Harvesting and Post-Harvest Handling of Pineapple: September 2016

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Harvesting and post-harvest handling of pineapple
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Harvesting and POST-hARVEST HANDLING OF PINEAPPLE
Joy. P. P. and Rashida Rajuva.T.A., Pineapple Research Station (Kerala Agricultural University), Vazhakulam-686 670
Muvattupuzha, Ernakulam, Kerala, Tel. & Fax: 0485 2260832, Email: prsvkm@kau.in, Web: http://prsvkm.kau.in
INTRODUCTION
In agriculture, postharvest handling of fruit is the stage of fruit production immediately
following harvest, including cooling, cleaning, sorting and packing. After the fruit is ready for
harvest (Figure 1), from the instance it is separated
from its parent plant, the fruit begins to deteriorate.
Postharvest treatment largely determines final
quality, whether a fruit or fruit product is sold
for fresh consumption. It also covers storage and
transportation and the intermediate processing of
fruits into a form for increased storage.
‘Ananas comosus’ is the botanical name of the fruit
we call as the pineapple. Native to South America, it
was named for its resemblance to a pine cone. The
name pineapple in English comes from the similarity Fig.1 Pineapples ready for harvest
of the fruit to a pine cone. Pineapple is a well-known
fruit all over the world and within the tropical fruits it represents the largest processed volume,
generating several kinds of products like canned and frozen pineapple (in slices and pieces) and
juice (single strength and concentrate). Brazil is one of the largest growers of pineapple in the
world, but is insignificant as industrial processor. The Asian producers focus on the total usage
of pineapple, that is primarily fresh fruit combined with canning and juice production, where
juice is basically a by-product. In South America, fresh fruit is also the main usage, but the
canning industry is not well developed and juice is produced from the whole fruit. Pineapple
juice concentrate is applied to produce ready-to-drink pineapple juice or nectar and as main
constituent in blends for multi fruit juices, nectars and juice drinks. The reason for that is that
pineapple juice is considered as “cheap juice solids” compared to other fruit juice concentrates
available, and as the concentrate is relatively neutral, it fits very well for blending with other
tropical and exotic fruit juices of higher added value.
After the field, post-harvest processing is usually continued in a packing house. This can be a
simple shed, providing shade and running water, or a large-scale, sophisticated, mechanized
facility, with conveyor belts, automated sorting and packing stations, walk-in coolers and the
like. In mechanized harvesting, processing may also begin as part of the actual harvest process,
with initial cleaning and sorting performed by the harvesting machinery.
Regardless of the scale of harvest, from domestic garden to industrialized farm, the basic
principles of post-harvest handling for most fruits are the same; handle with care to avoid
damage, cool immediately and maintain in cool conditions, and cull (remove damaged items).
Postharvest physiology is the scientific study of the physiology of living plant tissues after they
have been denied further nutrition by picking. It has direct applications to postharvest handling
in establishing the storage and transport conditions that best prolong shelf life.
An example of the importance of the field to post-harvest handling is the discovery that
ripening of fruit can be delayed and thus their storage is prolonged by preventing fruit tissue
respiration. The fundamental principles and mechanisms of respiration, leading to post-harvest
Harvesting and post-harvest handling of pineapple __ 2
storage techniques are cold storage, gaseous storage, and waxy skin coatings. Another well-
known example is the finding that ripening may be brought on by treatment with ethylene.
VARIETIES
The oval to cylindrical-shaped, compound fruit develops from many small fruits fused together.
It is both juicy and fleshy with the stem serving as the fibrous core. The tough, waxy rind may
be dark green, yellow, orange-yellow or reddish when the fruit is ripe. The flesh ranges from
nearly white to yellow. In size the fruits are up to 30 cm long and weigh 0.5 to 4.5 kg or more.
In international trade, the numerous pineapple cultivars are grouped in four main classes;
'Smooth Cayenne', 'Red Spanish', 'Queen', and 'Abacaxi', despite much variation in the types
within each class. The main pineapple varieties grown in Kerala are shown in Figure 2.
Fig. 2 Varieties of pineapple grown in Kerala
Smooth Cayenne or Cayenne ('Maipuri', 'Kew', 'Sarawak', 'Esmeralda', 'Claire', 'Typhoon',

'Saint Michel')
Smooth Cayenne is extensively cultivated in Hawaii, Philippines, Australia, South Africa, Puerto
Rico, Kenya, Mexico, Cuba and Formosa. The ovoid medium-sized fruit (1.5 to 2.5 kg) of
'Smooth Cayenne' is held on a short and strong peduncle. It ripens progressively, turning
yellow from the base to the top, which is reflected in a strong internal maturity gradient too.
The flesh is firm, close-textured, juicy and with a pale-yellow to yellow colour at maturity. And
average acid range lies between 0.5 and 1.0% and total soluble solids (TSS) between 12° and
16° Brix. The plant is a poor producer of shoots and slips. The production cycle is about 18
months, longer than most other cultivars. 'Smooth Cayenne' is sensitive to many known pests
(fruit borers, mites, symphillids, nematodes) and diseases (mealybug wilt, fusariosis, fruitlet
core rot, butt rot), and to internal browning. However, it is considered tolerant to
Phytophthora sp. and resistant to fruit collapse, caused by Erwinia chrysanthemi Burkbolder.
Mauritius
Mauritius is recommended for commercial cultivation for table purposes and distant marketing,
due to its shorter duration of one year, better fruit quality, keeping quality and transportability.
Joy. P. P. and Rashida Rajuva.T.A.2016. Harvesting and post-harvest handling of pineapple. Pineapple Research Station (Kerala Agricultural University)
Vazhakulam-686 670 Muvattupuzha, Ernakulam, Kerala, Tel. & Fax: 0485 2260832, Email: prsvkm@kau.in, Web: http://prsvkm.kau.in
Vazhakulam pineapple
The Geographic Indication registered Vazhakulam pineapple locally known as ‘Kannara’ belongs
to Queen Cultivar (Mauritius) suited for table purpose. The average fruit weight is 1300-1600g.
The fruit has a pleasant aroma, a slightly conical shape, fruit ‘eyes’ deeply placed, fruit flesh is
crisp and golden yellow in colour, juice is sweet with 14-16 brix and its acidity is 0.50 - 0.70%. It
is a good source of carotene, vitamins, minerals and energy.
Amritha
It is a hybrid between Kew and Ripley queen. It has spiny leaves and 13-15 months duration.
Fruit is cylindrical, tapering slightly from near base, weighing 1.5-2.0kg. Crown (whorl of leaves
attached to the apical end of the fruit) is small weighing 80-100g; ratio of fruit weight to plant
weight is medium. Fruit is green when unripe and uniformly yellow when ripe; fissure and eye
corking absent, spirals are left oriented. Fruit is firm with mild external aroma, skin 6 mm thick,
flesh firm, non-fibrous, crisp and pale yellow in colour with rich aroma. Taste is good with high
total soluble salts and low acidity.
MD-2
MD-2 is a hybrid pineapple originated in the breeding program of the now-defunct Pineapple
Research Institute in Hawaii, which conducted research on behalf of Del Monte, Maui Land and
Pineapple, and Dole. Two similar seedlings, numbered 73-114 and 73-50, were found to have
bright-gold, very sweet, low-acidity flesh, high resistance to parasites and internal rot, skin that
turned amber when ripe and, best of all, the ability to survive cold storage for up to two weeks.
The Pineapple Research Institute, Hawaii was dissolved in 1986 and its assets were divided
between Del Monte and Maui Land and Pineapple. Del Monte took 73-114, which it dubbed
MD-2, to its plantations in Costa Rica, found it to be well-suited to growing there, and launched
it publicly in 1996. In 1997, Del Monte began marketing its Gold Extra Sweet pineapple, known
internally as MD-2. Del Monte also began marketing 73-50, dubbed CO-2, as Del Monte Gold.
MD-2 or Dinar pineapple is the standard for the international market because of its colour,
flavour, shape, lifespan and ripeness. The commercial cultivation of MD-2 variety of pineapple
was started in Central and South American countries during 1996. But at present it has
occupied 50-55% of world market and 70-75% of European market in fresh pineapple. This is
due to its excellent fruit qualities like high brix value (17 for ripe fruit), low acidity (0.4-0.45%),
medium fruit size (1.5 to 2.0 kg), cylindrical shape with square shoulder, small core size,
resistant to internal browning, very long shelf life (about 30 days) etc. The most important fruit
qualities of MD-2 are its long shelf life and cylindrical shape. Instead of just 21 days for the
normal varieties, it has 30 days of shelf life and is able to survive in cold storage for up to two
weeks. By the 12th month, it can be plucked. MD-2 is resistant to internal browning, but
susceptible to fruitlet core rot, and more sensitive to Phytophthora than Smooth Cayenne/Kew.
MD-2 variety fetches a premium price than other varieties. Hence MD-2 will be the best variety
that can be imported for cultivation in Kerala which will increase the export share of the
pineapple produced in the state. IPR rules are not applicable to MD-2 variety as it is not a
patented variety. MD-2 variety can be imported from Costa Rica, Ghana, Cuba, France etc.
Pineapples are graded by degree of skin colouration, size (weight), absence of defects and
disease, and uniformity of these characteristics before packing. Other characteristics include
maturity, firmness, nice shape, flat eyes and well-cured broken stem. Pineapples are normally
packed into cartons of two different sizes and on the basis of colour and size a large telescoping
fibre board carton holding 18 kg and containing 8 to 10 fruits in two layers, flat or upright, for
surface and air shipment and a smaller container of 9 kg with five to six fruit in a single layer
laid flat for air shipping. Tourist packs of two to four fruits are also prepared. Absorbent pads
are used at the bottom of the carton and between layers, if fruits are placed horizontally within
the carton. In other packs, fruits are placed vertically.
FRUIT MATURITY INDICES
Pineapple fruit should be harvested when it is firm and mature. Pineapples do not improve in
eating quality after harvest. Sugar content does not increase after harvest. Therefore, the fruit
must be picked at the optimum maturity and ripeness stage to suit the intended market.
Pineapples are judged mature when they have reached full size and a nice yellow colour,
depending on variety.
There is no single fool proof indicator of pineapple fruit maturity. However, several external
and internal fruit characteristics can be used in combination as indices to determine harvest
maturity (Figure 3). The external indices include fruit surface colour (in most cultivars), the
extent of fruitlet (eye) flatness, and fruit size. The internal indices include percentage soluble
solids (i.e. sugar content) and appearance. The amount of fruit surface yellowing may be used
as a guide for determining when to harvest in certain cultivars. Generally, the more yellow the
surface area (less chlorophyll), the more mature and ripe the fruit. The natural progression of
surface colour change during pineapple fruit maturation is from green to yellow to reddish-
brown. If the fruit is allowed to remain on the plant until the full yellow stage it will have a
flatter, less desirable flavour due to excess sugar content coupled with decreased acidity. The
fruit will also be more susceptible to bruise damage at the full yellow stage. At very advanced
stages of over-maturity, the surface colour of the fruit changes to reddish-brown. Once the fruit
has been harvested, the change in surface colour and amount of yellowing should not be used
as an indicator of fruit ripeness, since postharvest colour changes are not correlated with eating
quality.
Colour stages are categorised as follows.

