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pineapple</title> <meta name="description" content="Search results for: pineapple"> <meta name="keywords" content="pineapple"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block d-lg-none navbar-toggler ml-auto" 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id="custom-search-input"> <div class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="pineapple"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 42</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: pineapple</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">42</span> Effects of Temperature and Enzyme Concentration on Quality of Pineapple and Pawpaw Blended Juice</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ndidi%20F.%20Amulu">Ndidi F. Amulu</a>, <a href="https://publications.waset.org/abstracts/search?q=Calistus%20N.%20Ude"> Calistus N. Ude</a>, <a href="https://publications.waset.org/abstracts/search?q=Patrick%20E.%20Amulu"> Patrick E. Amulu</a>, <a href="https://publications.waset.org/abstracts/search?q=Nneka%20N.%20Uchegbu"> Nneka N. Uchegbu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The effects of temperature and enzyme concentration on the quality of mixed pineapple and pawpaw blended fruits juice were studied. Extracts of the two fruit juices were separately treated at 70  for 15 min each so as to inactivate micro-organisms. They were analyzed and blended in different proportions of 70% pawpaw and 30% pineapple, 60% pawpaw and 40% pineapple, 50% pineapple and 50% pawpaw, 40% pawpaw and 60% pineapple. The characterization of the fresh pawpaw and pineapple juice before blending showed that the juices have good quality. The high water content of the product may have affected the viscosity, vitamin C content and total soluble solid of the blended juice to be low. The effects of the process parameters on the quality showed that better quality of the blended juice can be obtained within the optimum temperature range of (50-70 °C) and enzyme concentration range (0.12-0.18 w/v). The ratio of mix 60% pineapple juice: 40% pawpaw juice has better quality. This showed that pawpaw and pineapple juices can blend effectively to produce a quality juice. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=clarification" title="clarification">clarification</a>, <a href="https://publications.waset.org/abstracts/search?q=pawpaw" title=" pawpaw"> pawpaw</a>, <a href="https://publications.waset.org/abstracts/search?q=pineapple" title=" pineapple"> pineapple</a>, <a href="https://publications.waset.org/abstracts/search?q=viscosity" title=" viscosity"> viscosity</a>, <a href="https://publications.waset.org/abstracts/search?q=vitamin%20C" title=" vitamin C"> vitamin C</a> </p> <a href="https://publications.waset.org/abstracts/70991/effects-of-temperature-and-enzyme-concentration-on-quality-of-pineapple-and-pawpaw-blended-juice" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/70991.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">303</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">41</span> Pineapple Waste Valorization through Biogas Production: Effect of Substrate Concentration and Microwave Pretreatment</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Khamdan%20Cahyari">Khamdan Cahyari</a>, <a href="https://publications.waset.org/abstracts/search?q=Pratikno%20Hidayat"> Pratikno Hidayat</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Indonesia has produced more than 1.8 million ton pineapple fruit in 2013 of which turned into waste due to industrial processing, deterioration and low qualities. It was estimated that this waste accounted for more than 40 percent of harvested fruits. In addition, pineapple leaves were one of biomass waste from pineapple farming land, which contributed even higher percentages. Most of the waste was only dumped into landfill area without proper pretreatment causing severe environmental problem. This research was meant to valorize the pineapple waste for producing renewable energy source of biogas through mesophilic (30℃) anaerobic digestion process. Especially, it was aimed to investigate effect of substrate concentration of pineapple fruit waste i.e. peel, core as well as effect of microwave pretreatment of pineapple leaves waste. The concentration of substrate was set at value 12, 24 and 36 g VS/liter culture whereas 800-Watt microwave pretreatment conducted at 2 and 5 minutes. It was noticed that optimum biogas production obtained at concentration 24 g VS/l with biogas yield 0.649 liter/g VS (45%v CH4) whereas microwave pretreatment at 2 minutes duration performed better compare to 5 minutes due to shorter exposure of microwave heat. This results suggested that valorization of pineapple waste could be carried out through biogas production at the aforementioned process condition. Application of this method is able to both reduce the environmental problem of the waste and produce renewable energy source of biogas to fulfill local energy demand of pineapple farming areas. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=pineapple%20waste" title="pineapple waste">pineapple waste</a>, <a href="https://publications.waset.org/abstracts/search?q=substrate%20concentration" title=" substrate concentration"> substrate concentration</a>, <a href="https://publications.waset.org/abstracts/search?q=microwave%20pretreatment" title=" microwave pretreatment"> microwave pretreatment</a>, <a href="https://publications.waset.org/abstracts/search?q=biogas" title=" biogas"> biogas</a>, <a href="https://publications.waset.org/abstracts/search?q=anaerobic%20digestion" title=" anaerobic digestion"> anaerobic digestion</a> </p> <a href="https://publications.waset.org/abstracts/39506/pineapple-waste-valorization-through-biogas-production-effect-of-substrate-concentration-and-microwave-pretreatment" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/39506.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">580</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">40</span> An Experimental Investigation on Banana and Pineapple Natural Fibers Reinforced with Polypropylene Composite by Impact Test and SEM Analysis</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=D.%20Karibasavaraja">D. Karibasavaraja</a>, <a href="https://publications.waset.org/abstracts/search?q=Ramesh%20M.R."> Ramesh M.R.</a>, <a href="https://publications.waset.org/abstracts/search?q=Sufiyan%20Ahmed"> Sufiyan Ahmed</a>, <a href="https://publications.waset.org/abstracts/search?q=Noyonika%20M.R."> Noyonika M.R.</a>, <a href="https://publications.waset.org/abstracts/search?q=Sameeksha%20A.%20V."> Sameeksha A. V.</a>, <a href="https://publications.waset.org/abstracts/search?q=Mamatha%20J."> Mamatha J.</a>, <a href="https://publications.waset.org/abstracts/search?q=Samiksha%20S.%20Urs"> Samiksha S. Urs</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This research paper gives an overview of the experimental analysis of natural fibers with polymer composite. The whole world is concerned about conserving the environment. Henceforth, the demand for natural and decomposable materials is increasing. The application of natural fibers is widely used in aerospace for manufacturing aircraft bodies, and ship construction in navy fields. Based on the literature review, researchers and scientists are replacing synthetic fibers with natural fibers. The selection of these fibers mainly depends on lightweight, easily available, and economical and has its own physical and chemical properties and many other properties that make them a fine quality fiber. The pineapple fiber has desirable properties of good mechanical strength, high cellulose content, and fiber length. Hybrid composite was prepared using different proportions of pineapple fiber and banana fiber, and their ratios were varied in 90% polypropylene mixed with 5% banana fiber and 5% pineapple fiber, 85% polypropylene mixed with 7.5% banana fiber and 7.5% pineapple fiber and 80% polypropylene mixed with 10% banana fiber and 10% pineapple fiber. By impact experimental analysis, we concluded that the combination of 90% polypropylene and 5% banana fiber and 5% pineapple fiber exhibits a higher toughness value with mechanical strength. We also conducted scanning electron microscopy (SEM) analysis which showed better fiber orientation bonding between the banana and pineapple fibers with polypropylene composites. The main aim of the present research is to evaluate the properties of pineapple fiber and banana fiber reinforced with hybrid polypropylene composites. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=toughness" title="toughness">toughness</a>, <a href="https://publications.waset.org/abstracts/search?q=fracture" title=" fracture"> fracture</a>, <a href="https://publications.waset.org/abstracts/search?q=impact%20strength" title=" impact strength"> impact strength</a>, <a href="https://publications.waset.org/abstracts/search?q=banana%20fibers" title=" banana fibers"> banana fibers</a>, <a href="https://publications.waset.org/abstracts/search?q=pineapple%20fibers" title=" pineapple fibers"> pineapple fibers</a>, <a href="https://publications.waset.org/abstracts/search?q=tensile%20strength" title=" tensile strength"> tensile strength</a>, <a href="https://publications.waset.org/abstracts/search?q=SEM%20analysis" title=" SEM analysis"> SEM analysis</a> </p> <a href="https://publications.waset.org/abstracts/150953/an-experimental-investigation-on-banana-and-pineapple-natural-fibers-reinforced-with-polypropylene-composite-by-impact-test-and-sem-analysis" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/150953.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">156</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">39</span> Influence of Fiber Loading and Surface Treatments on Mechanical Properties of Pineapple Leaf Fiber Reinforced Polymer Composites</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jain%20Jyoti">Jain Jyoti</a>, <a href="https://publications.waset.org/abstracts/search?q=Jain%20Shorab"> Jain Shorab</a>, <a href="https://publications.waset.org/abstracts/search?q=Sinha%20Shishir"> Sinha Shishir</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In the current scenario, development of new biodegradable composites with the reinforcement of some plant derived natural fibers are in major research concern. Abundant quantity of these natural plant derived fibers including sisal, ramp, jute, wheat straw, pine, pineapple, bagasse, etc. can be used exclusively or in combination with other natural or synthetic fibers to augment their specific properties like chemical, mechanical or thermal properties. Among all natural fibers, wheat straw, bagasse, kenaf, pineapple leaf, banana, coir, ramie, flax, etc. pineapple leaf fibers have very good mechanical properties. Being hydrophilic in nature, pineapple leaf fibers have very less affinity towards all types of polymer matrixes. Not much work has been carried out in this area. Surface treatments like alkaline treatment in different concentrations were conducted to improve its compatibility towards hydrophobic polymer matrix. Pineapple leaf fiber epoxy composites have been prepared using hand layup method. Effect of variation in fiber loading up to 20% in epoxy composites has been studied for mechanical properties like tensile strength and flexural strength. Analysis of fiber morphology has also been studied using FTIR, XRD. SEM micrographs have also been studied for fracture surface. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=composite" title="composite">composite</a>, <a href="https://publications.waset.org/abstracts/search?q=mechanical" title=" mechanical"> mechanical</a>, <a href="https://publications.waset.org/abstracts/search?q=natural%20fiber" title=" natural fiber"> natural fiber</a>, <a href="https://publications.waset.org/abstracts/search?q=pineapple%20leaf%20fiber" title=" pineapple leaf fiber"> pineapple leaf fiber</a> </p> <a href="https://publications.waset.org/abstracts/75998/influence-of-fiber-loading-and-surface-treatments-on-mechanical-properties-of-pineapple-leaf-fiber-reinforced-polymer-composites" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/75998.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">239</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">38</span> Mechanical Analysis of Pineapple Leaf Fiber Reinforced Polymer Composites</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jain%20Jyoti">Jain Jyoti</a>, <a href="https://publications.waset.org/abstracts/search?q=Jain%20Shorab"> Jain Shorab</a>, <a href="https://publications.waset.org/abstracts/search?q=Sinha%20Shishir"> Sinha Shishir</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In the field of material engineering, composites are in great concern for their nonbiodegradability and their cost. In order to reduce its cost and weight, plant derived fibers witnessed miraculous triumph. Plant fibers can be of different types like seed fibers, blast fibers, leaf fibers, etc. Composites can be reinforced with exclusively one type of natural fiber or also can be combined with two or more different types of natural or synthetic fibers to boost up their specific properties. Among all natural fibers, wheat straw, bagasse, kenaf, pineapple leaf, banana, coir, ramie, flax, etc. pineapple leaf fibers have very good mechanical properties. Being hydrophilic in nature, pineapple leaf fibers have very less affinity towards all types of polymer matrixes like HDPE, LDPE, PET, epoxy, etc. Surface treatments like alkaline treatment in different concentrations were conducted to improve its adhesion and compatibility towards hydrophobic polymer matrix i.e. epoxy resin. Pineapple leaf fiber epoxy composites have been prepared using hand layup method. Effect of fiber loading and surface treatments have been studied for different mechanical properties i.e. tensile strength, flexural strength and impact properties of pineapple leaf fiber composites. Analysis of fiber morphology has also been studied using FTIR, XRD. Scanning electron microscopy has also been used to study and compare the morphology of untreated and treated fibers. Also, the fracture surface has been reviewed comparing the reported literature of other eminent researchers of this field. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=composite" title="composite">composite</a>, <a href="https://publications.waset.org/abstracts/search?q=mechanical" title=" mechanical"> mechanical</a>, <a href="https://publications.waset.org/abstracts/search?q=natural%20fiber" title=" natural fiber"> natural fiber</a>, <a href="https://publications.waset.org/abstracts/search?q=pineapple%20leaf%20fiber" title=" pineapple leaf fiber"> pineapple leaf fiber</a> </p> <a href="https://publications.waset.org/abstracts/76000/mechanical-analysis-of-pineapple-leaf-fiber-reinforced-polymer-composites" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/76000.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">257</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">37</span> Molecular Diagnosis of a Virus Associated with Red Tip Disease and Its Detection by Non Destructive Sensor in Pineapple (Ananas comosus)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=A.%20K.%20Faizah">A. K. Faizah</a>, <a href="https://publications.waset.org/abstracts/search?q=G.%20Vadamalai"> G. Vadamalai</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20K.%20Balasundram"> S. K. Balasundram</a>, <a href="https://publications.waset.org/abstracts/search?q=W.%20L.%20Lim"> W. L. Lim </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Pineapple (Ananas comosus) is a common crop in tropical and subtropical areas of the world. Malaysia once ranked as one of the top 3 pineapple producers in the world in the 60's and early 70's, after Hawaii and Brazil. Moreover, government’s recognition of the pineapple crop as one of priority commodities to be developed for the domestics and international markets in the National Agriculture Policy. However, pineapple industry in Malaysia still faces numerous challenges, one of which is the management of disease and pest. Red tip disease on pineapple was first recognized about 20 years ago in a commercial pineapple stand located in Simpang Renggam, Johor, Peninsular Malaysia. Since its discovery, there has been no confirmation on its causal agent of this disease. The epidemiology of red tip disease is still not fully understood. Nevertheless, the disease symptoms and the spread within the field seem to point toward viral infection. Bioassay test on nucleic acid extracted from the red tip-affected pineapple was done on Nicotiana tabacum cv. Coker by rubbing the extracted sap. Localised lesions were observed 3 weeks after inoculation. Negative staining of the fresh inoculated Nicotiana tabacum cv. Coker showed the presence of membrane-bound spherical particles with an average diameter of 94.25nm under transmission electron microscope. The shape and size of the particles were similar to tospovirus. SDS-PAGE analysis of partial purified virions from inoculated N. tabacum produced a strong and a faint protein bands with molecular mass of approximately 29 kDa and 55 kDa. Partial purified virions of symptomatic pineapple leaves from field showed bands with molecular mass of approximately 29 kDa, 39 kDa and 55kDa. These bands may indicate the nucleocapsid protein identity of tospovirus. Furthermore, a handheld sensor, Greenseeker, was used to detect red tip symptoms on pineapple non-destructively based on spectral reflectance, measured as Normalized Difference Vegetation Index (NDVI). Red tip severity was estimated and correlated with NDVI. Linear regression models were calibrated and tested developed in order to estimate red tip disease severity based on NDVI. Results showed a strong positive relationship between red tip disease severity and NDVI (r= 0.84). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=pineapple" title="pineapple">pineapple</a>, <a href="https://publications.waset.org/abstracts/search?q=diagnosis" title=" diagnosis"> diagnosis</a>, <a href="https://publications.waset.org/abstracts/search?q=virus" title=" virus"> virus</a>, <a href="https://publications.waset.org/abstracts/search?q=NDVI" title=" NDVI"> NDVI</a> </p> <a href="https://publications.waset.org/abstracts/19169/molecular-diagnosis-of-a-virus-associated-with-red-tip-disease-and-its-detection-by-non-destructive-sensor-in-pineapple-ananas-comosus" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/19169.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">791</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">36</span> Application of Medium High Hydrostatic Pressure in Preserving Textural Quality and Safety of Pineapple Compote</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nazim%20Uddin">Nazim Uddin</a>, <a href="https://publications.waset.org/abstracts/search?q=Yohiko%20Nakaura"> Yohiko Nakaura</a>, <a href="https://publications.waset.org/abstracts/search?q=Kazutaka%20Yamamoto"> Kazutaka Yamamoto</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Compote (fruit in syrup) of pineapple (<em>Ananas</em> <em>comosus</em> L. Merrill) is expected to have a high market potential as one of convenient ready-to-eat (RTE) foods worldwide. High hydrostatic pressure (HHP) in combination with low temperature (LT) was applied to the processing of pineapple compote as well as medium HHP (MHHP) in combination with medium-high temperature (MHT) since both processes can enhance liquid impregnation and inactivate microbes. MHHP+MHT (55 or 65 °C) process, as well as the HHP+LT process, has successfully inactivated the microbes in the compote to a non-detectable level. Although the compotes processed by MHHP+MHT or HHP+LT have lost the fresh texture as in a similar manner as those processed solely by heat, it was indicated that the texture degradations by heat were suppressed under MHHP. Degassing process reduced the hardness, while calcium (Ca) contributed to be retained hardness in MHT and MHHP+MHT processes. Electrical impedance measurement supported the damage due to degassing and heat. The color, Brix, and appearance were not affected by the processing methods significantly. MHHP+MHT and HHP+LT processes may be applicable to produce high-quality, safe RTE pineapple compotes. Further studies on the optimization of packaging and storage condition will be indispensable for commercialization. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=compote%20of%20pineapple" title="compote of pineapple">compote of pineapple</a>, <a href="https://publications.waset.org/abstracts/search?q=RTE" title=" RTE"> RTE</a>, <a href="https://publications.waset.org/abstracts/search?q=medium%20high%20hydrostatic%20pressure" title=" medium high hydrostatic pressure"> medium high hydrostatic pressure</a>, <a href="https://publications.waset.org/abstracts/search?q=postharvest%20loss" title=" postharvest loss"> postharvest loss</a>, <a href="https://publications.waset.org/abstracts/search?q=texture" title=" texture"> texture</a> </p> <a href="https://publications.waset.org/abstracts/110564/application-of-medium-high-hydrostatic-pressure-in-preserving-textural-quality-and-safety-of-pineapple-compote" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/110564.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">137</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">35</span> Entrepreneurship Development for Socio-Economic Prosperity of Pineapple Growers in Nagaland</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Kaushal%20Jha">Kaushal Jha</a> </p> <p class="card-text"><strong>Abstract:</strong></p> India is one of the major producers of pineapple contributing a significant part in terms of total world production of pineapple. It has spread throughout tropical and subtropical regions as a commercial fruit crop. In India, the cultivation of pineapple is confined to high rainfall and humid coastal region in the peninsular India and hilly areas of Northeastern region of India. Nagaland, one of the potential states of North-East India is basically an agrarian state having been endowed with favourable agro climatic conditions and a rich bio-diversity of flora and fauna. Agriculture contributes significantly to the state’s economy. Pineapple is an important fruit crop grown in Nagaland and has a very high potential for doubling the income of farmers in comparison to the traditional practices of rice cultivation. This requires improved farm management practices as well as a genre of entrepreneurial intentions and capabilities. The present study aimed at analysing the dimensions of entrepreneurial skill development among the pineapple growers of Nagaland. Medziphema block under Dimapur district is considered as the pineapple valley of Nagaland. Pineapple grown in this area is considered as one of the best in Nagaland in terms of its sweetness as well as quality. A multistage sampling was undertaken for conducting the present study. Medziphema rural development block was selected purposively for this purpose. The sample was drawn from three leading pineapple producing villages under Medziphema block. The respondents were selected based on random sampling procedure. Data were collected from the respondents using a pre-tested structured schedule. Major findings revealed that entrepreneurial skill development was one of the important factors to augment the increase in the sustained flow of income among the target farmers. Development of farm leadership, improving self esteem, innovativeness, economic motivation, orientation towards management of farm resources and value addition were identified as important dimensions for promoting entrepreneurial skill development and bringing prosperity to the farmers. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=skill%20development" title="skill development">skill development</a>, <a href="https://publications.waset.org/abstracts/search?q=entrepreneurial%20attributes" title=" entrepreneurial attributes"> entrepreneurial attributes</a>, <a href="https://publications.waset.org/abstracts/search?q=pineapple%20growers" title=" pineapple growers"> pineapple growers</a>, <a href="https://publications.waset.org/abstracts/search?q=Nagaland" title=" Nagaland"> Nagaland</a> </p> <a href="https://publications.waset.org/abstracts/106232/entrepreneurship-development-for-socio-economic-prosperity-of-pineapple-growers-in-nagaland" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/106232.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">161</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">34</span> In vitro Environmental Factors Controlling Root Morphological Traits of Pineapple (Ananas comosus L. Merr) </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=S.%20Mohajer">S. Mohajer </a>, <a href="https://publications.waset.org/abstracts/search?q=R.%20M.%20Taha"> R. M. Taha</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Adel"> M. Adel</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Developing our knowledge of when pineapple roots grow can lead to improved water, fertilizer applications, and more precise culture management. This paper presents current understanding of morphological traits in pineapple roots, highlighting studies using incubation periods and various solid MS media treated with different sucrose concentrations and pH, which directly assess in vitro environmental factors. Rooting parameters had different optimal sucrose concentrations and incubation periods. All shoots failed to root in medium supplemented with sucrose at 5 g/L and no roots formed within the first 45 days in medium enriched with sucrose at 10 g/L. After 75 days, all shoots rooted in medium enriched with 10 and 20 g/L sucrose. Moreover, MS medium supplied with 20 g/L sucrose resulted in the longest and the highest number of roots with 27.3 mm and 4.7, respectively. Root function, such as capacity for P and N uptake, declined rapidly with root length. As a result, the longer the incubation period, the better the rooting responses would be. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=environmental%20factors" title="environmental factors">environmental factors</a>, <a href="https://publications.waset.org/abstracts/search?q=in%20vitro%20rooting" title=" in vitro rooting"> in vitro rooting</a>, <a href="https://publications.waset.org/abstracts/search?q=pineapple" title=" pineapple"> pineapple</a>, <a href="https://publications.waset.org/abstracts/search?q=tissue%20culture" title=" tissue culture"> tissue culture</a> </p> <a href="https://publications.waset.org/abstracts/32014/in-vitro-environmental-factors-controlling-root-morphological-traits-of-pineapple-ananas-comosus-l-merr" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/32014.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">386</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">33</span> Evaluation of the Internal Quality for Pineapple Based on the Spectroscopy Approach and Neural Network</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nonlapun%20Meenil">Nonlapun Meenil</a>, <a href="https://publications.waset.org/abstracts/search?q=Pisitpong%20Intarapong"> Pisitpong Intarapong</a>, <a href="https://publications.waset.org/abstracts/search?q=Thitima%20Wongsheree"> Thitima Wongsheree</a>, <a href="https://publications.waset.org/abstracts/search?q=Pranchalee%20Samanpiboon"> Pranchalee Samanpiboon</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In Thailand, once pineapples are harvested, they must be classified into two classes based on their sweetness: sweet and unsweet. This paper has studied and developed the assessment of internal quality of pineapples using a low-cost compact spectroscopy sensor according to the Spectroscopy approach and Neural Network (NN). During the experiments, Batavia pineapples were utilized, generating 100 samples. The extracted pineapple juice of each sample was used to determine the Soluble Solid Content (SSC) labeling into sweet and unsweet classes. In terms of experimental equipment, the sensor cover was specifically designed to install the sensor and light source to read the reflectance at a five mm depth from pineapple flesh. By using a spectroscopy sensor, data on visible and near-infrared reflectance (Vis-NIR) were collected. The NN was used to classify the pineapple classes. Before the classification step, the preprocessing methods, which are Class balancing, Data shuffling, and Standardization were applied. The 510 nm and 900 nm reflectance values of the middle parts of pineapples were used as features of the NN. With the Sequential model and Relu activation function, 100% accuracy of the training set and 76.67% accuracy of the test set were achieved. According to the abovementioned information, using a low-cost compact spectroscopy sensor has achieved favorable results in classifying the sweetness of the two classes of pineapples. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=neural%20network" title="neural network">neural network</a>, <a href="https://publications.waset.org/abstracts/search?q=pineapple" title=" pineapple"> pineapple</a>, <a href="https://publications.waset.org/abstracts/search?q=soluble%20solid%20content" title=" soluble solid content"> soluble solid content</a>, <a href="https://publications.waset.org/abstracts/search?q=spectroscopy" title=" spectroscopy"> spectroscopy</a> </p> <a href="https://publications.waset.org/abstracts/169598/evaluation-of-the-internal-quality-for-pineapple-based-on-the-spectroscopy-approach-and-neural-network" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/169598.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">72</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">32</span> Effect of Processing Parameters on the Physical Properties of Pineapple Pomace Based Aquafeed</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Oluwafemi%20Babatunde%20Oduntan">Oluwafemi Babatunde Oduntan</a>, <a href="https://publications.waset.org/abstracts/search?q=Isaac%20A.%20Bamgboye"> Isaac A. Bamgboye</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The solid waste disposal and its management from pineapple juice processing constitute environmental contamination affecting public health. The use of this by-product called pomace has potentials to reduce cost of aquafeed. Pineapple pomace collected after juice extraction was dried and milled. The interactive effects of feeding rate (1.28, 1.44 and 1.60kg/min), screw speed (305, 355 and 405rpm), moisture content (16, 19 and 22%), temperatures (60, 80, 100 and 120°C), cutting speed (1300, 1400 and 1500rpm), pomace inclusion ratio (5, 10, 15, 20%) and open surface die (50, 75 and 100%) on the extrudate physical properties (bulk density, unit density, expansion ratio, durability and floatability) were investigated using optimal custom design (OCD) matrix and response surface methodology. The predicted values were found to be in good agreement with the experimental values for, expansion ratio, durability and floatability (R2 = 0.7970; 0.9264; 0.9098 respectively) with the exceptions of unit density and bulk density (R2 = 0.1639; 0.2768 respectively). All the extrudates showed relatively high floatability, durability. The inclusion of pineapple pomace produced less expanded and more compact textured extrudates. Results indicated that increased in the value of pineapple pomace, screw speed, feeding rate decreased unit density, bulk density, expansion ratio, durability and floatability of the extrudate. However, increasing moisture content of feed mash resulted in increase unit density and bulk density. Addition of extrusion temperature and cutting speed increased the floatability and durability of extrudate. The proportion of pineapple pomace in aquafeed extruded product was observed to have significantly lower effect on the selected responses. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=aquafeed" title="aquafeed">aquafeed</a>, <a href="https://publications.waset.org/abstracts/search?q=extrusion" title=" extrusion"> extrusion</a>, <a href="https://publications.waset.org/abstracts/search?q=physical%20properties" title=" physical properties"> physical properties</a>, <a href="https://publications.waset.org/abstracts/search?q=pineapple%20pomace" title=" pineapple pomace"> pineapple pomace</a>, <a href="https://publications.waset.org/abstracts/search?q=waste" title=" waste"> waste</a> </p> <a href="https://publications.waset.org/abstracts/68817/effect-of-processing-parameters-on-the-physical-properties-of-pineapple-pomace-based-aquafeed" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/68817.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">271</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">31</span> Effect of Sodium Alginate Edible Coating with Natural Essential Oils and Modified Atmosphere Packaging on Quality of Fresh-Cut Pineapple</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Rafiullah%20Khan">Muhammad Rafiullah Khan</a>, <a href="https://publications.waset.org/abstracts/search?q=Vanee%20Chonhenchob"> Vanee Chonhenchob</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The effect of sodium alginate (1%) based edible coating incorporated natural essential oils, thymol, carvone, and carvacrol as antimicrobial agents at different concentrations (0.1, 0.5, and 1.0%) on the quality changes of fresh-cut pineapple was investigated. Pineapple dipped in distilled water was served as control. After coating, the fruit was sealed in a modified atmosphere package (MAP) using high permeable film and stored at 5°C. Gas composition in package headspace, color values (L*, a*, b*, C*), TSS, pH, ethanol, browning, and microbial decay were monitored during storage. Oxygen concentration continuously decreased while carbon dioxide concentration inside all packages continuously increased over time. Color parameters (L*, b*, c*) decreased, and a* values increased during storage. All essential oils significantly (p ≤ 0.05) prevented microbial growth than control. A significantly higher (p ≤ 0.05) ethanol content was found in the control than in all other treatments. Visible microbial growth, high ethanol, and low color values limited the shelf life to 6 days in control as compared to 9 days in all other treatments. Among all essential oils, thymol at all concentrations maintained the overall quality of the pineapple and could potentially be used commercially in fresh fruit industries for longer storage. