pineapple stem. The 'TN 17' full and 1/2 green inoculated fruits have 17.7 % and 38.8 % of infection severity respectively in growth chamber with 25℃ and 12-hour light. For the resistance-infection of 'TN 4', 'TN 17', 'TN 18', 'TN 19' and 'TN 20' pineapple to Trichoderma sp., their infection severity is 71.3 %, 48.6 %, 34.8 %, 65.7 %, and 62.5 % respectively. Thus, 'TN 4' pineapple is the most infective and 'TN 18' is the most resistant. Discussing the pathogenicity of Trichoderma sp. of seven sources, T6, T10, T12, T14, T15, T16 and T17, on 'TN 20' pineapple fruit, it shows that T12 and T14 aren't pathogenic, and pathogenicity of other spawn is the same as the spawn of this study. Four extracts, huang-jin-gui, xiao-ru-shi, tu-chuan-qi and hong-hua-teng, from 61 kinds of Chinese medicine extracts, could suppress spore germination of Trichoderma sp., but they couldn't effectively prevent pineapple decay induced by Trichoderma sp. On the other hand, 3 % sodium bicarbonate (NaHCO3), 20 % sodium chloride (NaCl), 50 ppm naphthalene acetic acid (NAA) and 50 ppm 2,4-dichlorophenoxyacetic acid (2,4-D) also couldn't effectively prevent pineapple decay induced by Trichoderma sp. The infection severity of fruits with 100 ppm gibberellic acid (GA3) is 5.8 % and it is lower than 22.3 % of contrast and 39 % of inoculation contrast. It's suggested that GA3 could effectively prevent pineapple decay induced by Trichoderma sp. Key words: Pineapple, fruit rot , Trichoderma sp.

碩士
國立中興大學
應用經濟學系所
106
This paper studies the forecasting export quantity of canned pineapple in Thailand by using SARIMA and ARIMA Box-Jenkins models as forecasting methodology. Purposes of this study are, (1) to study canned pineapple export quantity from Thailand to the United States, (2) to study canned pineapple export quantity from Thailand to the European Union, (3) to interpret the estimated result for Thailand''s export policy suggestion. This study uses quantitative analysis on secondary data, which has been collected from January 2002 to December 2016, total 180 observations. The study has analyzed in four parts including; 1) stationary checking; 2) model identifying; 3) estimating; 4) forecasting. After testing the stationarity of canned pineapple export quantity from Thailand to the United States, the data is stationarity at 1st difference (d=1). Moreover, the stationarity of canned pineapple export quantity from Thailand to the European Union is at the level (d=0). When time series are stationary, the study estimates the possible models. Most appropriate Models for canned pineapple export quantity from Thailand to the United States are SARIMA (2,1,1) (1,1,1)12 and SARIMA (1,1,1) (1,1,2)12 models for canned pineapple export quantity from Thailand to European Union. After estimating the most appropriate models, then the models are used to forecast canned pineapple export quantity from Thailand to the United States and from Thailand to European Union in one year forward.