The physicochemical properties of processed fruit products are important indicators of their quality, stability and nutritional value. Understanding the relationships between these properties can contribute to improved characterization and control of fruit-derived foods. The aim of this study was to investigate the statistical relationships between selected physicochemical parameters of exotic fruit compotes prepared from pineapple (Ananas comosus) and mango (Mangifera indica). Experimental samples were produced in three formulations: without additives, with brown sugar and with non-caloric sweetener. The analyzed parameters included pH, total soluble solids (TSS), electrical conductivity (G) and dynamic viscosity (η). Physicochemical measurements were performed using standard analytical methods, while statistical analysis was carried out using linear regression models and analysis of variance (ANOVA) in STATISTICA 10 software. The results revealed statistically significant correlations between several physicochemical parameters. A strong negative correlation was observed between pH and electrical conductivity (r = −0.81, p < 0.05), indicating that increased ionic concentration is associated with decreased pH values. Additionally, a strong positive correlation was identified between refractive index and dynamic viscosity (r = 0.86, p < 0.05), suggesting that sugar concentration plays a major role in determining the rheological behavior of fruit compotes. These findings demonstrate that physicochemical parameters can serve as reliable indicators for quality characterization of exotic fruit compotes.

exotic fruit compotes, physicochemical parameters, viscosity, electrical conductivity, regression analysis

agronomy

Presentation: poster