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=essential%20oils" title="essential oils">essential oils</a>, <a href="https://publications.waset.org/abstracts/search?q=antibrowning%20agents" title=" antibrowning agents"> antibrowning agents</a>, <a href="https://publications.waset.org/abstracts/search?q=antimicrobial%20agents" title=" antimicrobial agents"> antimicrobial agents</a>, <a href="https://publications.waset.org/abstracts/search?q=modified%20atmosphere%20packaging" title=" modified atmosphere packaging"> modified atmosphere packaging</a>, <a href="https://publications.waset.org/abstracts/search?q=microbial%20decay" title=" microbial decay"> microbial decay</a>, <a href="https://publications.waset.org/abstracts/search?q=pineapple" title=" pineapple"> pineapple</a> </p> <a href="https://publications.waset.org/abstracts/183398/effect-of-sodium-alginate-edible-coating-with-natural-essential-oils-and-modified-atmosphere-packaging-on-quality-of-fresh-cut-pineapple" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/183398.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">57</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">30</span> Effect of Sodium Alginate Edible Coating with Natural Essential Oils and Modified Atmosphere Packaging on Quality of Fresh-Cut Pineapple</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Rafiullah%20Khan">Muhammad Rafiullah Khan</a>, <a href="https://publications.waset.org/abstracts/search?q=Vanee%20Chonhenchob"> Vanee Chonhenchob</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The effect of sodium alginate (1%) based edible coating incorporated natural essential oils; thymol, carvone and carvacrol as antimicrobial agents at different concentrations (0.1, 0.5 and 1.0 %) on the quality changes of fresh-cut pineapple were investigated. Pineapple dipped in distilled water was served as control. After coating, fruit were sealed in a modified atmosphere package (MAP) using high permeable film; and stored at 5 °C. Gas composition in package headspace, color values (L*, a*, b*, C*), TSS, pH, ethanol, browning, and microbial decay were monitored during storage. Oxygen concentration continuously decreased while carbon dioxide concentration inside all packages continuously increased over time. Color parameters (L*, b*, c*) decreased and a* values increased during storage. All essential oils significantly (p ≤ 0.05) prevented microbial growth than control. A significantly higher (p ≤ 0.05) ethanol content was found in the control than in all other treatments. Visible microbial growth, high ethanol, and low color values limited the shelf life to 6 days in control as compared to 9 days in all other treatments. Among all essential oils, thymol at all concentrations maintained the overall quality of the pineapple and could potentially be used commercially in fresh fruit industries for longer storage. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=essential%20oils" title="essential oils">essential oils</a>, <a href="https://publications.waset.org/abstracts/search?q=antibrowning%20agents" title=" antibrowning agents"> antibrowning agents</a>, <a href="https://publications.waset.org/abstracts/search?q=antimicrobial%20agents" title=" antimicrobial agents"> antimicrobial agents</a>, <a href="https://publications.waset.org/abstracts/search?q=modified%20atmosphere%20packaging" title=" modified atmosphere packaging"> modified atmosphere packaging</a>, <a href="https://publications.waset.org/abstracts/search?q=pineapple" title=" pineapple"> pineapple</a>, <a href="https://publications.waset.org/abstracts/search?q=microbial%20decay" title=" microbial decay"> microbial decay</a> </p> <a href="https://publications.waset.org/abstracts/184094/effect-of-sodium-alginate-edible-coating-with-natural-essential-oils-and-modified-atmosphere-packaging-on-quality-of-fresh-cut-pineapple" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/184094.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">57</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">29</span> Key Aroma Compounds as Predictors of Pineapple Sensory Quality</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jenson%20George">Jenson George</a>, <a href="https://publications.waset.org/abstracts/search?q=Thoa%20Nguyen"> Thoa Nguyen</a>, <a href="https://publications.waset.org/abstracts/search?q=Garth%20Sanewski"> Garth Sanewski</a>, <a href="https://publications.waset.org/abstracts/search?q=Craig%20Hardner"> Craig Hardner</a>, <a href="https://publications.waset.org/abstracts/search?q=Heather%20Eunice%20Smyth"> Heather Eunice Smyth</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Pineapple (Ananas comosus), with its unique sweet flavour, is one of the most popular tropical, non-climacteric fruits consumed worldwide. It is also the third most important tropical fruit in world production. In Australia, 99% of the pineapple production is from the Queensland state due to the favourable subtropical climatic conditions. The flavourful fruit is known to contain around 500 volatile organic compounds (VOC) at varying concentrations and greatly contribute to the flavour quality of pineapple fruit by providing distinct aroma sensory properties that are sweet, fruity, tropical, pineapple-like, caramel-like, coconut-like, etc. The aroma of pineapple is one of the important factors attracting consumers and strengthening the marketplace. To better understand the aroma of Australian-grown pineapples, the matrix-matched Gas chromatography–mass spectrometry (GC-MS), Head Space - Solid-phase microextraction (HS-SPME), Stable-isotope dilution analysis (SIDA) method was developed and validated. The developed method represents a significant improvement over current methods with the incorporation of multiple external reference standards, multiple isotopes labeled internal standards, and a matching model system of pineapple fruit matrix. This method was employed to quantify 28 key aroma compounds in more than 200 genetically diverse pineapple varieties from a breeding program. The Australian pineapple cultivars varied in content and composition of free volatile compounds, which were predominantly comprised of esters, followed by terpenes, alcohols, aldehydes, and ketones. Using selected commercial cultivars grown in Australia, and by employing the sensorial analysis, the appearance (colour), aroma (intensity, sweet, vinegar/tang, tropical fruits, floral, coconut, green, metallic, vegetal, fresh, peppery, fermented, eggy/sulphurous) and texture (crunchiness, fibrousness, and juiciness) were obtained. Relationships between sensory descriptors and volatiles were explored by applying multivariate analysis (PCA) to the sensorial and chemical data. The key aroma compounds of pineapple exhibited a positive correlation with corresponding sensory properties. The sensory and volatile data were also used to explore genetic diversity in the breeding population. GWAS was employed to unravel the genetic control of the pineapple volatilome and its interplay with fruit sensory characteristics. This study enhances our understanding of pineapple aroma (flavour) compounds, their biosynthetic pathways and expands breeding option for pineapple cultivars. This research provides foundational knowledge to support breeding programs, post-harvest and target market studies, and efforts to optimise the flavour of commercial pineapple varieties and their parent lines to produce better tasting fruits for consumers. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ananas%20comosus" title="Ananas comosus">Ananas comosus</a>, <a href="https://publications.waset.org/abstracts/search?q=pineapple" title=" pineapple"> pineapple</a>, <a href="https://publications.waset.org/abstracts/search?q=flavour" title=" flavour"> flavour</a>, <a href="https://publications.waset.org/abstracts/search?q=volatile%20organic%20compounds" title=" volatile organic compounds"> volatile organic compounds</a>, <a href="https://publications.waset.org/abstracts/search?q=aroma" title=" aroma"> aroma</a>, <a href="https://publications.waset.org/abstracts/search?q=Gas%20chromatography%E2%80%93mass%20spectrometry%20%28GC-MS%29" title=" Gas chromatography–mass spectrometry (GC-MS)"> Gas chromatography–mass spectrometry (GC-MS)</a>, <a href="https://publications.waset.org/abstracts/search?q=Head%20Space%20-%20Solid-phase%20microextraction%20%28HS-SPME%29" title=" Head Space - Solid-phase microextraction (HS-SPME)"> Head Space - Solid-phase microextraction (HS-SPME)</a>, <a href="https://publications.waset.org/abstracts/search?q=Stable-isotope%20dilution%20analysis%20%28SIDA%29." title=" Stable-isotope dilution analysis (SIDA)."> Stable-isotope dilution analysis (SIDA).</a> </p> <a href="https://publications.waset.org/abstracts/184617/key-aroma-compounds-as-predictors-of-pineapple-sensory-quality" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/184617.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">57</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">28</span> Effect of Sodium Alginate-based Edible Coating with Natural Essential Oils and Modified Atmosphere Packaging on Quality of Fresh-cut Pineapple</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Rafi%20Ullah%20Khan">Muhammad Rafi Ullah Khan</a>, <a href="https://publications.waset.org/abstracts/search?q=Yaodong%20Guo"> Yaodong Guo</a>, <a href="https://publications.waset.org/abstracts/search?q=Vanee%20Chonhenchob"> Vanee Chonhenchob</a>, <a href="https://publications.waset.org/abstracts/search?q=Jinjin%20Pei"> Jinjin Pei</a>, <a href="https://publications.waset.org/abstracts/search?q=Chongxing%20Huang"> Chongxing Huang</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The effect of sodium alginate (1%) based edible coating incorporated natural essential oils; thymol, carvone and carvacrol as antimicrobial agents at different concentrations (0.1, 0.5 and 1.0 %) on the quality changes of fresh-cut pineapple were investigated. Pineapple dipped in distilled water was served as control. After coating, fruit were sealed in a modified atmosphere package (MAP) using high permeable film; and stored at 5 °C. Gas composition in package headspace, color values (L*, a*, b*, C*), TSS, pH, ethanol, browning, and microbial decay were monitored during storage. Oxygen concentration continuously decreased while carbon dioxide concentration inside all packages continuously increased over time. Color parameters (L*, b*, c*) decreased and a* values increased during storage. All essential oils significantly (p ≤ 0.05) prevented microbial growth than control. A significantly higher (p ≤ 0.05) ethanol content was found in the control than in all other treatments. Visible microbial growth, high ethanol, and low color values limited the shelf life to 6 days in control as compared to 9 days in all other treatments. Among all essential oils, thymol at all concentrations maintained the overall quality of the pineapple and could potentially be used commercially in fresh fruit industries for longer storage. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=essential%20oils" title="essential oils">essential oils</a>, <a href="https://publications.waset.org/abstracts/search?q=antibrowning%20agents" title=" antibrowning agents"> antibrowning agents</a>, <a href="https://publications.waset.org/abstracts/search?q=antimicrobial%20agents" title=" antimicrobial agents"> antimicrobial agents</a>, <a href="https://publications.waset.org/abstracts/search?q=modified%20atmosphere%20packaging" title=" modified atmosphere packaging"> modified atmosphere packaging</a>, <a href="https://publications.waset.org/abstracts/search?q=microbial%20decay" title=" microbial decay"> microbial decay</a>, <a href="https://publications.waset.org/abstracts/search?q=pineapple" title=" pineapple"> pineapple</a> </p> <a href="https://publications.waset.org/abstracts/184680/effect-of-sodium-alginate-based-edible-coating-with-natural-essential-oils-and-modified-atmosphere-packaging-on-quality-of-fresh-cut-pineapple" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/184680.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">59</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">27</span> Assessment of Bio-Control Quality of Ethanolic Extracts of Some Tropical Plants on Fruit Rot Pathogens of Pineapple Fruits in Ado Ekiti</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=J.%20Y.%20Ijato">J. Y. Ijato</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Adewumi"> A. Adewumi</a>, <a href="https://publications.waset.org/abstracts/search?q=H.%20O%20Yakubu"> H. O Yakubu</a>, <a href="https://publications.waset.org/abstracts/search?q=O.%20O.%20Olajide"> O. O. Olajide</a>, <a href="https://publications.waset.org/abstracts/search?q=B.%20O.%20Ojo"> B. O. Ojo</a>, <a href="https://publications.waset.org/abstracts/search?q=B.%20A.%20Adanikin"> B. A. Adanikin</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Post-harvest fruit rot pathogens are one of the major factors that are responsible for food security challenges in developing countries like Nigeria. These pathogens also cause fruit food poisoning. Biocidal effects of ethanolic extracts of Khaya grandifoliola, Hyptis suaveolens, Zingiber officinale, Calophyllum inophyllum, Datura stramonium on the mycelia growth of fungal rot pathogens of pineapple fruit was investigated, the ethanolic extracts of these test plants exhibited high significant inhibitory effects on the rot pathogens, the highest ethanolic extract inhibition of Zingiber officinale was on Aspergillus flavus (38.40%) at 1.0g/ml while the least inhibitory effect was on Aspergillus fumigatus (23.10%) at 1.0g/ml, the highest ethanol extract inhibition of Datura stramonium was on Aspergillus tubingensis (24.00%) at 1.0g/ml while the least inhibitory effect was 10.00% on Colletotrichum fruticola at 1.0g/ml, the highest ethanol extract inhibition of Calophyllum inophyllum was on Trichoderma harzianum (18.50%) at 1.0g/ml while the least inhibitory effect was on Aspergillus flavus (15.00%) at 1.0g/ml, the highest ethanol extract inhibition of Hyptis suaveolens was on Aspergillus fumigatus (35.00%) at 1.0g/ml while the least inhibitory effect was on Aspergillus niger (20.00%) at 1.0g/ml, the highest ethanol extract inhibition of Khaya grandifoliola was on Aspergillus flavus (35.00%) at 1.00g/ml while the least inhibitory effect was on Aspergillus fumigates (22.00%) at 1.0g/ml, the antifungal capacity of these test plant extracts on rot causing fungi on pineapple fruit reveals the possibility of their use by farmers and fruit traders as alternative to chemical fungicide that portends great threat to human and environmental health. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fruit%20rot" title="fruit rot">fruit rot</a>, <a href="https://publications.waset.org/abstracts/search?q=pathogens" title=" pathogens"> pathogens</a>, <a href="https://publications.waset.org/abstracts/search?q=plant%20extracts" title=" plant extracts"> plant extracts</a>, <a href="https://publications.waset.org/abstracts/search?q=pineapple" title=" pineapple"> pineapple</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20poisoning" title=" food poisoning"> food poisoning</a> </p> <a href="https://publications.waset.org/abstracts/154335/assessment-of-bio-control-quality-of-ethanolic-extracts-of-some-tropical-plants-on-fruit-rot-pathogens-of-pineapple-fruits-in-ado-ekiti" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/154335.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">110</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">26</span> Eco-Nanofiltration Membranes: Nanofiltration Membrane Technology Utilization-Based Fiber Pineapple Leaves Waste as Solutions for Industrial Rubber Liquid Waste Processing and Fertilizer Crisis in Indonesia</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Andi%20Setiawan">Andi Setiawan</a>, <a href="https://publications.waset.org/abstracts/search?q=Annisa%20Ulfah%20Pristya"> Annisa Ulfah Pristya</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Indonesian rubber plant area reached 2.9 million hectares with productivity reached 1.38 million. High rubber productivity is directly proportional to the amount of waste produced rubber processing industry. Rubber industry would produce a negative impact on the rubber industry in the form of environmental pollution caused by waste that has not been treated optimally. Rubber industrial wastewater containing high-nitrogen compounds (nitrate and ammonia) and phosphate compounds which cause water pollution and odor problems due to the high ammonia content. On the other hand, demand for NPK fertilizers in Indonesia continues to increase from year to year and in need of ammonia and phosphate as raw material. Based on domestic demand, it takes a year to 400,000 tons of ammonia and Indonesia imports 200,000 tons of ammonia per year valued at IDR 4.2 trillion. As well, the lack of phosphoric acid to be imported from Jordan, Morocco, South Africa, the Philippines, and India as many as 225 thousand tons per year. During this time, the process of wastewater treatment is generally done with a rubber on the tank to contain the waste and then precipitated, filtered and the rest released into the environment. However, this method is inefficient and thus require high energy costs because through many stages before producing clean water that can be discharged into the river. On the other hand, Indonesia has the potential of pineapple fruit can be harvested throughout the year in all of Indonesia. In 2010, production reached 1,406,445 tons of pineapple in Indonesia or about 9.36 percent of the total fruit production in Indonesia. Increased productivity is directly proportional to the amount of pineapple waste pineapple leaves are kept continuous and usually just dumped in the ground or disposed of with other waste at the final disposal. Through Eco-Nanofiltration Membrane-Based Fiber Pineapple leaves Waste so that environmental problems can be solved efficiently. Nanofiltration is a process that uses pressure as a driving force that can be either convection or diffusion of each molecule. Nanofiltration membranes that can split water to nano size so as to separate the waste processed residual economic value that N and P were higher as a raw material for the manufacture of NPK fertilizer to overcome the crisis in Indonesia. The raw materials were used to manufacture Eco-Nanofiltration Membrane is cellulose from pineapple fiber which processed into cellulose acetate which is biodegradable and only requires a change of the membrane every 6 months. Expected output target is Green eco-technology so with nanofiltration membranes not only treat waste rubber industry in an effective, efficient and environmentally friendly but also lowers the cost of waste treatment compared to conventional methods. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=biodegradable" title="biodegradable">biodegradable</a>, <a href="https://publications.waset.org/abstracts/search?q=cellulose%20diacetate" title=" cellulose diacetate"> cellulose diacetate</a>, <a href="https://publications.waset.org/abstracts/search?q=fertilizers" title=" fertilizers"> fertilizers</a>, <a href="https://publications.waset.org/abstracts/search?q=pineapple" title=" pineapple"> pineapple</a>, <a href="https://publications.waset.org/abstracts/search?q=rubber" title=" rubber"> rubber</a> </p> <a href="https://publications.waset.org/abstracts/26716/eco-nanofiltration-membranes-nanofiltration-membrane-technology-utilization-based-fiber-pineapple-leaves-waste-as-solutions-for-industrial-rubber-liquid-waste-processing-and-fertilizer-crisis-in-indonesia" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/26716.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">446</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">25</span> Carbohydrates Quantification from Agro-Industrial Waste and Fermentation with Lactic Acid Bacteria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Prittesh%20Patel">Prittesh Patel</a>, <a href="https://publications.waset.org/abstracts/search?q=Bhavika%20Patel"> Bhavika Patel</a>, <a href="https://publications.waset.org/abstracts/search?q=Ramar%20Krishnamurthy"> Ramar Krishnamurthy </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Present study was conducted to isolate lactic acid bacteria (LAB) from Oreochromis niloticus and Nemipterus japonicus fish gut. The LAB isolated were confirmed through 16s rRNA sequencing. It was observed that isolated Lactococcus spp. were able to tolerate NaCl and bile acid up to certain range. The isolated Lactococcus spp. were also able to survive in acidic and alkaline conditions. Further agro-industrial waste like peels of pineapple, orange, lemon, sugarcane, pomegranate; sweet lemon was analyzed for their polysaccharide contents and prebiotic properties. In the present study, orange peels, sweet lemon peels, and pineapple peels give maximum indigestible polysaccharide. To evaluate synbiotic effect combination of probiotic and prebiotic were analyzed under in vitro conditions. Isolates Lactococcus garvieae R3 and Lactococcus sp. R4 reported to have better fermentation efficiency with orange, sweet lemon and pineapple compare to lemon, sugarcane and pomegranate. The different agro-industrial waste evaluated in this research resulted in being a cheap and fermentable carbon source by LAB. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=agro-industrial%20waste" title="agro-industrial waste">agro-industrial waste</a>, <a href="https://publications.waset.org/abstracts/search?q=lactic%20acid%20bacteria" title=" lactic acid bacteria"> lactic acid bacteria</a>, <a href="https://publications.waset.org/abstracts/search?q=prebiotic" title=" prebiotic"> prebiotic</a>, <a href="https://publications.waset.org/abstracts/search?q=probiotic" title=" probiotic"> probiotic</a>, <a href="https://publications.waset.org/abstracts/search?q=synbiotic" title=" synbiotic"> synbiotic</a> </p> <a href="https://publications.waset.org/abstracts/104222/carbohydrates-quantification-from-agro-industrial-waste-and-fermentation-with-lactic-acid-bacteria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/104222.