post harvest management of pineapple
TRANSCRIPT
Post Harvest Management of Pineapple in India
Genesis
Botanical name: Ananas comosus
Family: Bromeliaceae
•Golden Queen
•Name - Spanish word “pina” – pine cone
•Ananas – Tupi- Guarani Indian word – nana
•Varieties: Giant Kew (canning), Queen (table)
Botany•Evergreen , perennial
•Flowering : 11-12 months. after planting
•Fruit maturity : 4.5 - 5.5 months after flowering.
• Fruit type: Sorosis
•Edible part: Bracts, Receptacles
•Non-Climacteric fruit
•Main plant & ratoon crop
Origin & Distribution
•Brazil –Present day cultivated pineapple
•Reached India – 1548
•Hawaii Island, Philippines, Malaysia, Thailand, Brazil, Ghana, Kenya, Mexico, Taiwan, S. Africa, Australia, Puerto Rico & India
National Status
• Pineapple is an important fruit of India.
• Pineapple is cultivated in an area of 106.22 thousand ha and total production is 1,527.93 thousand tons.
• It is abundantly grown in almost entire North East region, West Bengal, Kerala, Karnataka, Bihar, Goa and Maharashtra states.
Ideal Pineapple Plant
Commercially Grown Varieties in India
Source: APEDA
Top producer of pineapple in the World (2011)
Source: http://faostat3.fao.org/faostat-gateway
Sl. No. Country Area (Ha) Production (MT) Yield (MT/Ha)
1 THAILAND 103413 2593207 25.07
2 BRAZIL 62481 2365458 37.85
3 COSTA RICA 45000 2268956 50.42
4 PHILIPPINES 58457 2246806 38.43
5 INDONESIA 12335 1540626 124.89
6 INDIA 89000 1415000 15.89
7 NIGERIA 180000 1400000 7.77
8 CHINA 52000 950000 18.26
9 MEXICO 17296 742926 42.95
10 VIET NAM 38854 533384 13.72
World (+ Total) 972,010 21,865,383 22.49
Pineapple Production in India
STATES/UtsArea
( in ‘000 Ha)Production (‘000 MT)
Productivity (MT/Ha)
ANDAMAN NICOBAR 0.23 0.69 3
ARUNACHAL PRADESH 12.28 67.58 5.5
ASSAM 16.24 268.82 16.55
BIHAR 5.13 139.22 27.14
GOA 0.3 4.8 16
KARNATAKA 2.7 169.3 62.70
KERALA 9.83 80.78 8.21
MANIPUR 13.07 86.15 6.59
MEGHALAYA 10.82 109.39 10.1
MIZORAM 3.00 21.96 7.32
NAGALAND 9.00 85.00 9.44
ODISHA 0.90 11.00 12.22
TAMIL NADU 0.63 19.53 31
TRIPURA 11.62 153.71 13.22
WEST BENGAL 10.50 310.00 29.52
TOTAL 106.22 1527.93 14.38
Source: NHB
Leading Pineapple producing states
Source: NHB
Post Harvest losses (%) of pineapple at various
Stages of Handling Crops Harvest Grading Transport
Marketing/Storage
Wholesale Retailer
Pineapple 1.73 0.54 1.95 2.662.37
Total PHL = 9.25 %
Source: AAU, Jorhat
Postharvest Handling of pineapple at Field Pack
Harvesting Field-packed
Fruit only dipped into
wax/fungicide mix
Fruit placed on conveyor boom
carried to
field packing rigField-sorted as to skin colour
and size
Packed into cartons
Cartons accumulated on
rig
Cartons trucked to central
facility
Cartons sorted as to size and fruit colour at central facility
Palletization station
Forced-air or room cooling
(10C)
Loaded into aircraft
container (2 days’ shipment)
or refrigerated shipping
containers (9 days’ shipment)
Arrival at wholesaler
Postharvest Handling of pineapple at Shed-packed
Harvesting Shed-packed Fruit placed on conveyor boom
Hand-stacked into truck bin
Transported to packing house
Unloaded by floating in waterWashedSorted to remove
defects (culling)Lined up on
conveyor belt
Wax/fungicide mix applied (only
to fruit, not crown)
Machine-sorted by weight
Selected as to shell colour
Hand-packed as per customer
request
Cartons sorted as to size and fruit colour at central
facility
Palletization station
Forced-air or room cooling
(10C)
Loaded into aircraft container
or refrigerated shipping
containers shipment)
Arrival at wholesaler
Harvesting
• Fruit should be harvested when firm and mature.
