There has been an injury problem in the brazilian pineapple harvesting of unknown origin, called "chocolate stain" . It is a browning of the pulp, making the fruit unfit for commercialization. The purpose of this work was to verify the physical chemical and chemical changes that take place in a fruit affected by "chocolate stain" , in order to support future researches. Fruits of Perola cultivar from Miranorte-Tocantins were studied in four mature stages (stage 1 -- green; stage 2 and 3 intermediates and stage 4 -- ripe or mature). The fruits were all vertically sliced and a visual analysis of the injury was made. The healthy and affected fruits were separated. The affected fruits were separated in three categories: fruits with light stains (LS); fruits with moderate stains (MS); and fruits with hard stains (HS). The following evaluations were made: fenolic compounds, poliphenoloxidases and peroxidases enzymes, vitamin C, total titratable acidity, soluble solids, pH, total sugars, redutors and non redutors sugars. It was noted that the "chocolate stains" disorders were stronger in ripe fruits. There was a sharp increase of fenolic compounds and higher activity of poliphenoxidases and peroxidases enzymes. These problem can be characterized as a disturb of phisiological nature. Less contents of vitamin C and total sugars were noted in fruits with hard stains compared to those fruits with light stains (apparently healthy).
Ananas comosus; physiological disease; physical chemical and chemical changes