CS1: all eyes green, no traces of yellow;
CS2: 5 to 20% of the eyes yellow;
CS5: 90% of eyes yellow, 5 to 20% reddish brown;
CS6: 20 to 100% of eyes reddish brown.
The pineapple is a compound fruit comprised of numerous individual fruitlets. The fruitlets
mature progressively from the bottom part of the fruit to the top. As the fruitlets mature, they
become flatter. The extent of fruitlet flatness is usually a good indicator of overall fruit
maturity. The bottom fruitlets are much flatter (and riper) than the top ones. Fruit which is
ready for harvest should reach the appropriate size indicative of the cultivar. This is largely
based on previous growing experience. However, individual fruit size by itself is not a reliable
index of harvest maturity. It should be used in addition to surface colour and fruitlet flatness.
Fruit maturity is highly correlated with soluble solids content. Pineapple fruit should have a
minimum of 12% soluble solids near the base and 10% near the top. This is determined by
taking two cross sections of the fruit; one at the point of its largest diameter near the base and
Fig. 3a Maturity indices or ripening stages of pineapple followed in different countries
1 2 3 4 5 6
1 2 3 4 5 6
Fig. 3b Maturity indices or visual ripening stages of pineapple followed in different countries
another in the upper third portion of the fruit, and squeezing a few drops of juice from each
cross section onto the prism of a hand-held refractometer. However, this is a destructive test of
harvest maturity. It is used mostly in large-scale operations where sacrificing fruit of different
sizes is acceptable in order to determine the correlation between fruit size and maturity. The
internal appearance of the flesh is also indicative of fruit maturity. Random samples of fruit
should be sliced horizontally at the point of the largest diameter. Immature fruit has a white
flesh colour, while mature or ripe fruit has a yellowish-white flesh. The flesh also becomes
slightly translucent in appearance at maturity. Fruits are over mature when more than half of
the cross-sectional area of the fruit is translucent. The conical-shaped biotype of Montserrat
develops flesh translucency sooner than the cylindrical biotype.
QUALITY INDICES
Uniformity of size and shape
Firmness
Freedom from decay
Freedom from sunburn, sunscald, cracks, bruising, internal breakdown, endogenous
brown spot, gummosis, and insect damage
Tops (crown leaves)- green colour, medium length, and straightness
Range of soluble solids - 11-18%; titratable acidity (mainly Ascorbic acid) - 0.51-0.6%;
and ascorbic acid - 20-65 mg/100 g fresh weight, depending on cultivar and ripeness
stage
HARVESTING
Based on a number of research works a specific terminology for development, maturation,
definition of the edible stage and senescence for pineapple was proposed. This proposal was
based on physical and biochemical changes that take place during propagation and
development of the fruit. There is a time span of 110 days between the end of flowering and
the point at which the fruit is at its edible stage. Changes in chemical composition occur when
half of the peel turns yellow. Chlorophyll, carotenes, xanthophiles and anthocyanines are the
main pigments found in pineapple. Their presence changes the external colour of the fruit from
green, green-yellow, or yellow, to a mixture of yellow and purple with or without green.
External colour of pineapple is an important trait in consumer preference. During maturation
chlorophyll fades out and total and pulp carotenes increase, while peel carotenes decrease.
Both peel and pulp carotenes rise at senescence. These changes define four stages in fruit
development.
Changes in maturation stage are evident when peel colour turns from green to yellow at the
base of the fruit. Pineapple is a non-climacteric fruit and can be harvested as soon as it is ready
for consumption. A minimal content of soluble solids of 12% and a maximal acidity of 1% insure
a minimal level of consumer acceptance along with size and texture uniformity, absence of
rotting, sunburns cracks, bruises, internal breakdown endogenous brown spot, gummosis or
damage by insects. Crown leaves should be green, medium in length and erect. Soluble solids
must fall between 11 and 18%, titratable acidity as citric acid from 0.5 to 1.6%, ascorbic acid
should fall between 20 and 65 mg/100g of fresh weight, depending on the cultivar and stage of
maturity. Pineapple fruit can be classified in three categories, category A, defined by fruits
weighing more than 1.5 kg; category B, fruits weighing between 1 and 1.5 kg; and category C,
fruits weighing less than 1 kg.
Harvest maturity is usually based on skin colour and the shape of the individual fruitlets. Colour
is not an infallible means of measurement since Smooth Cayenne can be fully mature with
yellow sweet flesh while the skin is still green. This has presented a problem in marketing such
fruits in Europe and in some cases they have been labelled to indicate they are ripe while the
skin is green. Skin colour can vary due to season, rainfall, micro-climate and field practices. In
other cases estimation of the skin colour can be effective. The eyes turn from green to yellow–
orange from the bottom and maturity can be judged on the number of rows of eyes that have
changed colour. A common harvest maturity is when two or three rows have changed colour. In
Hawaii, skin colour is supplemented by a minimum reading of 12°Brix for fruit destined for fresh
consumption. Harvest maturity can also be estimated by relating it to the time after flowering
or mid-flowering, but the number of days may vary from place to place. In Madagascar the
period from flower induction to ripening varied from 140–221 days and in South Africa from
234–283 days. For Smooth Cayenne in Hawaii, it took 110 days from the completion of
flowering to harvest maturity, but it was between 70–120 days, that is, from mid-flowering to
the onset of ripening. These variations were attributed to seasonal temperature variations. In
Queensland in winter, pineapples are picked at an immature stage to avoid black heart, and this
stage is preferable for handling owing to high resistance to bruising. Half ripe (50% of the shell
yellowing) Smooth Cayenne fruit can be held for about 2 weeks at 7.5°C and still have about 1
week of shelf life, and at this stage the fruit was suitable for export. Quarter yellow (25%
yellowing) pineapples at harvest gain about one additional week’s storage for every 6°C
decrease in storage temperature (no temperature range was reported) and at 7°C the
maximum storage life is 4 weeks. The sound of a fruit as it is tapped sharply with the knuckle of
the finger can change during maturation and ripening. Consumers sometimes use the method
of testing fruit. This method may only be used postharvest to determine their maturity since
the plants are so spiky that it would be very difficult to get at the fruit.
Kew pineapple plants flower 10-12 months after planting and attain harvesting stage 15-18
months after planting, depending on the variety, time of planting, the type and size of plant
material used and the prevailing temperature during fruit development. Under natural
conditions, pineapple comes to harvest during May- August. With a slight colour change at the
base of developing fruit, it could be harvested for canning purpose. But for table purpose, the
fruit could be retained till it develops satisfactory golden yellow colour. Harvesting is done with
a sharp knife, severing the fruit-stalk with a clean cut retaining 5-7 cm of stalk with the fruit in
such a way that the fruit is not damaged.
The stage of maturity at harvest is dependent on the required storage or shelf-life and the
method of transportation to the export markets. The level of yellow colouration of the "eyes"
of the fruit judges maturity.
The harvest operation is done using special devices to draw the fruit from the field by breaking
the fruit that shows proper maturity stage and placing them at the edge of the field where they
are manually sorted by size. The fruit is carried in trucks placing the crowns downwards for
cushioning. From 50 to 80 dozens may be transported, depending on the size. Fruits are
marketed by the dozen; those intended for industrial processing are placed in crates at the
edge of the parcel and the crowns are chopped off, after which they are transported in bulk in
larger trucks to the processing plant. Fruit for export markets use different systems, depending
on the buyer. Some buyers require green fruit which means soft green colour near the
peduncle, with 12°Bx, porosity of 1.5 and translucency 0 to 0.5. Other buyers demand ripened
or off-green fruit with a minimum of 12°Bx, porosity of 1.5 and translucency of 1 to 1.5.
Ethephon is applied at 1.5 ml/l (1 ounce in 20 litres) of water, sprayed on the fruit one week
prior to the harvest. When colour turns golden yellow fruits are harvested with care to avoid
mechanical damage. Fruits are carried to a truck with 5 cm of polyfoam in the bottom and 2.2
cm on the sides. From 3 to 5 layers of pineapples are placed crowns facing downwards to avoid
damage. Another way to harvest is using a mechanical harvester which may cut the process