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">163</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">24</span> Pineapple Patriarch: Local Agency in Sustainability Initiatives despite Community Reliance on Pineapple Monoculture</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Afshan%20Golriz">Afshan Golriz </a> </p> <p class="card-text"><strong>Abstract:</strong></p> This paper addresses the nuances in the relationship between the rural community of Volcan, Costa Rica, and the presence of multinational pineapple giant Pineapple Development Corporation (PINDECO). The paper analyzes the continuous negotiation between the need for environmental protection in the face of pineapple monoculture and the socioeconomic dependencies of the community on the company. Drawing on eight years of ethnographic work in Volcan de Buenos Aires and relying on intergenerational interviews that document oral histories, this article provides a socio-historical account of the economic and environmental impact of the presence of PINDECO in the southern zone of the country. The paper draws on interviews and in-depth participant observation, conducted by the author in intermittent periods over eight years. The research sheds light on the tensions between the village and PINDECO, as simultaneous acceptance of and opposition to the company persist by different stakeholders in the region. In doing so, this paper examines the strikingly powerful affinity toward the company and the community's regard for PINDECO as the town patriarch despite social and environmental injustices. In demonstrating these tensions, the author problematizes the practice of conducting foreign environmental research in developing countries, and more importantly, proposing changes to environmental conservation and socioeconomic structures without understanding community reliance on the presence of corporations such as PINDECO and the threats that changes to existing structures could pose to community members' livelihoods. In complicating these common western academic practices, the author takes an anti-colonial approach to environmental research, refusing the assumption that the affinity toward the company by the community of Volcan is rooted in ignorance, lack of education, or lack of interest in environmental conservation. The author instead highlights local knowledge and agency, demonstrating the many ways in which the community itself is producing knowledge and taking action. Through this paper, common assumptions regarding the agency of such communities are contested, and the grassroots environmental initiatives of Volcan, Costa Rica are brought to life. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=environmental%20conservation" title="environmental conservation">environmental conservation</a>, <a href="https://publications.waset.org/abstracts/search?q=grassroots%20movements" title=" grassroots movements"> grassroots movements</a>, <a href="https://publications.waset.org/abstracts/search?q=local%20knowledge" title=" local knowledge"> local knowledge</a>, <a href="https://publications.waset.org/abstracts/search?q=agricultural%20multinational" title=" agricultural multinational"> agricultural multinational</a> </p> <a href="https://publications.waset.org/abstracts/118463/pineapple-patriarch-local-agency-in-sustainability-initiatives-despite-community-reliance-on-pineapple-monoculture" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/118463.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">134</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">23</span> Production and Evaluation of Jam Made from Pineapple (Ananas comosus) and Grape (Vitis vinifera)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Z.%20O.%20Apotiola">Z. O. Apotiola</a>, <a href="https://publications.waset.org/abstracts/search?q=J.%20F.%20Fashakin"> J. F. Fashakin</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This project studied the production and evaluation of jam produced from pineapple and grape at different level of ratio (90:10, 80:20, 70:30, 60:40, 50:50, and 100%). The proximate and sensory properties were determined using standard methods. The (GDZ) was the highest for protein, moisture, fat and ash, (KFJ) was the highest for carbohydrate. There were significant differences (p<0.05) in samples (PAB, GDZ, BEN) for moisture. Also, there were significant differences (p<0.05) in samples (PAB, BBL, GDZ, KFJ) for protein. There were significant differences (p<0.05) in samples (PAB, BBL, BEN) for carbohydrate. Also, there were significant differences (p<0.05) in samples (PAB, BBL, QCM, GDZ, BEN) for fat and there were significant differences (p<0.05) in samples (PAB, BBL, GDZ) for ash. (KFJ) was the highest for pH, (BBL and QCM) was the highest for Vitamin C; (GDZ) was the highest for titratable acidity. For sensory properties, for aroma, colour, flavour, and overall acceptability were tested using panellists; the result showed that (KFJ) had the highest for all samples. From the results of chemical and sensory characteristics sample BBL was the best combination. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=chemical" title="chemical">chemical</a>, <a href="https://publications.waset.org/abstracts/search?q=characteristic" title=" characteristic"> characteristic</a>, <a href="https://publications.waset.org/abstracts/search?q=combination" title=" combination"> combination</a>, <a href="https://publications.waset.org/abstracts/search?q=titratable" title=" titratable"> titratable</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory" title=" sensory"> sensory</a>, <a href="https://publications.waset.org/abstracts/search?q=significant" title=" significant"> significant</a> </p> <a href="https://publications.waset.org/abstracts/47306/production-and-evaluation-of-jam-made-from-pineapple-ananas-comosus-and-grape-vitis-vinifera" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/47306.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">275</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">22</span> Development and Characterization of a Composite Material for Ceiling Board Construction Applications in Ethiopia</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Minase%20Yitbarek%20Mengistu">Minase Yitbarek Mengistu</a>, <a href="https://publications.waset.org/abstracts/search?q=Abrham%20Melkamu"> Abrham Melkamu</a>, <a href="https://publications.waset.org/abstracts/search?q=Dawit%20Yisfaw"> Dawit Yisfaw</a>, <a href="https://publications.waset.org/abstracts/search?q=Bisrat%20Belihu"> Bisrat Belihu</a>, <a href="https://publications.waset.org/abstracts/search?q=Abdulhakim%20Lalega"> Abdulhakim Lalega</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This research was aimed at reducing and recycling waste paper and sawdust from our environment, thereby reducing environmental pollution resulting from the management/disposal of these waste materials. In this research, some mechanical properties of composite ceiling board materials made from waste paper, sawdust, and pineapple leaf fibers were investigated to determine their suitability for use in low-cost construction work. The ceiling board was obtained from the waste of paper, sawdust chips, and pineapple leaf fibers by manual mechanical bonding techniques using dissolved polystyrene films as a binding agent. The results obtained showed that the water absorption values of between 6 % and 8.1 %; as well as density values of 500 kg/mm3 and 611.1 kg/mm3.From our result, the better one is a ratio of pineapple leaf fiber 25%, sawdust 40%, binder 25%, and waste paper 10%. The composite ceiling boards were successfully nailed with firm grips. These values obtained were compared with those of the conventional ceiling boards and it was observed that these composite materials can be used for internal low-cost construction work and Insulation (acoustic and thermal) performance. It is highly recommended that small and medium enterprises be encouraged to venture into waste recycling and the production of these composite ceiling materials to create jobs for skilled and unskilled labor that are locally available. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=composite%20material" title="composite material">composite material</a>, <a href="https://publications.waset.org/abstracts/search?q=environment" title=" environment"> environment</a>, <a href="https://publications.waset.org/abstracts/search?q=textile" title=" textile"> textile</a>, <a href="https://publications.waset.org/abstracts/search?q=ceiling%20board" title=" ceiling board"> ceiling board</a> </p> <a href="https://publications.waset.org/abstracts/182420/development-and-characterization-of-a-composite-material-for-ceiling-board-construction-applications-in-ethiopia" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/182420.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">72</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">21</span> Study on Shelf Life and Textural Properties of Minimal Processed Mixed Fruits</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Kaavya%20Rathnakumar">Kaavya Rathnakumar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Minimally processed fruits have the attributes of convenience and fresh like quality. In minimally processed products, the cells of the tissue are alive, and the essential nutrients and flavours are retained. Some of the procedures include washing, trimming, sorting, cutting, slicing and shredding. Fruits such as pineapple and guava were taken for the study of textural properties for a period of five days. After the performance of various unit operations 50g cubes of pineapple and guava has been weighed. For determining the textural properties, samples were taken in which set of 12 samples were treated by using 1% citric acid solution and dried for 5 minutes the remaining set of 12 samples were untreated. In set of treated samples 6 were vacuum packed and stored in the refrigerator, and the other sample was normally stored. For untreated samples was done in a similar way. In texture profile analysis the force required for 1cm penetration of 2mm cylindrical needle inside the fruits were recorded for all packages. It was observed that guava the fresh sample had a force of penetration of 3250mm and as the days increased the force decreased to 357.4 mm for vacuum packed refrigerated storage. In the case of pineapple, the force of penetration of the fresh sample was 2325mm which was decreased to 26.3mm on the fourth day and very low at the fifth day for vacuum packed refrigerated storage. But in case of untreated samples, the fruits were spoiled may be because of no pre-treatment and packaging. Comparatively, it was found that vacuum packed refrigerated samples had higher shelf life than normal packed samples in ambient conditions. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=1%25%20citric%20acid%20solution" title="1% citric acid solution">1% citric acid solution</a>, <a href="https://publications.waset.org/abstracts/search?q=normal%20packed" title=" normal packed"> normal packed</a>, <a href="https://publications.waset.org/abstracts/search?q=refrigerated%20storage" title=" refrigerated storage"> refrigerated storage</a>, <a href="https://publications.waset.org/abstracts/search?q=vacuum%20packed" title=" vacuum packed"> vacuum packed</a> </p> <a href="https://publications.waset.org/abstracts/56556/study-on-shelf-life-and-textural-properties-of-minimal-processed-mixed-fruits" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/56556.