Research by NEHU and NESAC scientists reveals that pineapples grown at optimal mid-altitudes of 300 to 700 metres produce sweeter vitamin-rich fruit with higher sugar and vitamin C levels.
ROOPAK GOSWAMI
Shillong, October 15: Pineapples grown between 300 and 700 metres above sea level in Meghalaya are bigger, sweeter and richer in vitamin C than those cultivated at higher elevations, according to a new study that could help identify suitable locations for improving the quality of the state’s fruit crop.
The study, published in the International Journal of Advanced Biochemistry Research, found that pineapples grown in the mid-altitude zone had an average weight of 1.52 kg, compared with 1.29 kg at lower elevations and 918 grams at elevations above 700 metres.
The researchers also recorded higher sugar, vitamin C and beta-carotene levels in the mid-altitude fruits.
The study was conducted by Ronak Meena and C.P. Suresh of the Department of Horticulture at North-Eastern Hill University (NEHU), Tura Campus, and Chandan Goswami and Akmaul Hoque of the North Eastern Space Applications Centre (NESAC) at Umiam.
The team examined mature pineapple fruits collected from three elevation zones: below 300 metres, between 300 and 700 metres, and above 700 metres.
The findings suggest that the middle elevation belt offered the most favourable combination of fruit size and measured biochemical quality among the zones studied.
Higher sugar, more vitamin C
The differences were evident in the fruits’ sugar content. Pineapples grown between 300 and 700 metres recorded total sugars of 9.62%, compared with 7.71% in the low-altitude zone and 6.56% at higher elevations.
The mid-altitude fruits also recorded the highest total soluble solids, a commonly used indicator of sweetness, at 15.07 degrees Brix. The figure fell to 12.96 degrees Brix in fruits grown above 700 metres.
Vitamin C content followed a similar pattern. The mid-altitude samples contained 39.80 mg per 100 grams, against 34.06 mg in the low-altitude zone and 27.96 mg at higher elevations.
Beta-carotene levels were also highest in the mid-altitude fruits, at 0.12 mg per 100 grams.
By contrast, pineapples grown above 700 metres were smaller and more acidic. Their titratable acidity was recorded at 0.84%, compared with 0.56% in the mid-altitude zone.
The combination of lower soluble solids and higher acidity suggests a sharper, less sweet flavour profile in the high-altitude fruits.
Why elevation matters
The researchers said differences in growing conditions associated with altitude could influence fruit development and quality. Temperature and radiation, in particular, can affect plant growth and the accumulation of sugars and other compounds.
Cooler conditions at higher elevations may slow fruit development, while warmer conditions at lower elevations can increase respiratory activity and potentially affect the energy available for fruit growth.
The mid-altitude zone may offer a more favourable balance of these conditions.
However, the researchers cautioned that altitude alone cannot explain all the differences. The study did not directly measure temperature or radiation at the sampled orchards, and factors such as soil conditions, pineapple variety and cultivation practices could also influence the results.
Implications for growers
The findings could help guide decisions on where to expand pineapple cultivation and which locations may be better suited to producing fruit with particular market characteristics.
Larger fruits with higher sugar content could be attractive in fresh-fruit markets, while differences in fruit composition may also matter to processors.
The researchers suggested that mid-altitude areas within the range studied deserve attention when selecting locations for pineapple production aimed at achieving a favourable combination of fruit size, sweetness and nutritional quality.
The results do not mean that lower- or higher-altitude areas are unsuitable for cultivation. Rather, they indicate that fruit quality can vary across Meghalaya’s terrain and that recommendations may need to be tailored to local growing conditions.
The study also found that the mid-altitude fruits had a higher proportion of peel than those grown at lower elevations. This means larger fruits do not necessarily translate into proportionately greater edible yield, an important consideration for processing.
The researchers called for further studies incorporating soil characteristics, rainfall, temperature, slope and cultivation practices to develop more precise recommendations for different growing areas.
They also suggested that geographical information systems could help map suitable production zones by combining elevation with other environmental information.
The authors stressed that further field-level research would be needed before the results could be applied across the state.
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The post Meghalaya’s sweet spot: Why pineapples grown at 300–700 meters are bigger and sweeter appeared first on Hub News.