time to one fourth and produces minimal damage to the fruit by handling.
Sugar content should be assessed in the field prior to harvesting to ensure adequate sugar
development. A minimum of 10% is generally required although. This may vary with the
market. Sugar content is not always related to the colour stage as agronomic and production
factors will affect sugar development. For the export market where sea-shipment for seven to
fourteen days is used, fruits should be harvested at CS1, where the fruits show no yellow colour
development on the eyes. Those harvested at more advanced stages are more susceptible to
mechanical damage and over-ripeness. Fruit maturity can also be assessed on random samples
by determination of the flesh condition. This is carried out by slicing the fruit horizontally at the
point of largest diameter; in fruit for sea-shipment export; the fruit should show limited
development of translucent areas. Where more than half of the area is translucent, the fruit is
considered beyond optimum maturity. Pineapples harvested by hand are snapped from the
stalk using a downward motion. The fruit should be placed in field crates and while in the field,
left in shaded conditions. Collection in the field and field to pack house transport using sacks or
bags will cause mechanical damage and increase the level of rejection. On arrival at the packing
facility, the stems and the crowns should be trimmed to 2 cm (0.5") and 10 cm (4") respectively.
Out grading should be made of all fruits which are undersize, oversize, over-ripe, under-ripe
(depending on the market requirements), damaged, bruised or show fungal or insect damage.
Pineapple is a perennial fruit crop and the returns continue, usually, for a period of 3 years in
case of variety ‘Mauritius’. Under natural conditions, pineapple comes to harvest during May-
August. With the application of Ethephon and fertilizers the first yield is obtained within 10-12
months. Pineapple plants flower 7-8 months after planting and attain harvesting stage in a year,
depending on the variety, time of planting, the type and size of plant material used and the
prevailing temperature during fruit development. Observing the colour change is the most
common method of determining the maturity of fruits. For long distance transportation, fully
mature fruits in green itself just before colour change are harvested. With a slight colour
change at the base of developing fruit, it could be harvested for canning purpose. But for table
purpose, the fruit could be retained till it develops satisfactory uniform golden yellow colour.
Harvesting is done with a sharp knife, severing the fruit-stalk with a clean cut retaining 5-7cm of
stalk with the fruit in such a way that the fruit is not damaged (Figures 4 and 5). Fruits are
stacked in piles or on to the vehicles with the crown facing down. Fruits for fresh fruit market
are often marketed with crowns.
The yield of pineapple fruit varies with the variety, agro-climate, agro-techniques and planting
density. The fruit yield with a plant density of 20000-25000 plants/ha is about 25-35 t, 35000-
40000 plants/ha about 40-50 t and that of 43,300-50000 plants/ha is 50-60 t/year, with the
yield decreasing progressively from first year to third year which is the normal economic life
span of Mauritius pineapple. Domestically marketed fruits should be harvested close to full
ripeness, which in the case of the cultivar is at the one-half yellow external surface colour. Fruit
is near its maximum mass at this colour stage if still on the plant. Fruit intended for the export
market should be picked slightly sooner, at the quarter-yellow colour stage. It will also be
necessary to expeditiously move the product from the field to the packing area to the airport as
soon as possible and use a strong package coupled with air conditioned temperature storage.
Fruits picked mature but prior to full ripeness (less than one quarter yellow) will be firmer and
better able to tolerate long distance transport. They will have a less desirable flavour. Without
refrigeration or rapid transport to market, it will be necessary to sacrifice some flavour for
adequate firmness in order to have the potential to export the fruit. Pineapples harvested
when immature will not ripen and will have a low sugar content and poor flavour. On the other
hand, fruit harvested over mature will get soft and bruise easily during transport and will have a
very short market life (Figure 6).
Pineapples are harvested by hand, with the pickers being instructed as to the stage of maturity
required. The fruit should be broken off the stalk with a downward motion, or cut with a knife
slightly below the base of the fruit. A large canvas picking sack or bamboo basket strapped over
the shoulders is commonly used as a harvest-aid in many parts of the world (Figures 7 and 8).
Up to 6 fruits can be put in the sack, which is able to be opened from the bottom to allow the
fruit to be transferred to a larger field container or padded wagon. The fruit may also be
harvested in wooden or plastic field crates. Mechanical harvesting is now popular (Figure 9).
Pineapples meant for export are cut with a knife to leave a sizeable stalk. The stalk is used for
holding the fruit during movement from the field; while those for the local market are simply
broken off. In addition, the products for the local market get no pre-treatment prior to
marketing. Those for export purposes are, brushed before parking and are trimmed to leave a
stock of 2.5 cm. Grading for local markets takes place at the retailers. Those for export are
graded according to colour and size; and normally pineapples of 2-2.5 kg weight are exported.
The export produce are directly packed into cartons and transported by trucks or pickups.
Produce destined for the local market is put on pickups or lorries and the loading and off-
loading is done manually.
Fig. 4 Pineapple harvesting guidelines
Fig. 5. Manual pineapple harvesting Fig. 6. Over mature pineapple not fit for export
Fig.7 Canvas sacks used for harvesting pineapple Fig.8 Bamboo baskets used for harvesting pineapple
burn
Fig. 9 Mechanical harvesting of pineapple practiced in different countries
Pineapples should feel heavy for their size; otherwise they could end up dry and tasteless. They
should look, feel and smell clean and have no bad or mouldy marks on the outer surface. As
pineapple stops ripening when picked, choose carefully and don't select one that looks
immature. Pineapples can be stored at room temperature however they spoil easily and should
be watched carefully. To keep it longer than a day or two, wrap in a plastic bag and store in the
fridge for up to five days. If pineapples are cut, store unused pieces in the fridge in an airtight
container and use as soon as possible. They can be frozen, however this will change the flavour.
The two components of quality that may change after harvest are external colour and texture
of the flesh. Pineapple fruit typically changes from a green to yellow-orange colour during
storage. In addition, the texture of the flesh softens with time. The crown should be left intact
and protected from damage. Consumers associate crown freshness and condition with fruit
quality. The practice of crown removal by some vendors in the domestic market is not
recommended. This leads to microbial decay of the wounded area and a rapid rate of
deterioration. The fruit appearance is less appealing without the crown.
When the fruit is one-third or more yellow, it can be harvested. Refrigerating an unripe
pineapple can ruin the fruit. To harvest the pineapple, simply cut it from the plant with a sharp
kitchen knife where the pineapple joins the stalk.
Then either leave it to further ripen at room
temperature if need be, refrigerate the fruit if
completely ripe or, ideally, devour immediately.
Preliminary grading of the fruit according to size,
condition and maturity should be done at this time.
The fruit should then be transported as soon as
possible to a shaded collection area or packing
facility. The commonly available plastic or nylon
sacks should not be used for transport, as they will
cause significant amounts of mechanical damage to Fig.10 Harvested fruits protected from sun
burn
the fruit. Avoid exposing the fruit to the direct sun in order to prevent softening and possible
sunburn (Figure 10). Fruit stacked in piles at collection sites should be transported as soon as
possible to shaded packing facilities. Fruit bruising is a major problem during harvesting and
packing. A fruit drop of 30 cm can result in serious damage, which typically appears as
discoloured, slightly straw-coloured flesh.
After harvesting, the fruits are graded according to size, shape, maturity, and freedom from
diseases and blemishes. The cut surface is treated with a suitable fungicide to control fungal
decay.
GRADING
In pineapple, grading is done mainly based on the fruit weight or size. Generally, there are five
classes as detailed below (Figure 11). In some areas, the grading is limited to three classes as A
(> 1000 g), B (1000-500 g) and C (< 500 g) with minor variation depending on the region.
Class Weight (g)