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">193</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">20</span> Modification of Toothpaste Formula Using Pineapple Cobs and Eggshell Waste as a Way to Decrease Dental Caries</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Achmad%20Buhori">Achmad Buhori</a>, <a href="https://publications.waset.org/abstracts/search?q=Reza%20Imam%20Pratama"> Reza Imam Pratama</a>, <a href="https://publications.waset.org/abstracts/search?q=Tissa%20Wiraatmaja"> Tissa Wiraatmaja</a>, <a href="https://publications.waset.org/abstracts/search?q=Wanti%20Megawati"> Wanti Megawati</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Data from many countries indicates that there is a marked increase of dental caries. The increases in caries appear to occur in lower socioeconomic groups. It is possible that the benefits of prevention of dental caries are not reaching these groups. However, there is a way to decrease dental caries by adding 5% of bromelain and calcium as an active agent in toothpaste. Bromelain can break glutamine-alanine bond and arginine-alanine bond which is a constituent of amino acid that causes dental plague which is one of the factors of dental caries. Calcium help rebuilds the teeth by strengthening and repairing enamel. Bromelain can be found from the extraction of pineapple (Ananas comosus) cobs (88.86-94.22 % of bromelain recovery during extraction based on the enzyme unit) and calcium can be taken from eggshell (95% of dry eggshell consist of calcium). The aim of this experiment is to make a toothpaste which contains bromelain and calcium as an effective, cheap, and healthy way to decrease dental caries around the world. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bromelain" title="bromelain">bromelain</a>, <a href="https://publications.waset.org/abstracts/search?q=calcium" title=" calcium"> calcium</a>, <a href="https://publications.waset.org/abstracts/search?q=dental%20caries" title=" dental caries"> dental caries</a>, <a href="https://publications.waset.org/abstracts/search?q=dental%20plague" title=" dental plague"> dental plague</a>, <a href="https://publications.waset.org/abstracts/search?q=toothpaste" title=" toothpaste"> toothpaste</a> </p> <a href="https://publications.waset.org/abstracts/54683/modification-of-toothpaste-formula-using-pineapple-cobs-and-eggshell-waste-as-a-way-to-decrease-dental-caries" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/54683.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">270</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">19</span> Wettability Properties of Pineapple Leaf Fibers and Banana Pseudostem Fibers Treated by Cold Plasma</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Tatiana%20Franco">Tatiana Franco</a>, <a href="https://publications.waset.org/abstracts/search?q=Hugo%20A.%20Estupinan"> Hugo A. Estupinan</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Banana pseudostem fiber (BPF) and pineapple leaf fiber (PLF) for their excellent mechanical properties and biodegradability characteristics arouse interest in different areas of research. F In tropical regions, where the banana pseudostem and the pineapple leaf are transformed into hard-to-handle solid waste, they can be low-cost raw material and environmentally sustainable in research for composite materials. In terms of functionality of this type of fiber, an open structure would allow the adsorption and retention of organic, inorganic and metallic species. In general, natural fibers have closed structures on their surface with intricate internal arrangements that can be used for the solution of environmental problems and other technological uses, however it is not possible to access their internal structure and sublayers, exposing the fibers in the natural state. An alternative method to chemical and enzymatic treatment are the processes with the plasma treatments, which are known to be clean, economical and controlled. In this type of treatment, a gas contained in a reactor in the form of plasma acts on the fiber generating changes in its structure, morphology and topography. This work compares the effects on fibers of PLF and BPF treated with cold argon plasma, alternating time and current. These fibers are grown in the regions of Antioquia-Colombia. The morphological, compositional and wettability properties of the fibers were analyzed by Raman microscopy, contact angle measurements, scanning electron microscopy (SEM) and atomic force microscopy analysis (AFM). The treatment with cold plasma on PLF and BPF allowed increasing its wettability, the topography and the microstructural relationship between lignin and cellulose. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cold%20plasma" title="cold plasma">cold plasma</a>, <a href="https://publications.waset.org/abstracts/search?q=contact%20angle" title=" contact angle"> contact angle</a>, <a href="https://publications.waset.org/abstracts/search?q=natural%20fibers" title=" natural fibers"> natural fibers</a>, <a href="https://publications.waset.org/abstracts/search?q=Raman" title=" Raman"> Raman</a>, <a href="https://publications.waset.org/abstracts/search?q=SEM" title=" SEM"> SEM</a>, <a href="https://publications.waset.org/abstracts/search?q=wettability" title=" wettability"> wettability</a> </p> <a href="https://publications.waset.org/abstracts/96909/wettability-properties-of-pineapple-leaf-fibers-and-banana-pseudostem-fibers-treated-by-cold-plasma" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/96909.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">156</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">18</span> Rheological and Crystallization Properties of Dark Chocolate Formulated with Essential Oil of Orange and Carotene Extracted from Pineapple Peels</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mayra%20Pilamunga">Mayra Pilamunga</a>, <a href="https://publications.waset.org/abstracts/search?q=Edwin%20Vera"> Edwin Vera</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The consumption of dark chocolate is beneficial due to its high content of flavonoids, catechins, and procyanidins. To improve its properties, fortification of chocolate with polyphenols, anthocyanins, soy milk powder and other compounds has been evaluated in several studies. However, to our best knowledge, the addition of carotenes to chocolate has not been tested. Carotenoids, especially ß-carotene and lutein, are widely distributed in fruits and vegetables so that they could be extracted from agro-industrial waste, such as fruit processing. On the other hand, limonene produces crystalline changes of cocoa butter and improves its consistency and viscosity. This study aimed to evaluate the production of dark chocolate with the addition of carotenes extracted from an agro industrial waste and to improve its rheological properties and crystallization, with orange essential oil. The dried and fermented cocoa beans were purchased in Puerto Quito, Ecuador, and had a fat content of 51%. Six types of chocolates were formulated, and two formulations were chosen, one at 65% cocoa and other at 70% cocoa, both with a solid: fat ratio of 1.4:1. With the formulations selected, the influence of the addition of 0.75% and 1.5% orange essential oil was evaluated, and analysis to measure the viscosity, crystallization and sensory analysis were done. It was found that essential oil does not generate significant changes in the properties of chocolate, but has an important effect on aroma and coloration, which changed from auburn to brown. The best scores on sensory analysis were obtained for the samples formulated with 0.75% essential oil. Prior to the formulation with carotenes, the extraction of these compounds from pineapple peels were performed. The process was done with and without a previous enzymatic treatment, with three solid-solvent ratios. The best treatment was using enzymes in a solids-solvent ratio of 1:12.5; the extract obtained under these conditions had 4.503 ± 0.214 μg Eq. β-carotene/mL. This extract was encapsulated with gum arabic and maltodextrin, and the solution was dried using a freeze dryer. The encapsulated carotenes were added to the chocolate in an amount of 1.7% however 60,8 % of them were lost in the final product. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cocoa" title="cocoa">cocoa</a>, <a href="https://publications.waset.org/abstracts/search?q=fat%20crystallization" title=" fat crystallization"> fat crystallization</a>, <a href="https://publications.waset.org/abstracts/search?q=limonene" title=" limonene"> limonene</a>, <a href="https://publications.waset.org/abstracts/search?q=carotenoids" title=" carotenoids"> carotenoids</a>, <a href="https://publications.waset.org/abstracts/search?q=pineapple%20peels" title=" pineapple peels"> pineapple peels</a> </p> <a href="https://publications.waset.org/abstracts/85362/rheological-and-crystallization-properties-of-dark-chocolate-formulated-with-essential-oil-of-orange-and-carotene-extracted-from-pineapple-peels" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/85362.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">159</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">17</span> Logistics Process of Pineapple’s Leaves Product in Prachuapkhirikhan Province</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Atcharawan%20Phenwansuk">Atcharawan Phenwansuk</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The product design is important to the development of SME towards the global, because it made to the quality product to react the needs of consumers and could reduces cost in the production, making it more profitable. As a results, the business are competition advantage for more marketing. It also enhance image of product and firms to build its own brand products to be acceptable. The product was designed should be shape, size, colorful, and direct of target consumers. This is method to add value products to get popular and effective, because the beauty is first satisfaction which come from main shape and color of the design product, but the product was designed need to hold data and law combination of shape and color between artistic theory and satisfaction of consumers together. The design must consider the safety of life and asset of consumers the most important. From to use of designed products should be to consider the cost savings, convenient distance, transportation, routes (land, water or air) of living space on transport (capacity, volume, width, length of the car, truck and container, etc). The packaging must be can to prevent not damage of the products. If products is more large , maybe to design new packaging, which can easily disassembled for make smaller package such as designing the assembly. Products must be packed in the container for size standard for save costs, as well as the buyer can make transport and assembly of products to fit easily on your own. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=logistics%20process" title="logistics process ">logistics process </a>, <a href="https://publications.waset.org/abstracts/search?q=pineapple%E2%80%99s%20leaves%20product" title=" pineapple’s leaves product"> pineapple’s leaves product</a>, <a href="https://publications.waset.org/abstracts/search?q=product%20design" title=" product design"> product design</a>, <a href="https://publications.waset.org/abstracts/search?q=satisfaction%20of%20consumers" title=" satisfaction of consumers "> satisfaction of consumers </a> </p> <a href="https://publications.waset.org/abstracts/16563/logistics-process-of-pineapples-leaves-product-in-prachuapkhirikhan-province" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/16563.