pineapples - unece

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Pineapples

Ian Hewett

Horticultural Marketing Inspectorate

United Kingdom

Version - October 2011

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Definition Of Produce

• This Standard applies to pineapples of varieties (cultivars) grown from Ananas comosus (L). Merr. to be supplied fresh to the consumer, pineapples for ornamental use or industrial processing being excluded.

• Pineapples come in a range of sizes and shapes, such as the following types:

– Round

– Oval

– Conical

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Definition of Produce

Sugar LoafSmooth Cayenne Queen Victoria MD2

Common commercially grown varieties.

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Minimum requirements

In all classes, subject to the special provisions for each classand the tolerances allowed, the pineapples must be:

• intact, with or without crown: if present, the crown may be reduced or trimmed

• sound; produce affected by rotting or deterioration such as to make it unfit for consumption is excluded

• clean, practically free of any visible foreign matter

• practically free from pests

• free from damage caused by pests affecting the flesh

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A. Minimum requirements

• fresh in appearance, including the crown

• free of abnormal external moisture

• free of any foreign smell and/or taste.

• When a peduncle/stalk/stem is present, it shall be not longer than 2.0cm in length measured from the bottom of the stem, and the cut must be transversal, straight and clean.

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A. Minimum requirements

• The development and condition of the pineapples

must be such as to enable them:

- to withstand transportation and handling,

- to arrive in satisfactory condition at the place

of destination.

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Minimum Requirements

• Intact, with or without

crown; acceptable in all classes.

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Crown trimmed by clean break to remove

excess part. Acceptable in all Classes.

Minimum

Requirements

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Crown trimmed at right angle, either to remove part or

all of crown. Acceptable in all classes.


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Crown reduced at early stage of development

– Acceptable in all classes.

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Split Eyes

Split

bracts/eyes –

not

considered as

defects

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Minimum

Requirements

Intact

Damage, injury not

allowed.

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• Intact –

injury not

allowed.


• Intact – Split

fruit , not

allowed.

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Not sound. Rot - not allowed

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Not sound. Severe bruising - not allowed

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Phytopthora

Rot – external

and internal

View

Not allowed.

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Not sound –

Internal

discolouration

not allowed

Minimum

Requirements

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Not sound - Superficial

mould growth – Not

allowed.

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Minimum

Requirements

Not sound -

Physiological defects,

multiple crowns, no

crown - Not allowed

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Gummosis – Not allowed

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• Not sound – Chilling

injury


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Multiple crowns

- Not allowed

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Minimum

Requirements

• Clean:

• Excessive soiling

– Not allowed.

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Clean:

Pest

residue at

base - Not

allowed.

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• Practically free from

pests.

• Pests present - Not

allowed.

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Minimum RequirementsFree from damage caused by pests affecting the flesh

Damage caused by birds affecting the flesh – Not allowed.

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Free from

damage caused

by pests affecting

the flesh

Pest damage not

allowed

Internal view

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Fresh in

appearance

Shrivelled

fruit - Not

allowed.

Dehydrated

fruit - Not

allowed.

Minimum requirements

• Fresh in

appearance –

Dehydrated

fruit - not

allowed.

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Normal fruit Dehydrated fruit


• Fresh in appearance

including the crown,

which should be free

of wilted, dry, loose

or damaged leaves;

• Crown not fresh –

Not allowed.

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Stalk longer than 2cm. -. Not allowed

Stalk of 2cm. In length. -Acceptable in all Classes.

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B. Maturity requirements

• Pineapples must have reached an appropriate degree of maturity and ripeness in accordance with the variety, and area in which they are grown.

• The total soluble solids content of the fruit should be at least 120 Brix, measured on the juice taken from the lower third of the fruit.

• Fruit showing over-ripeness affecting edibility is excluded.

• The skin colour can be green, provided the minimum maturity requirements are met.

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Example commercial classification of maturity by

external fruit coloration

C0 – Totally

green

C1 – Beginning

to turn

yellow/orange

on one quarter

of surface

C2 –

Yellow/orange

on one half of

fruit surface

C3 –

Yellow/orange

on two thirds

of fruit surface

C4 – Totally

orange/yellow

fruit

Example commercial classification of maturity by

external fruit coloration

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C0 – Totally

green

C1 – Beginning

to turn

yellow/orange

on one

quarter of

surface

C2 –

Yellow/orange

on one half of

fruit surface

C3 –

Yellow/orange

on two thirds

of fruit surface

C4 – Totally

orange/yello

w fruit

Commercial classification internal

views

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C0 – Totally

green

Brix 15%

C1 – Beginning

to turn

yellow/orange

on one quarter

of surface

Brix 15%

C2 –

Yellow/orang

e on one half

of fruit

surface

Brix 16%

C3 –

Yellow/orang

e on two

thirds of fruit

surface

Brix 13.4%

C4 – Totally

orange/yellow

fruitBrix 15.8%

Maturity

requirements

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Unripe fruit –

External and

internal view

Brix 4.8 % Not

allowed.