A above 1500
B 1100 - 1500
C 800 - 1100
D 550 - 800
Baby Less than 550
Grade criteria Mauritius grades MD-2 grades
Fig. 11 Grading in pineapple
PREPARATION FOR MARKET

Today, pineapple consumers not only consider the physical appearance of the fruit to make a
purchasing decision and such process has become more complex. In addition to physical
appearance, other qualities are considered including colour, sweetness, aroma, fruit uniformity,
size and country of origin or brand name. The proper time for harvest depends on its end use.
Fruits for export should be cut when the fruit is completely developed but green. Pineapples for
domestic market are cut mature but not fully ripened. Harvest is made manually; the fruit is
torn to tear it from the peduncle. For transport, fruits are placed on leaves or a sawdust bed
alternated with crowns, to decrease mechanical damage. It is not advised to pile up too many
layers of fruit. Harvested fruits are placed in trucks or wagons crown side down and up to 3
layers high. It is important to avoid fruit overheating either in the field as well as during
transport and handling. Fruits are taken to the packing plant and then washed and coated with
a mixture of a fungicide and a liquid wax. For international markets pineapple is classified as: US
Select (10 fruits of 1.4 to 1.8 kg), No. 1 (8 fruits of 1.81 to 2.0 kg) and No. 2 (6 fruits of 2.01 to
2.5 kg).
Packing for export markets is a one-piece box made of telescopic fibre capable of holding 9 kg
or 18 kg. In order to get better fruit strength during transport and prevent damages, pineapples
with 1/4 ripening (yellow colour at the base of the fruit covering 25% of the surface) are
selected.
Transport temperature and relative humidity should be 7 to 13°C and 85 to 90%, respectively.
Chilling injury may occur below 7°C. Pineapples for export must meet the following
requirements; uniform size and shape, proper firmness, free of rotting, sunburns, cracks,
bruises, internal breakdown, endogenous brown spot, gummosis and damages caused by
insects. Crown leaves should be green, medium length and erect. Soluble solids must fall
between 11 and 18%, titratable acidity as citric acid from 0.5 to 1.6%, Ascorbic acid should fall
between 20 and 65 mg/100 g of fresh weight, depending on the cultivar and stage of maturity.
Waxing can be applied to modify internal O2 and CO2 contents of the fruit in such a way to
reduce the occurrence and severity of endogenous brown spot. Sea transportation is the main
form of handling pineapple for international trade of fruits and vegetables. It is the most
economical and specialized means for handling large amounts of fresh produce. Depending on
the volume, it can be done in refrigerated ships (reefers) or in containers equipped with cooling
systems. Reefers are usually large capacity vessels (over 4,000 tons) and are equipped with
efficient air circulation systems with control of air velocity and exchange. Loading is made
through side scuttles or by continuous conveyors installed from the pier to the cargo
warehouses. The Reefers are specialized forms of transport for fruits and vegetables, they have
built in good thermal insulation and ducts designed for cold air circulation, as supplied by the
refrigeration system or with independent cooling system connected to the electrical network.
There are also refrigerated containers with controlled atmospheres, which can adjust levels of
O2, CO2, relative humidity and temperature. Refrigerated containers are built with standard
dimensions; 8 x 8 feet wide, and either 10, 20, 30 or 40 feet long. The most common containers
are those with 40 feet long, and then those with pies 20 feet long.
Pre-harvest ethylene treatment