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">397</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">16</span> Energy and Exergy Analyses of Thin-Layer Drying of Pineapple Slices</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Apolinar%20Picado">Apolinar Picado</a>, <a href="https://publications.waset.org/abstracts/search?q=Steve%20Alfaro"> Steve Alfaro</a>, <a href="https://publications.waset.org/abstracts/search?q=Rafael%20Gamero"> Rafael Gamero</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Energy and exergy analyses of thin-layer drying of pineapple slices (Ananas comosus L.) were conducted in a laboratory tunnel dryer. Drying experiments were carried out at three temperatures (100, 115 and 130 °C) and an air velocity of 1.45 m/s. The effects of drying variables on energy utilisation, energy utilisation ratio, exergy loss and exergy efficiency were studied. The enthalpy difference of the gas increased as the inlet gas temperature increase. It is observed that at the 75 minutes of the drying process the outlet gas enthalpy achieves a maximum value that is very close to the inlet value and remains constant until the end of the drying process. This behaviour is due to the reduction of the total enthalpy within the system, or in other words, the reduction of the effective heat transfer from the hot gas flow to the vegetable being dried. Further, the outlet entropy exhibits a significant increase that is not only due to the temperature variation, but also to the increase of water vapour phase contained in the hot gas flow. The maximum value of the exergy efficiency curve corresponds to the maximum value observed within the drying rate curves. This maximum value represents the stage when the available energy is efficiently used in the removal of the moisture within the solid. As the drying rate decreases, the available energy is started to be less employed. The exergetic efficiency was directly dependent on the evaporation flux and since the convective drying is less efficient that other types of dryer, it is likely that the exergetic efficiency has relatively low values. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=efficiency" title="efficiency">efficiency</a>, <a href="https://publications.waset.org/abstracts/search?q=energy" title=" energy"> energy</a>, <a href="https://publications.waset.org/abstracts/search?q=exergy" title=" exergy"> exergy</a>, <a href="https://publications.waset.org/abstracts/search?q=thin-layer%20drying" title=" thin-layer drying"> thin-layer drying</a> </p> <a href="https://publications.waset.org/abstracts/74793/energy-and-exergy-analyses-of-thin-layer-drying-of-pineapple-slices" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/74793.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">255</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">15</span> Comparative Assessment of Organo-Chlorine Pesticides Residue in Fruits and Fruit Juices</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Saidu%20Garba%20Okereafor%20Stella">Saidu Garba Okereafor Stella</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The presence of 15 organochlorine pesticides residue was assessed from 29 different fruits and fruit juice samples from selected farms in Kaduna and Niger States using the quick easy cheap effective rugged and safe (QuEChERS), followed by gas chromatography-tandem mass spectrometry (GC-MS/MS). The results showed the presence of varying concentrations of ten (10) organochlorine pesticide residues in all the samples with Endrin ketone showing the highest concentration in 3 samples from Kaduna (guava juice 1 and 2 0.099 to 0.145 mg/kg) and Niger States (orange juice J19 0.102 mg/kg). The heptachlor was detected at high concentration in 11 samples, 7 samples from Kaduna State (mango juice 0.011 mg/kg, Washington orange 0.014 mg/kg, Valencia orange fruit 0.020 mg/kg, orange juice 0.011, white guava fruit 0.024 mg/kg, guava juice 0.023 mg/kg, guava juice 2 0.024 mg/kg) and 4 samples from (mango juice 1 0.015 mg/kg, pineapple juice 1 0.0120 mg/kg pineapple juice 2 011 mg/kg and mix juice 2 0.012 mg/kg) from Niger State. Dieldrine and endosulfansulfate were detected at high levels in one sample each from Niger (guava fruit 0.019 mg/kg and mixed juice1 0.011mg/kg), respectively. However, all were above the maximum residue limits (MRLs) set by WHO/FAO which suggest that people consuming these type of contaminated fruits and fruits juices may contact diseases associated with those organochlorine pesticides residue. Minute concentrations of other organochlorines (α- BHC, δ- BHC, β- BHC, Lindane, and p’p DDT) ranged from 0.003 to 0.015 were recorded below the MRLs. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fruits%20and%20fruits%20juices" title="fruits and fruits juices">fruits and fruits juices</a>, <a href="https://publications.waset.org/abstracts/search?q=organochlorine%20pesticide%20residue" title=" organochlorine pesticide residue"> organochlorine pesticide residue</a>, <a href="https://publications.waset.org/abstracts/search?q=comparative%20studies" title=" comparative studies"> comparative studies</a>, <a href="https://publications.waset.org/abstracts/search?q=gc-ms%20spectrophometer" title=" gc-ms spectrophometer"> gc-ms spectrophometer</a> </p> <a href="https://publications.waset.org/abstracts/136919/comparative-assessment-of-organo-chlorine-pesticides-residue-in-fruits-and-fruit-juices" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/136919.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">147</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">14</span> Surface Modification of Pineapple Leaf Fibre Reinforced Polylactic Acid Composites</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Januar%20Parlaungan%20Siregar">Januar Parlaungan Siregar</a>, <a href="https://publications.waset.org/abstracts/search?q=Davindra%20Brabu%20Mathivanan"> Davindra Brabu Mathivanan</a>, <a href="https://publications.waset.org/abstracts/search?q=Dandi%20Bachtiar"> Dandi Bachtiar</a>, <a href="https://publications.waset.org/abstracts/search?q=Mohd%20Ruzaimi%20Mat%20Rejab"> Mohd Ruzaimi Mat Rejab</a>, <a href="https://publications.waset.org/abstracts/search?q=Tezara%20Cionita"> Tezara Cionita</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Natural fibres play a significant role in mass industries such as automotive, construction and sports. Many researchers have found that the natural fibres are the best replacement for the synthetic fibres in terms of cost, safety, and degradability due to the shortage of landfill and ingestion of non biodegradable plastic by animals. This study mainly revolved around pineapple leaf fibre (PALF) which is available abundantly in tropical countries and with excellent mechanical properties. The composite formed in this study is highly biodegradable as both fibre and matrix are both derived from natural based products. The matrix which is polylactic acid (PLA) is made from corn starch which gives the upper hand as both material are renewable resources are easier to degrade by bacteria or enzyme. The PALF is treated with different alkaline solution to remove excessive moisture in the fibre to provide better interfacial bonding with PLA. Thereafter the PALF is washed with distilled water several times before placing in vacuum oven at 80°C for 48 hours. The dried PALF later were mixed with PLA using extrusion method using fibre in percentage of 30 by weight. The temperature for all zone were maintained at 160°C with the screw speed of 50 rpm for better bonding and afterwards the products of the mixture were pelletized using pelletizer. The pellets were placed in the specimen-sized mould for hot compression under the temperature of 170°C at 5 MPa for 5 min and subsequently were cold pressed under room temperature at 5 MPa for 5 min. The specimen were tested for tensile and flexure strength according to American Society for Testing and Materials (ASTM) D638 and D790 respectively. The effect of surface modification on PALF with different alkali solution will be investigated and compared. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=natural%20fibre" title="natural fibre">natural fibre</a>, <a href="https://publications.waset.org/abstracts/search?q=PALF" title=" PALF"> PALF</a>, <a href="https://publications.waset.org/abstracts/search?q=PLA" title=" PLA"> PLA</a>, <a href="https://publications.waset.org/abstracts/search?q=composite" title=" composite"> composite</a> </p> <a href="https://publications.waset.org/abstracts/47130/surface-modification-of-pineapple-leaf-fibre-reinforced-polylactic-acid-composites" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/47130.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">299</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">13</span> Efficacy of Methyl Eugenol and Food-Based Lures in Trapping Oriental Fruit Fly Bactrocera dorsalis (Diptera: Tephritidae) on Mango Homestead Trees</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Juliana%20Amaka%20Ugwu">Juliana Amaka Ugwu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Trapping efficiency of methyl eugenol and three locally made food-based lures were evaluated in three locations for trapping of <em>B. dorsalis</em> on mango homestead trees in Ibadan South west Nigeria. The treatments were methyl eugenol, brewery waste, pineapple juice, orange juice, and control (water). The experiment was laid in a Complete Randomized Block Design (CRBD) and replicated three times in each location. Data collected were subjected to analysis of variance and significant means were separated by Turkey’s test. The results showed that <em>B. dorsalis </em>was recorded in all locations of study. Methyl eugenol significantly (P < 0.05) trapped higher population of <em>B. dorsalis</em> in all the study area. The population density of <em>B. dorsalis </em>was highest during the ripening period of mango in all locations. The percentage trapped flies after 7 weeks were 77.85%-82.38% (methyl eugenol), 7.29%-8.64% (pineapple juice), 5.62-7.62% (brewery waste), 4.41%-5.95% (orange juice), and 0.24-0.47% (control). There were no significance differences (p > 0.05) on the population of <em>B. dorsalis</em> trapped in all locations. Similarly, there were no significant differences (p > 0.05) on the population of flies trapped among the food attractants. However, the three food attractants significantly (p < 0.05) trapped higher flies than control. Methyl eugenol trapped only male flies while brewery waste and other food based attractants trapped both male and female flies<em>.</em> The food baits tested were promising attractants for trapping <em>B. dorsalis </em>on mango homestead tress<em>,</em> hence increased dosage could be considered for monitoring and mass trapping as management strategies against fruit fly infestation. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=attractants" title="attractants">attractants</a>, <a href="https://publications.waset.org/abstracts/search?q=trapping" title=" trapping"> trapping</a>, <a href="https://publications.waset.org/abstracts/search?q=mango" title=" mango"> mango</a>, <a href="https://publications.waset.org/abstracts/search?q=Bactrocera%20dorsalis" title=" Bactrocera dorsalis"> Bactrocera dorsalis</a> </p> <a href="https://publications.waset.org/abstracts/112983/efficacy-of-methyl-eugenol-and-food-based-lures-in-trapping-oriental-fruit-fly-bactrocera-dorsalis-diptera-tephritidae-on-mango-homestead-trees" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/112983.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">122</span> </span> </div> </div> <ul class="pagination"> <li class="page-item disabled"><span class="page-link">&lsaquo;</span></li> <li class="page-item active"><span class="page-link">1</span></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=pineapple&page=2">2</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=pineapple&page=2" rel="next">&rsaquo;</a></li> </ul> </div> </main> <footer> <div id="infolinks" 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