NATURAL PRODUCT RESEARCH AND DEVELOPMENT ›› 2011, Vol. 23 ›› Issue (2): 320-323.

• Article • Previous Articles     Next Articles

Variation and Correlation of Bromelain and Other Component among Different Pineapple Varieties

HAN Zhi-ping1,2* , HUANG Mao-fang1,2, XU Kui1 , JING We1,2, CAO Yu-po1,2   

  1. 1Agricultural Product Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China; 2National Technology and Engineering Center of Key Tropical Product, Haikou 570000, China
  • Received:2009-10-20 Online:2011-04-25 Published:2011-10-14

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Abstract:

Six varieties of pineapple in Zhanjiang zone named Bali，Kayin，Tainong 17，Tainong 16，Yuecui，and Xiangshui were chosen，to study the difference on the component and the output and activity of the bromelain，and correlation among them as well. The results showed that the content of each component，the output of bromelain and the activity of bromelain were effected obviously by the varieties and the different parts of pineapple (skin and flesh). The output of the bromelain was positively correlated with the contents of protein and cellulose. The activity of the bromelain was negatively correlated with the ratio of sugar to acid，output of juice，and the content of cellulose and Zn. The content of protein，cellulose，the ratio of sugar to acid and the output of the juice were important traits of the bromelain properties.

Key words: pineapple variety, output of bromelain, activity of bromelain, correlation