Ethrel (Ethephon), has been used as a source of ethylene for decades and it is used to initiate
flowering in pineapples. It has also been applied just before harvesting to accelerate
degreening and therefore the development of the orange colour in the skin. In Queensland,
Smooth Cayenne pineapples treated prior to harvest with Ethrel, at a concentration of 2.5 l in
1000 l of water, had superior eating quality, degreened more evenly, but had a shorter shelf-life
due to accelerated skin senescence than untreated fruit 10 days after harvest. Treated fruit left
on the plant for 23 days had inferior eating quality to the untreated fruit. These effects are due
to the effect of the ethylene speeding up the maturation of the fruit.
Cleaning
Pineapple fruits are quite perishable and
should ideally be packed for market within a
day of harvest. The initial step in preparation
for market involves cleaning of the outside of
the fruit (Figure 12). For the domestic market,
this generally involves trimming of the stem
at the base of the fruit to a length of 1-2 cm,
removing any damaged or unsightly leaves in
the crown, and a gentle dry brushing of the
fruit surface to remove dirt and dust. A similar
protocol should be followed for the export
market, with more emphasis placed on fruit
uniformity and quality. Depending on the Fig.12 Washing pineapples in water
export market requirements, all fruits which are undersized, oversized, over ripe, under-ripe,
damaged, bruised, or show fungal or insect damage should be discarded. The stem must be
trimmed very close to the base and the crown has to be cut back to a length of 10 cm. Then the
fruit has to be washed in a soap solution and thoroughly scrubbed on the outside with a brush
to remove all live insects. The wash water should be properly chlorinated (150 ppm free
chlorine) and maintained at a pH of between 6.5 to 7.0. In addition, an approved postharvest
fungicide should be added to the wash solution to reduce decay. Bayleton and benomyl are two
postharvest fungicides commonly used. After washing, the fruit must be dried and inspected by
a trained and certified inspector. Fruit approved for export by the inspector can then be
packed.
Waxing
For maximum potential shelf life, pineapple fruit should be waxed after cleaning and drying.
Several types of food-grade waxes are appropriate for pineapples, and they can be applied by
dipping or spraying. The most commonly used waxes for pineapples are mixtures of carnauba
and paraffin or polyethylene and paraffin. The type of wax chosen must be approved by the
importing country, if the market destination is for export. The wax should be applied only to the
fruit surface and not the crown, as many waxes cause injury to the crown. Beneficial effects of
waxing include a reduction in fruit internal browning, less moisture loss, and a shinier external
appearance.
Sorting
Regardless of the market destination, the fruit should be sorted according to size, shape,
firmness, external colour, insect damage, and decay. Visibly damaged fruit should be rejected.
Different markets have different quality requirements and the fruit should be graded to
conform to the individual market standards. However, there are certain minimal requirements
for pineapple fruit intended for any market.
The fruit should:
be clean and free of dirt or stains
be mature and firm
be well shaped and have fully developed eyes (fruitlets)
be free of punctures, wounds, and cuts
be free of sunburn, insect damage and decay
have a well cured butt
have a single crown
Packing
All fruits packed in the same carton or container
should be uniform in size, shape, and external colour.
Immature or over mature fruit should not be packed
for export. It is important that the carton be properly
ventilated and be of sufficient strength to withstand
the rigors of distribution without collapsing. Weak
cartons do not have sufficient physical strength to be
stacked and result in major losses of the fruit upon
arrival in the destination market.
A carton with enough bursting strength should be Fig. 13 Typical corrugated fibre board
used to avoid damage to the product during transport carton used for exporting
and handling. A commonly used package in the international trade of pineapples is a full-
telescopic two-piece corrugated fibre board carton
(Figure 13). Top and bottom ventilation, in addition
to side vents are required, particularly where sea
shipments are used. Typical carton inside dimensions
are 30.5 cm wide x 45 cm long x 31 cm deep.
The preferred method of packing is to place the fruit
vertically on the base, and then to place dividers
between the fruits to prevent rubbing and
movement. With some cartons, this is not possible
and fruits are laid horizontally in alternating
directions; where two layers of fruits are packed, a
Fig.14 Single-layer corrugated fibre board
divider is required between the layers. Another carton used for exporting pineapples
commonly used export carton for pineapples is a
single-layer corrugated fibre board carton (Figure 14). It is important the carton be properly
ventilated and be of sufficient strength to withstand the rigors of distribution without
collapsing. Weak cartons do not have sufficient physical strength to be stacked and result in
major losses of the fruit upon arrival in the destination market.
STORAGE CONDITIONS
Temperature
For maximum postharvest life, pineapple fruit should be cooled to 8°C as soon as possible after
harvest and maintained at this temperature during transport to market. At this temperature,
pineapples harvested at the quarter-yellow stage have a shelf life of approximately 3 weeks.
Storage at higher temperatures will result in reduced shelf life, to as short as only a few days at
ambient temperature (30-32°C). Fruits that are quarter yellow at harvest, gain about four
additional days of shelf life for every 6°C decrease in storage temperature from 32° to 8°C. On
the other hand, pineapple fruits are subject to low temperature breakdown, also known as
chilling injury, and should not be stored below 8°C. Sensitivity to chilling injury is related to the
ripeness stage of the fruit, with mature green fruit being more susceptible. Internal tissue
darkening and postharvest decay are typical symptoms of chilling injury.
Pineapples harvested at more advanced stages of ripeness will have short market life. For
example, fruit harvested at the half-yellow colour stage will have about 10 days of storage life
at 8°C followed by an additional week of market life.
Relative Humidity
Pineapple fruits are susceptible to wilting, shrinking and shrivelling in low relative humidity (RH)
storage environments. Most of the weight loss occurs through the leaves of the crown. The rate
of transpiration and water loss from the fruit becomes increasingly greater with decreasing RH.
Ideally, pineapples should be held at 90 to 95% RH.
Transport
Fruit should be transported carefully to market in order to minimize bruise damage and
subsequent postharvest decay. Use of strong protective packaging will help to minimize bruise
damage. Proper loading and stacking of the cartons in the bed of the transport vehicle is
essential to protect the product. Sufficient air circulation through the sides of the cartons is
necessary to avoid product re-warming during transport. The pineapple cartons should be
covered and never exposed to direct sunlight during transport. This will accelerate the rate of
ripening and softening of the fruit, in addition to possible sunburn damage. In the absence of
refrigeration, the fruit should be transported during the cooler part of the day.
POSTHARVEST DISEASES
Pineapples are susceptible to a number of postharvest diseases. Decay is significantly higher in
mechanically injured fruit, when poor sanitation practices are followed, or if postharvest
cooling is not provided. The fused nature of the fruitlets means that the flesh of the fruit is not
sterile and contains yeasts and bacteria. The most common diseases are black rot, fruitlet core
rot, and yeasty fermentation.
Black Rot
Black rot, caused by the fungus Thielaviopsis paradoxa, is typically the most common and
severe postharvest disease of pineapple. It is also referred to as stem end rot, water blister, or
soft rot and is characterized by a soft watery rot of the flesh. The severity of this disease
depends on the amount of fruit bruising or wounding incurred during harvest and packing, the
level of inoculum on the fruit, and the postharvest temperature. There is also a strong
correlation between rainfall duration prior to harvest and postharvest incidence of this disease.
Black rot does not occur in the field unless the fruit is overripe or injured.
Black rot usually starts at the point of detachment of the fruit (stem
end), although it can readily infect bruised or other damaged areas of
the fruit. Infection occurs 8 to 12 hours after wounding and
symptoms begin as a soft, watery rot which later darkens due to
growth of the dark-coloured fungal mycelium and spores (Figure 15).
Fungal growth is rapid at temperatures between 21-32°C. Control of
black rot is achieved by minimizing mechanical injury to the fruit
coupled with appropriate postharvest sanitation (150 ppm chlorine
wash plus fungicide treatment). The most effective postharvest
fungicides for controlling black rot are thiabendazole, benomyl, and
captan. For effective control, the fruit must be dipped in the
fungicide within 6 hours after harvest. Storage of the fruit at 7°C is
also necessary to inhibit growth of the fungus.
Fig.15 Black rot
Fruitlet Core Rot
Fruitlet core rot is a postharvest fungal disease-yeast-mite
complex of pineapples caused by the fungi Penicillium
funiculosum, Fusarium moniliforme var. subglutinas, the
round yeast Candida Guilliermondi, the fruit mite
Steneotarsonemus, and the red mite Dolichotetranychus
floridanus. This disease complex is also called black spot or
fruitlet brown rot. Symptoms appear as brown to black
coloured areas in the centre part of individual fruitlets
(Figure 16). The principal means of reducing the incidence
of fruitlet core rot is by spraying the crop with an acaricide Fig.16 Fruitlet core rot
to control the mites which spread the disease.
Yeasty Fermentation
Pineapple fruits are not sterile inside and contain many non-growing, but viable yeasts and
bacteria. In damaged, overripe, and inter-fruitlet cracked fruit, existing yeasts may start to grow
or new yeasts may invade. The yeast Saccharomyces is

