Physical and physico-chemical determinations of
pineapple fruit flesh are shown in Table 2. Texture values
were higher in the cv. Smooth Cayenne, which was
in agreement with its higher total dietary fibre (DF)
content, although no significant statistical difference
was detected. Differences in colour were observed in
both cultivars, especially in ‘-a’ parameter (green colour
intensity), 2.37 times greener in the cv. Smooth
Cayenne. Objective colour measurement indicated that
the Red Spanish sample was less yellow in colour
(lower ‘b’ value) and brighter (higher ‘L’ value). Significant
statistical differences (PIO.05) were found for ‘L’
and ‘-a’ parameters. These results agreed with the