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Maturity Requirements

Range of colour

and ripeness –

Queen Victoria

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Maturity requirements - MD2 Green Fruit – 14.80 Brix

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Maturity

Maturity requirements - MD2 Greenish colouration 16.10 Brix

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Maturity

Maturity requirements: MD2 full

colour 19.00 Brix

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Naturally ripened fruit – No de-

greening. Acceptable in all

classes.

Maturity

requirements

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Overripe fruit –

External and

internal view

Brix 15.8 % Not

allowed.

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Overripe –

ethylene

damage-

Not allowed

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Classification – “Extra” Class

• Pineapples in this class must be of superior quality. They must be characteristic of the variety.

• They must be free from defects, with the exception of very slight superficial defects, provided these do not affect the general appearance of the fruit, the quality, the keeping quality and presentation in the package.

• The crown, if present, must be single and straight with no side shoots, fresh, undamaged and not discoloured.

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Crown

The crown if present

must be single and

straight, with no side

shoots and be

undamaged. It must

be between 50 and

150% of the length of

the fruit.

Crown more than 150%

of the length of the fruit

- Not allowed in Extra

Class or Class I

Crown less than 50% of

the length of the fruit -

Not allowed in Extra Class

or Class I

Extra Class

• Superior quality and

characteristic of the

variety – MD2.

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Class I• The crown if present must be single and with no side shoots,

it may be slightly damaged, slightly discoloured and slightly

curved with a maximum inclination not exceeding 300.

• The following slight defects however may be allowed:

• A slight defect in shape

• Slight defects in colouring, including sun-scorch

• Slight skin defects not exceeding 5 per cent or 1/20 of the

total surface (i.e. scratches, scars, scrapes, bruises, blemishes

and rubbing).

• Defects must not, in any case, affect the flesh.

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Class I

Crown showing slight damage and

discolouration due to handling and

packaging – limit of Class I

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Classification – Class I

Crown:

May be slightly curved

with a maximum

inclination not exceeding

300 from the longitudinal

axis of the fruit –

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Class I

Slight defect

in shape

Missing Eye

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Skin Defects

Limit of Class I. Limit of Class II.

Queen Victoria – Winter

Speckles.

Skin defects

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Skin defects

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Class I

Slight defects in colouring,

including sun-scorch – limit

of Class I

External view Internal view

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Class II

The following defects may be allowed:

• Defects in shape

• Defects in colouring, including sun-scorch

• Slight skin defects not exceeding 10 per cent or 1/10 of the

total surface area (i.e. scratches, scars, scrapes, bruises,

blemishes and rubbing).

• The flesh must be free from major defects

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Class II

Crown length exceeding

150% of fruit –

Acceptable in Class II

Crown

Inclination of

crown

exceeding 300

from the

longitudinal axis

of the fruit –

acceptable in

Class II

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Class II

Crown:

Double crown

– Acceptable

in Class II

Internal view

Class II

• Cut crown – cut not at

right angle –

Acceptable in Class II.

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Class II

• Damaged crown –

Class II

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Class II

Defect in

shape –

Malformed

fruit.

Class II

• Defect in shape

– Bottle neck

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Skin defects

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Slight skin defects not exceeding 10 per cent or 1/10 of

the total surface area (i.e. scratches, scars, scrapes,

bruises, blemishes and rubbing).

Skin defects

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Slight skin defects not

exceeding 10 per cent or 1/10

of the total surface area (i.e.

scratches, scars, scrapes,

bruises, blemishes and

rubbing).

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Class II

Slight skin defects not exceeding 10 per cent or 1/10 of the total surface area –scar.

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Class II

Slight skin defects not exceeding 10 per cent or 1/10 of the total surface area – scar.

The flesh must be free of major defects.

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Class II

Slight skin defects not exceeding 10 per cent or 1/10 of the total surface area -bruising.

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Skin Defects

Limit of Class II.

Queen Victoria – Winter Speckles.

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Defects in colouring

External view

Colour defect

– Class II

Colour defect - Internal

appearance.

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Classification – Class

II

Defect of colouring,

including sun scorch

- Sun scorch – Limit

allowed Class II

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Provisions concerning sizing

• Size is determined by weight.

• To ensure uniformity in size, the range

between fruit in the same package shall not

exceed:

• 100 grams for fruit less than or equal to 1000

grams,

• 300 grams for fruit exceeding 1000 grams.

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Quality tolerances

• “Extra” Class

• A total tolerance of 5 per cent, by number or weight,

of pineapples not satisfying the requirements of the

class but meeting those of Class I is allowed. Within

this tolerance not more than 0.5 per cent in total

may consist of produce satisfying the requirements

of Class II quality.

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Quality tolerances

• Class I• 10 per cent, by number or weight, of pineapples not satisfying

the requirements of the class but meeting those of Class II is allowed. Within this tolerance not more than 1 per cent in total may consist of produce satisfying neither the requirements of Class II quality or the minimum requirements, or of produce affected by decay.

