Effects of Natural Preservatives on Juice Quality of Three Different Pineapple (Ananas comosus L.) Varieties in Ghana

Pineapple (Ananas comosus) is a widely consumed tropical fruit, but its high perishability limits its shelf life. This study assessed the juice yield and the effects of natural preservatives (rosemary and clove) on the quality of three pineapple varieties (Smooth Cayenne, Sugar Loaf, and MD2). A 3 × 3 Factorial Completely Randomized Design was used, with variety and preservative as factors, each at three levels. Smooth Cayenne had the highest juice yield (700ml). Sugar Loaf juice preserved with rosemary had the highest crude fiber, fat, carbohydrate, protein, and ash, while the unpreserved Sugar Loaf variety had the highest crude moisture content. MD2 juice preserved with rosemary had the best Total Soluble Solids (TSS) and sweetness, while Smooth Cayenne with clove had the highest vitamin C content. Mineral analysis showed no significant differences in copper, potassium, phosphorus, and zinc on day one, but significant variations emerged by day ten due to preservative interactions. Sensory and chemical analyses confirmed that rosemary and clove effectively preserved the juice without compromising sensory attributes or nutritional quality. This study highlights the potential of natural preservatives in extending pineapple juice shelf life while maintaining its quality.