Paper Title
Physical and Chemical Changes During Storage at Different Levels Ripening Pineapple Fruite

Abstract
Pineapple fruit is easily damaged after harvest and during storage. Pineapples are harvested at the maturity level vary depending on the purpose. Maturity of fruit can be determined by size, color of fruit and dissolved solids. The objective of the study was to study the physical and chemical changes of pineapple fruit during storage with different maturity levels. The study used a randomized block design with first factor maturity consisting of 100%, 75% and 50% green fruits and second factor storage consisting of 5.10 and 15 days. The smooth cayenne pineapple is harvested from the farmer in Kediri, East Java. The results showed that the weight and diameter of the fruit stalk did not change at different maturity levels and during storage. The same thing happens in fruit length, diameter and fruit weight. The color changes to yellow quickly occurs in 50% harvested fruits are green after 5 days to 67% are yellow, 95% after 10 days and 100% yellow after 15 days. Water content of fruit to increase with increasing maturity and storage time. Total sugar, reducing sugar and total dissolved solids are not influenced by the fruit maturity level and 5-10 days of feed duration. Keywords - Ripening fruite, storage, pineapple, total sugar.