detected in the cultivars (10 : 3 :

detected in the cultivars (10 : 3 : 1 and 3 : 1.5 : 1, approximately
for cv. Red Spanish and Smooth Cayenne,
respectively). The total soluble sugars and the fructose
and glucose for the cv. Smooth Cayenne fell within the
range reported by Dull (1971), but sucrose content washttp://th18.ilovetranslation.com/
lower and the sugars ratio was different. The results for
soluble sugars in Smooth Cayenne were similar to
those of Wills et al. (1986): 1.9% fructose, 1.4% glucose
and 4.7% sucrose. Organic acids of pineapple fruit are
shown in Table 3. The main organic acids of ripe
pineapple fruit are citric and malic acid (Singleton &
Gortner, 1965; Dull, 1971). Citric acid content was
higher in cv. Red Spanish (1.27%) than in Smooth
Cayenne (0~80%), but malic acid was slightly lower.
The amounts of the main organic acids determined in
both cultivars fell within the range reported by Dull
(1971) and Cano et al. (1994), although the citric to
malic acid ratio was different. Oxalic, quinic and succinic
acid values were: 3.8, 26.0 and 19.9 mg/lOO g
fresh weight, respectively, in the cv. Smooth Cayenne,
and trace amounts in the other cultivar.