Significant differences (PIO*O5) were also found in
the biochemical analysis of both pineapple fruit cultivars
(Table 3). The total dietary fibre (DF) content was
0.5 units higher in the cv. Smooth Cayenne, while POD
activity and soluble protein values were significantly
higher in the cv. Red Spanish. DF was higher in both
cultivars than the values reported by Dull (1971), although
in this case the method used was not mentioned.
The obtained values of DF were similar to
those of Lund and Smoot (1982, DF = 0.93) and Vidal-
Valverde et al. (1982, DF = 1.46). POD activity and
protein content during pineapple fruit development (cv.
Smooth Cayenne) have been determined by Gortner
and Singleton (1965), but the results were not comparable.
Chemical determinations are also shown in Table
3. Total soluble sugars were higher in cv. Smooth
Cayenne (8.16%), than in cv. Red Spanish (6.45%). No
significant difference was found for sucrose. Different
proportions of sucrose, fructose and glucose were