Class II• 10 per cent, by number or weight, of pineapples satisfying

neither the requirements of the class nor the minimum requirements is allowed. Within this tolerance not more than 2 per cent in total may consist of produce affected by decay.

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Size tolerances

• For all classes: a total tolerance of 15 percent

by number or weight, of pineapples not

satisfying the requirements as regards sizing

but meeting the size immediately above

and/or below that indicated on the package is

allowed.

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Presentation

Uniformity

• The contents of each package must be uniform and contain only pineapples, with or without crowns, of the same origin, variety or commercial type, quality and size.

• In addition, for “Extra” Class and Class I, uniformity in colouring, maturity, and length of crown is required.

• The visible part of the contents of the package must be representative of the entire contents.

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Uniformity in colouring and maturity

MD2 Fruit not uniform in colour – not allowed

in Extra Class or Class I

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Presentation

Extra Class – Smooth Cayenne

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Presentation

Class I – Queen Victoria

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Presentation

Presentation Class II. Queen Victoria – Variation in

colouring - allowed provided minimum Brix level of

the lot is acceptable.

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Presentation

Crownless fruit

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Marking

• Identification

Packer and/or dispatcher/shipper:

Name and physical address (e.g. street/city/region/postal code and, if different from the country of origin, the country) or a code mark officially recognized by the national authority

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Marking

Nature of produce

• “Pineapples” If the contents are not visible

from the outside:

• Name of the variety for “Extra” Class and Class

I.

• “Without crown” or equivalent denomination,

where appropriate.

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Marking

Marking – fruit with crowns removed

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Marking

Origin of produce• Country of origin and, optionally, district where grown or

national, regional or local place name.

Commercial specifications• Class

• Number of fruits.

• Size expressed as minimum and maximum weight

• Size code (optional),

• Colour code (optional),

• The indication “Should not be stored below 80C” (optional).

• Official control mark (optional)

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Marking

Marking - Box end label. This does not show

min/max weight. Full variety name should be

shown. Add other box end labels.

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Marking

Marking - Box end label. This does not show

min/max weight. Add other box end labels.

Annex 2. Brief summary of pineapple production. History: The most likely origin of the pineapple (Ananas spp) is thought to be the Parana-Paraguay River basin in Southern Brazil and Paraguay, where the origin seed species survives in the wild today. An alternative centre of origin may be along the river banks of southern Guyana. It is believed that the Tupi-Guarani Indians were the first people to select and cultivate pineapples. Native people spread the pineapples throughout South America and it eventually reached the Caribbean. Columbus discovered pineapples in 1493 and from then on early European explorers widely distributed pineapples throughout the world. Preparation: The soil is usually prepared into a fine tilthe and polythene laid down in rows ready for the suckers to be planted through the polythene. Polythene helps reduce weed competition and reduces water loss. Pineapples grow best on fertile well drained soils with Ph. of 5.5 to 6.2. The best temperature range for successful production is a daytime temperature of 25-300C with a night time temperature of 15-170C.

Photo i: Preparation of the soil ready for planting

Draft UNECE Pineapple Brochure – Annex 2 1

Pineapples produce suckers that are suitable planting material from a number of parts of the mature plant. These suckers arise at soil level around the base of the plant, at leaf axils and below the mature fruit. All these suckers can be used but the basal suckers are most productive and will produce fruit within 12 to 14 months of planting. The other suckers generally take longer to produce fruit.

Photo ii: Selection of basal suckers ready for planting.


Planting: Suckers are usually planted through the polythene sheet in rows of two or four. Depending on growing conditions up to 4 rows will increase yield.

Photo iii: Planting of suckers through polythene in a two row system.

Photo iv: Planting of suckers through polythene in a four row system.


During the growing period care should be taken to control pests and disease. In particular insects such as mealy bug and the Thecla butterfly. Also fungal and bacterial diseases such as Anthracnose, Phytophthora, Gummosis, Pythium, etc. A wide range of other pests and fungal diseases can affect pineapple production depending on the area of production. Appropriate methods of control of these pests and diseases will need to be considered in order to achieve satisfactory yield. Flower induction: After approximately 6 months of vegetative growth flower production is usually induced by spraying the plants with an ethylene solution. This encourages the plants to flower and start fruit development leading to all plants producing marketable fruit within a short time period so aiding the costs of harvesting and packaging.

Photo v: Pineapple flower.


Photo vi: Pineapple field at flowering stage. De-greening In order to further encourage the production of mature fruit within as short a time as possible, within a field, a further spray of ethylene solution is given when most fruit are close to mature size.

Photo vii: Green fruit ready to be de-greened.


Harvesting: Once fruit has reached the required colour and sugar levels it is harvested. Most fruit is harvested by hand. Once harvested the fruit should be graded and packed as soon as possible. Fruit for export should be stored at 8 - 100C once packed and graded and whilst in transportation to the destination market.

Photo viii: Pineapple harvesting.


pineapples - unece

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