most often responsible for fermentation. Symptoms
include fermentation, with bubbles of gas and juice
escaping through cracks in the skin. The skin eventually
turns brown and leathery and the internal flesh becomes
spongy with a bright yellow flesh (Figure 17).
Control Strategies
Careful handling to minimize mechanical injuries
Prompt cooling and maintenance of optimum Fig.17 Yeasty fermentation
temperature and relative humidity throughout
Post-harvest handling and treatments
Application of fungicides, such as thiabendazole (TBZ)
POSTHARVEST INSECTS
Mealy bugs are typically the worst postharvest insect problems
of pineapples. They invade the fruit prior to harvest and hide
in crevices between fruitlets, underneath the crown leaves, or
inside the whorl of the crown (Figure 18). They can be
significantly reduced in population by pre-harvest insecticide
sprays and ant control. After harvest, they need to be
removed by brushing the fruit.
POSTHARVEST DISORDERS
Fig.18 Mealy bug infested fruit
Sunburn
Localized sunburn of the fruit surface can be a problem on
fruit left exposed to full sun after harvest. The affected areas
of the fruit surface show a bleached yellow-white skin, with
damage to the underlying flesh (Figure 19). The damaged
tissue is more susceptible to postharvest decay. Sunburn can
be avoided by putting the fruit in a shaded area after harvest.
Chilling Injury Fig.19 Pineapple sunburn
Chilling injury (CI) occurs in pineapple fruit stored below 7°C. External symptoms of CI include
wilting and discolouration of the crown leaves, failure of green-shelled fruit to yellow, browning
and dulling of yellow fruit, surface pitting of the fruitlets
which eventually coalesce into larger sunken lesions, and
postharvest decay. Internal symptoms of CI include flesh
browning or darkening, tissue softening, and off-flavour
development (Figure 20). CI becomes more severe with
decreasing storage temperatures and increasing lengths of
exposure to chilling temperatures. Also, immature fruits are
more susceptible to CI than mature fruit. (Full-green colour
stage pineapple may suffer CI at 10°C). Although the tissue
damage from CI in quarter-yellow colour stage fruit only
Fig.20 Pineapple chilling injury
occurs at temperatures below 7°C, development of the
symptoms occurs within several days at ambient temperature following removal from cold
storage. Postharvest waxing of the fruit minimizes CI symptom development.
Internal Browning
Internal browning is a common postharvest physiological disorder affecting pineapples. It is
more pronounced in those cultivars like Smooth Cayenne that have low ascorbic acid content. It
is more severe in those fruits exposed to cool night temperatures followed by high day
temperatures prior to harvest. Storage of the fruit
below 7°C also accentuates internal browning.
Symptoms begin as small greyish translucent
areas at the base of the fruit near the core. These
areas eventually darken and in severe cases the
entire internal flesh turns brown to black in colour
(Figure 21). Control of internal browning may be Fig.21 Pineapple internal browning
obtained by waxing the fruit.
Flesh Translucency
Flesh translucency is a physiological disorder in which the internal flesh becomes shiny and
translucent in appearance. Translucency ratings are followed to indicate the intensity (Figure
22). It is more common in less mature harvested fruit. Translucency begins before harvest and
continues during storage. It is generally more common in fruits with small crowns. Waxing can
reduce the rate of translucency development after harvest. Translucent fruits are more
susceptible to mechanical injury, which leads to intracellular sap leakage and loss of marketable
fruit.
Fig.22 Pineapple translucency rating 0-6
PRINCIPLES AND METHODS OF PRESERVATION OF PINEAPPLE

PRESERVATION
Preservation is the protection of foods against spoilage. It may be defined as the set of
treatment processes that are
performed to prolong the life of foods
and at the same time retain the
features that determine their quality,
like colour, texture, flavour and
especially nutritional value (Figure 23).
Food preservation processes have
different time scales, ranging from
short periods needed for home
cooking and cold storage methods, to
much longer periods of time required Fig. 23. Perishability and shelf life of fruits and vegetables
by strictly controlled industrial procedures such as canning, freezing and dehydration.

The preservation of fruits and vegetables entails the partial utilization of the raw material. In
some cases, during the process it becomes necessary to add a packing medium, e.g., syrup or
brine, while in others the raw material is used alone, as in frozen products. The raw material
may be processed differently, depending upon the product to be obtained, e.g. vegetables in
sauce, jellies, pickles and juices. The same raw material may be processed in different ways, as
a result of which different products will be manufactured. In general terms, some preservation
methods are mentioned as below.
Refrigeration
Cold storage with modified atmosphere
Superficial chemical treatments
Special storage condition
Packaging systems involving modifications in atmosphere
Canning
Freezing
Dehydration
Preservation methods by chemical action
Objectives of preservation
To increase shelf life of food for increasing the supply
To make the seasonal fruits available throughout the year
To add variety to the diet
To save time by reducing preparation time and energy by fire
To stabilize the prices of the food in the market
To improve the health of the population
METHODS OF PRESERVATION
Acids, salts and sugars are the principal food preservatives of chemical nature. Sodium chloride
(salt) is perhaps the oldest compound serving as a preservative. Acetic acid in the form of
vinegar is used in the manufacture of several pickled products. Benzoic acid, sodium salts -
sodium propionate, di acetate and sulphur dioxide, and sodium chloride are added to foods to
prevent spoilage. Sugars are employed in the manufacture of jelly, jams, preserves, sweetened
condensed milk, sweet pickles and other products aiding the preservation of the products into
which they are incorporated.
Preservation by sugar
Sugar is generally added in the processing of jams, jellies and sweets. The fruit must be boiled,
after which the sugar is added in variable amounts, depending upon the kind of fruit and the
product being prepared. The mixture must then continue to boil until it reaches a high level of
soluble solids, which allows for its preservation. The addition of sugar combines with certain
fruit substances to produce a gel like consistency, which characterizes the texture of jams and
jellies. To achieve this, appropriate acidity levels and sugar content, together with pectin must
be used, form a proper gel.
Preservation by benzoic acid and benzoate