• Fruit must be picked at optimum maturity & ripeness stage to suit the market.
• Domestically marketed fruits should be harvested at the one-half (1/2) yellow external surface color.
• For the export market fruit should be picked slightly sooner, at mature or quarter-yellow (1/4th ) color stage.
• Fruits picked mature but prior to full ripeness (i.e. less than 1/4th yellow) will be firmer and better able to tolerate long distance transport.
Harvesting Season of Crop in Leading States
Determination of maturity index
1. Visual means2. Physical --- ease of separation, specific gravity etc.3. Chemical means --- TSS, acid, TSS : Acid ratio, Starch
content4. Computation --- Chronological (eg. Days from bloom)5. Physiological methods --- Rate of respiration, ethylene
production etc.6. Optical --- Spectrophotometric techniques7. Others --- Electromagentic, near-infrared reflectance etc.
Maturity Indices
• External and internal fruit characteristics can be used as indices to determine harvest maturity
• External indices includes:o Fruit surface color (in most cultivars),
o Extent of fruitlet (eye) flatness and
o Fruit size.
• Internal indices:o TSS (i.e. sugar content) and
o Appearance.
• Best eating quality when fruit surface color is at the one-quarter to one-half yellow stage.
• It is a compound fruit comprised of numerous individual fruitlets.
• Fruitlets mature progressively from the bottom part of the fruit to the top.
• Fruit should have a minimum of 12% soluble solids near the base and 10% near the top.
Harvesting technique
• Pineapples are harvested by hand, with the pickers being instructed as to the stage of maturity required.
• 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 is strapped over the shoulders is commonly used as a harvesting-aid.
• Up to 6 fruits can be put in sack/basket.
• Fruit may also be harvested in wooden or plastic field crates
A slightly translucent internal fruit is indicative of maturity.
Mature green 1/3 Ripen
Assessing maturity
Assessing Maturity
20 -40% Eyes yellow Fully ripe
40 – 80 % Yellow
Assessing Maturity
90% Eyes yellow , 5-20% Reddish brown
2- 100% Reddish brown , Fully mature Brix 14-15
Harvesting Techniques
Steps of pineapple fruit for Marketing
• Initial step in preparation for market involves cleaning of the outside of the fruit.
• Commonly used sanitizer is chlorine as sodium hypochlorite (NaClO) to minimize cross-contamination.
• Washing whole pineapple (200 mg/liter) for 5 min.
• For the domestic marketo Trimming of stem at the base of fruit to a length of 1-2 cm.
o Removing any damaged or unsightly leaves in the crown.
o Gentle dry brushing of the fruit surface to remove dirt and dust.
• Similar protocol should be followed for the export market, with more emphasis placed on fruit uniformity and quality.
Cleaning
Trimming & washing of pineapple fruits
Trimming of the base of pineapple fruitWashing and brush scrubbing of pineapple fruit to remove mealy bugs.
Waxing
• For maximum potential shelf life, fruit should be waxed after cleaning and drying.
• Food-grade waxes are appropriate for pineapples and can be applied by dipping or spraying.
• 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.
• 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: oReduction in fruit internal browning
o Less moisture loss
oShinier external appearance.
Post harvest treatments
Treatments Shelf life(Days)
PLW(%)
Control 12.00 12.68
Stayfresh 17.00 4.86
Shrink wrapping 20.00 3.86
Control Stayfresh Shrink wrap
Sorting
• Fruit should be sorted according to size, shape, firmness, external color, 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.
Ideal fruit characteristics
• 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 single crown
Grade designation and sizing of pineapple as per AGMARK standard
Grade Designation
Grade Requirements TSS °B (Minimum)
Grade Tolerances
Extra class Pineapples must be of superior quality. Must be characteristic of variety and/or commercial type. Must be free of defects. Very slight superficial defects may be there, provided these do not affect general appearance of the produce, the quality, the keeping quality and presentation in the package. The crown, if present, shall be simple and straight with no sprouts and shall be between 50 and 150% of the length of the fruit with trimmed or untrimmed crowns.
12 5% by number or weight of Pineapples not satisfying the requirements of the grade
Class I Pineapples must be of good quality. Characteristics of the variety and/or commercial type. Slight defects however, may be allowed, provided these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package. - slight defects in shape - slight defects in colouring; including sunspots; - slight skin defects not exceeding 4% of the total surface area.
