Physico-Chemical and Microbiological Study of Fresh Pineapple (Baronne de Guinée) Grown in the Sub-prefectures of: Maferinyah and Friguiagbé (Forécariah and Kindia Prefectures), Republic of Guinea

Pineapple fruit in the Republic of Guinea is currently less competitive in the West African sub-region due to the nutritional quality of the product. Thus, it is normal to review certain parameters such as: sensory, physico-chemical in order to improve this classification. To do this, instead of buying samples on the market, the aim is to analyze fresh samples harvested in the production fields and send them to the laboratory for analysis of certain physico-chemical and microbiological parameters. Analytical results showed that the Brix content in fields I and II at Maferinyah (Forécariah) was higher (14.35 and 16.5) than that found in fields I and II at Friguiagbé (Kindia) (14.2 and 12.4), The pH of fruit from both localities varies between 3.48 and 3.56, with the highest acidity value found in Field I at Friguiagbé (Kindia) 2.16 and the lowest value in Field II at Maferinyah (Forécariah) 0.46. Moisture contents for both localities ranged from 82.56 to 89.5, with the highest value found at Field I in Maferinyah (Forécariah) 89.5. Dry extract and ash in both localities would be in the range 10.54 to 17.45; 0.33 to 1.43 respectively. The highest values for dry extract and ash were found in Fields I and II Friguiagbé (Kindia) 17.45 and 1.43. The samples analyzed contained certain trace elements such as magnesium, sodium, iron and phosphorus. Microbiological analyses showed the presence of Escherichia coli (E. coli), yeast-molds, Staphylococcus aureus and the absence of salmonella.