Benzoic acid is a stable, white, granular or crystalline powder possessing a sweet, stringent
taste. The sodium salt is more soluble in water (62.5 g in 100 ml) at 25° C than benzoic acid. For
this reason it is the preferred form for industrial use. Sodium benzoate has an optimum pH
range between 2.5 and 4.0. If the pH of the food product is above pH 4.5, acidification may be
desirable, the benzoate can be 100 times more active at this optimal pH as compared to pH
above 6.0. The microbial level decides the amount of benzoate required. Temperature also
plays a part; cold-stored juices need less benzoate. Some fruit juices at 30° C require as much as
0.05% to prevent fermentation. Consequently, juice should be kept cool or have lower numbers
of yeast organisms. For preservation of a wide variety of foods, sodium benzoate or benzoic
acid is used in amounts of less than 0.1%.
Preservation by sulphur dioxide
Sulphur dioxide is used to treat fruits and vegetables before and after dehydration to extend
the storage life of fresh grapes, and to prevent the growth of undesirable microorganisms
during winemaking and the manufacture of juices. Sulphur dioxide is more effective against
mould spores and bacteria than against yeast; therefore it is combined with sodium benzoate,
which is more effective against yeast, for fruit squashes. Sulphur dioxide is also used as a
preservative in manufactured meats, sausage, and soft cheeses. In meat the flesh colour is
stabilized.
Sulphur dioxide is added to dried fruit in amounts up to 3000 ppm; less in dehydrated
vegetables. During their storage, sulphur dioxide slows deteriorative changes, such as severe
darkening in colour and development of off-flavours. Its reducing action is valuable in
preventing the loss of ascorbic acid in dried fruits and vegetables and the disappearance of
beta-carotene (pro-vitamin A) in vegetables. Frequently as much as 90% sulphur dioxide is
removed by steam during the cooking of dried fruits and vegetables.
Sulphur dioxide is usually applied to vegetables after blanching and before dehydration, in the
form of Sodium metabisulphite solution. The use of sulphites or sulphur dioxide, to treat
vegetables, prior to dehydration, aids in the prevention of deteriorative changes during
dehydration and storage. Sulphur dioxide is a useful agent for the prevention of browning
reactions in dried fruits.
Treatment with acid
Most foods may be preserved by heat treatment when they have a pH lower than 4.0. For this
reason several methods have been developed which control the pH through the production of
acid, or the addition of some organic acid, like acetic, citric and even lactic acid. The
acidification of low-acidity vegetables to less than pH 4.5 for commercial sterilization-based
processing, with brief sterilization periods at temperatures of 100°C, is a very practical method
to employ on a small-scale and even home processing.
Aseptic packaging
Here the fruit pulp or juice is passed through computerized equipment with set temperature,
duration and flow rate for processing and filling into sterile containers for storage and
transport. The principle behind is high temperature short time (HTST) pasteurisation.
Microfiltration
After suitable dilution the juice extracted is passed through ceramic membrane with micro
pores. This technique can also serve to render stability to the product if operated under strictly
sterile conditions. The greatest advantage of this process is a high degree of juice clarification
and also prevention of discolouration over a course of storage life.
PROCESSING
It is the transformation of raw ingredients by physical or chemical means into food, or of food
into other forms. Food processing combines raw food ingredients to produce marketable food
products that can be easily prepared and served by the consumer. Food processing typically
involves activities such as mincing and macerating, liquefaction, emulsification, and
cooking (such as boiling, broiling, frying, or grilling); pickling, pasteurization, and many other
kinds of preservation like canning or other packaging.
Objectives of processing
Increasing farmer income by the full utilisation of available indigenous raw material and
local manufacturing of part or all processing equipment
Cutting production costs by better utilisation of local natural resources (solar energy)
and reducing transport costs
Generating and distributing income by decentralising processing activities and involving
different beneficiaries in processing activities (investors, newly employed, farmers and
small-scale industry)
Maximising national output by reducing capital expenditure and royalty payments, more
effectively developing balance-of-payments deficits through minimising imports
(equipment, packing material, additives), and maximising export-oriented production
Maximising availability of consumer goods by maximisation of high-quality, standard
processed produce for internal and export markets, reducing post-harvest losses, giving
added value to indigenous crops and increasing the volume and quality of agricultural
output
PROCESSING OF PINEAPPLE
There is a series of physical properties of pineapples that play important roles during
processing. It was found that in addition to be considered as a maturity index, translucency is a
quality attribute of the fruit. Translucent or semi translucent slices are generally considered as
desirable and associated with better flavour. Fully translucent pulp has an overripe flavour,
while those not translucent are too sour. As pulp becomes more translucent air cavities
decrease in size and therefore porosity. Internal colour affects the appearance and acceptance
of the fruit; yellow-gold colour has been regarded as best.
It is not merely to satisfy producers and processors by way of higher monitory return but also
with better taste and nutrition. According to the Food and Agricultural Organisation's (FAO)
definition, processed foods can be of three types: primary, secondary and tertiary. Primary
processed foods involve basic cleaning, grading and packaging. Secondary processing means
modification of the basic product to a stage just before the final preparation at the consumer's
kitchen. Tertiary processing leads to high value-added ready-to-eat products like ice cream,
jams, jellies etc.
The main objective of processing technique is to convert perishable fruits into stable products
with longer life. Main purpose of processing is to minimize the qualitative and quantitative
deterioration of the produce after harvest. The popular products prepared using pineapples are
juice, squash, halva, jam, candy, pickles, chutney, wine, etc. The ‘Pineapple fruit’ is processed
into a range of refreshing food products.
Traditionally pineapple is consumed fresh or canned (Figure 24). Diversification of pineapple
products is a good strategy to increase consumption in
the main markets of the world. Thus, pineapple is now
consumed in the form of single strength or concentrated
juice, dehydrated and/or sugared, canned in slices or
bits. Among the newer developments are dried chips,
cocktail-type drinks, dried powdered, isotonic mixtures
and wine; there are also new canned forms as whole
fruit, bars, flakes and cubes.
Essentially a prime table fruit, pineapple pulp is perfectly
suited for conversion to frozen juices, nectars, drinks,
jams, fruit cheese, concentrates or to be had by itself or Fig. 24 Canned pineapple
with cream as a superb dessert. It can also be used in
puddings, bakery fillings, and fruit meals for children, flavours for food industry, and also to
make the most delicious ice cream and yoghurt. While the raw fruits are utilized for products
like chutney, pickle, sauce. pineapple beverage, etc. ripe ones are used in making pulp, juice,
nectar, squash, leather, slices, etc. Major export products include dried and preserved
vegetables, jams, fruit jellies, canned fruits and vegetables, dehydrated vegetables, frozen
fruits, vegetables and pulps and freeze dried products.
Ripe pineapple may be frozen whole or peeled, sliced and packed in sugar (1 part sugar to 10
parts pineapple by weight) and quick-frozen in moisture-proof containers. The diced flesh of
ripe pineapple, bathed in sweetened or unsweetened lime juice, to prevent discolouration, can
be quick-frozen. Half-ripe or green pineapples are peeled and sliced as filling for pie, used for
jelly, or made into sauce.
After labelling the cans, they should be packed in strong wooden cases or corrugated cardboard
cartons and stored in a cool and dry place. Storage of cans at high temperature should be
avoided as it shortens the shelf-life of the product.
VALUE ADDITION
Value is added to the fruit by changing their form, colour in order to increase the shelf life of
perishable fruit. In the current scenario, there is an urgent need to increase the level of value
addition and to improve the quality of value added fruit products for domestic and export
market. Pineapples are primarily used for food, in the form of value added products like juices,
jams, jellies, ice creams and liquors. Any step in the production process that improves the
product for the customer and results in a higher net worth, is known as value addition.
Typically fruits and vegetables have a low price when they are in the raw state, but can be
processed into a range of dried foods, jams, jelly, juice, syrups, pickles, candy, cakes, cookies,
ice creams, muffins, etc. (Figure 25) which have a considerably higher value. The high added
value means that the amount of food that must be processed to earn a reasonable income is
relatively small. Hence, the size and type of equipment required to operate at this scale can be
kept to levels that are affordable to most aspiring entrepreneurs. In many countries, vegetables
and fruits are among the most accessible raw materials for processing. Pineapples generate
substantive income as a fresh fruit and several processed products and by products, which
include canned products like juice, slices, jam, beverages and alcoholic drinks.
Some value added products made from pineapple are the following.
Fruit pulps and juices
Pulp or juice of pineapple is extracted by crushing, grinding and straining the fruit content. By
using additives it can be stored from six months to more than one year. In off seasons of
production, the pulp/juice can be diluted and with supplements can be converted into RTS
beverage for consumption.
In order to expect least or no changes in the stored fruit pulp, it is advisable to hold the fruit
pulp prepared in a hygienic condition, in frozen condition at -30⁰C. The storage life would be
minimum of six months. The frozen pulp after thawing can be reconstituted to obtain RTS
drinks.
Dehydrated products
It is a simpler method of processing and extension of storage life by physical removal of water,
by hot air drying, which is economical on commercial scale. Here the fresh material is dried to
residual moisture of about 5% and depending upon the required retention of pigmentation,
flavour and taste. The dried material can be rehydrated using water. The storage life of dried
material can be of six months at room temperature. This process offers the scope for reduction
in bulk and due to the light weight reduces freight charges. Osmodehydrated and intermediate
moisture products of 25% water content merit direct consumption without the need for
reconstitution.
Pineapple has been known to be excellent for drying. In this product, most of the free water of
the fruit is eliminated. To prepare, select fully ripe, fresh pineapple. Remove skin and eyes from
Pineapple candy Pineapple jelly Pineapple jam Pineapple syrup
Pineapple cake Pineapple ice cream Pineapple muffins Pineapple cookies
Fig. 25 Popular value added products of pineapple
pineapple with a sharp knife. Usually, chunks or slices are prepared for better presentation and
make handling easier. Final moisture is near 5%, and this allows the dried fruit to have a long
shelf life as long as proper packing is provided and storage is done in a fresh place.
Jam, jelly and marmalade
Using pectin as a setting agent, fruit pulp can be converted to jam, whereas juice can be
transformed into jelly under definite conditions of sugar and pectin concentrations. Marmalade
represents a product like jelly including a bitter principle, usually as bits of citrus peel.
Pickles
Raw fruit can be converted into pickle after mixing in salt along with chilli powder, followed by
seasoning in hot oil of saturated fatty acids to overcome the rancidity during prolonged storage.
To avoid the freight charges of wet pickle and convenience of handling, salting and dehydration
into “instant pickles” can be packed along with chilli, salt and spice powder. Upon
reconstitution in water overnight the dry pickle can be converted into wet pickle.
BYPRODUCTS AND WASTE MANAGEMENT

The processing of fruits leads to large amounts of by-products that may have functional
properties. It is anticipated that discarded pineapple fruit as well as the waste material can be
utilized for further industrial processes like fermentation, bioactive component extraction, etc.
In this regard, several efforts have been made in order to utilize pineapple wastes obtained
from different sources. The wastes from pineapple have been used as the substrate for
bromelain, organic acids, vinegar, ethanol, etc. since these are potential source of sugars,
vitamins and growth factors.
Bromelain
Bromelain is the most valuable and the most studied component from the pineapple waste. It is
a crude extract of pineapple that contains, among other components, various closely related
proteinases, demonstrating in vitro and in vivo, anti-edematous, anti-inflammatory, anti-
thrombotic, fibrinolytic activities and has potential as an anticancer agent. It is also used in food
industry as meat tenderizer and as a dietary supplement.
The proteolytic enzyme, bromelain, was formerly derived from pineapple juice; now it is gained
from mature plant stems salvaged when fields are being cleared. The yield of bromelain from
stem juice is 2.15%. The enzyme is used like papain from papaya for tenderizing meat and chill
proofing beer; is added to gelatine to increase its solubility for drinking, has been used for
stabilizing latex paints and in leather- tanning process. In modern therapy, it is employed as a
digestive and for anti-inflammatory action after surgery, and to reduce swellings in case of
physical injuries also in the treatment of various other complaints. It is a valuable ingredient for
various markets especially in the food and pharmaceutical areas. This enzyme can be extracted
by membrane-based technology, but there is a lack of understanding of the properties of the
crude pineapple extracts to link to functional membrane properties for efficient purification
operation.
Fibre
Pineapple leaves yield a strong white, silky fibre which was extracted by Filipinose before 1591.
Certain cultivars are grown especially for fibre production and their young fruits are removed to
give the plant maximum vitality. The ‘Perolera’ is an ideal cultivar for fibre extraction because
its leaves are long, wide and rigid. Chinese people in Kwantgung Province and on the island of
Hainan weave the fibre into coarse textiles resembling grass cloth. It was long ago used for
thread in Malacca and Borneo. In India, the thread is prized by shoemakers and it was formerly
used in the Celebs. In West Africa, it has been used for stringing jewels and also made into
capes and caps worn by tribal chiefs. The people of Guam hand twist fibre for making fine
casting nets.
Pectin
Pectin is a heterogeneous grouping of acidic structural polysaccharide found in fruit and
vegetables and mainly prepared from waste citrus, pineapple peel and apple pomace. It
makes up between about 2 and 35% of plant cell walls and it is important for plant
growth, regulation of ion and water exchange, and development and defence of plant. Acid
extraction followed by ethanol precipitation can be used to extract pectin from pineapple peel.
Animal feed
Pineapple crowns are sometimes fed to horses if not needed for planting. Final pineapple waste
from the processing factories may be dehydrated as bran and fed to cattle, pigs and chickens.
Bran is also made from the stumps after bromelain extraction.
After extraction of its juice, the left over is used as livestock feed and also the tender leaves are
used for the same purpose. The utilization of agro industrial waste by conversion into value
added products such as animal feed or manure may be an innovative solution to the
environmental waste problem. Utilization of by-products from pineapple culture, canning and
juice extraction has been encouraged for feed production. Leaves can be used in three forms:
fresh, dried and in silage. When the pineapple fruits are canned or consumed the crown, the
outer peel and the central core are discarded as pineapple waste which accounts for about 50%
of the total pineapple fruit weight corresponding to about ten tons of fresh pineapple or one
ton of dry pineapple waste per hectare. Pineapple wastes are recommended as good sources of
organic raw materials and are potentially available for conversion into useful products such as
animal feeds. Pineapple waste contains high amounts of crude fibre and suitable sugars for
growth of microorganisms. The waste is also used for producing paper.
Pineapple peel is rich in cellulose, hemicellulose and other carbohydrates. Ensilaging of

pineapple peels produces methane which can be used as a biogas. Anaerobic digestion takes
place and the digested slurry may find further application as animal, poultry and fish feeds.
Benefits of waste management in pineapple industry
Improving waste management can benefit business and the environment by:
Reducing the cost of purchasing materials (e.g. through avoiding disposal of damaged
products)
Minimizing waste treatment and disposal costs (and possibly generating alternative
income streams by finding secondary markets for ‘waste’ products)
Reducing environmental impacts due to waste disposal and consumption of resources.
Improving business’ reputation and employee satisfaction through promoting an
environmentally responsible image and providing an improved work environment.
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Harvesting and post-harvest handling of pineapple

Technical Report · September 2016

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Fig. 2 Varieties of pineapple grown in Kerala

Smooth Cayenne or Cayenne ('Maipuri', 'Kew', 'Sarawak', 'Esmeralda', 'Claire', 'Typhoon',

FRUIT MATURITY INDICES

Colour stages are categorised as follows.

Fig. 3a Maturity indices or ripening stages of pineapple followed in different countries

Fig. 4 Pineapple harvesting guidelines

Fig. 9 Mechanical harvesting of pineapple practiced in different countries

Class Weight (g)

Fig. 11 Grading in pineapple

PREPARATION FOR MARKET

Pre-harvest ethylene treatment

or new yeasts may invade. The yeast Saccharomyces is

Fig.22 Pineapple translucency rating 0-6

PRINCIPLES AND METHODS OF PRESERVATION OF PINEAPPLE

by strictly controlled industrial procedures such as canning, freezing and dehydration.

Preservation by benzoic acid and benzoate

Pineapple candy Pineapple jelly Pineapple jam Pineapple syrup

Pineapple cake Pineapple ice cream Pineapple muffins Pineapple cookies

Fig. 25 Popular value added products of pineapple

BYPRODUCTS AND WASTE MANAGEMENT

Pineapple peel is rich in cellulose, hemicellulose and other carbohydrates. Ensilaging of

Benefits of waste management in pineapple industry

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