12 10% by number or weight of Pineapples not satisfying the requirements of the grade
Details of grade designation and sizing of pineapple as per AGMARK standard
Grade Designation
Grade Requirements TSS °B (Minimum)
Grade Tolerances
Class IIPineapples which do not qualify for inclusion in the higher grades but satisfy the minimum requirements Defects may be allowed, provided the pineapples retain their essential characteristics as regards the general appearance, quality, the keeping quality and presentation- Defects in shape- Defects in colouring- Including sunspots- Skin defects - Not exceeding 8% of the total
surface area.
12 10% by number or weight of Pineapples not satisfying the requirements of the grade
Size Code Average Weight (+/-12%) (in grams)
With Crown Without Crown
A 2750 2280
B 2300 1910
C 1900 1580
D 1600 1330
E 1400 1160
F 1200 1000
G 1000 830
H 700 560
I <700 <560
Details of sizing in Pineapple fruits
as per AGMARK standard
Codex standard of pineapple
Judging maturity For distant market: 5-20 % of the eyes become yellowFor local market: 20-40 % of the eyes become yellow
TSS Minimum 12 0 Brix
Size of fruits Small: 0.75 kg, Medium: 1.00 kg, Large: 1.75 kg
Condition of fruits 1. No stains, wounds, surface moulds and chemical residues
2. Stem and crown should be trimmed to 2 and 10 cm respectively
Packaging 1. Same size fruits should be packed in CFB boxes2. Vertical placement of fruits is desirable with
dividers. Horizontal placing is also acceptable in alternate direction.
Storage and transportation
10-12 0 C with RH of 85-90 is recommended
Packing
• All fruit packed in the same carton or container should be uniform in size, shape, and external color.
• Immature or over mature fruit should not be packed for export.
• Carton should be properly ventilated and sufficient strength to withstand the rigors of distribution without collapsing.
• 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 fruit are laid horizontally in alternating directions; where two layers of fruit are packed, a divider is required between the layers.
• Another commonly used export carton for pineapples is a single-layer corrugated fiberboard carton.
Hand-held pineapple grader
Pineapple grader
Pineapple packed in CFB boxes
Pineapple packed in CFB boxes
Pineapple packed base to base Pineapple packed crown to crown
Pineapple packed in CFB & Wooden crate
Storage
Source: APEDA
For maximum postharvest life, pineapple fruit should be cooled to 7-10 °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 3-5 weeks. Pineapple fruits are subject to low temperature breakdown known as chilling injury, and should not be stored below 7°C.
Transportation
• 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.
• Cartons should be covered and never exposed to direct sunlight during transport.
• In the absence of refrigeration, the fruit should be transported during the cooler part of the day.
Common 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 ones are black rot, fruitlet core rot, and yeasty fermentation.
Black Rot
• Caused by fungus Thielaviopsis paradoxa, most common postharvest disease.
• 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.
• Severity of this disease depends on the amount of fruit bruising or wounding incurred during harvest and packing, the level of inoculums on the fruit, and the postharvest temperature.
• Black rot does not occur in the field unless the fruit is overripe or injured.
• 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-colored fungal mycelium and spores.
• Fungal growth is rapid at temperatures between 21-32°C.
Protection measure
• Appropriate postharvest sanitation (150 ppm chlorine wash plus fungicide).
• The most effective postharvest fungicides for controlling black rot are thiabenbazole, 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.
Fruitlet Core Rot• It 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 colored areas in the center part of individual fruitlets.
• This disease is more serious in low-acid cultivars.
• The principal means of reducing the incidence of fruitlet core rot is by spraying the crop with an acaracide 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.
Post Harvest diseases
Symptoms of fruitlet core rot on pineapple.
Black rot symptoms on pineapple fruit
Pineapple fruit affectedby yeasty fermentation.
Post Harvest diseases
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.
• Can be significantly reduced in population by pre-harvest insecticide sprays and ant control.
• After harvest, need to be removed by brushing the fruit.
Sunburn
• Sunburn is common during hotter periods (> 35°C) , when the fruit is not shaded by leaves, and especially in ratoon crops.
• Fruit flesh temperatures on the exposed side of the fruit in the field can be 15°C higher than the air temperature of about 27°C, and the crown leaves provide little protection.
• The condition is more prevalent in the outer rows of a field and when there is reclining fruit
Postharvest Disorders
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.
• 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
• Chilling injury (CI) occurs in pineapple fruit stored below 7°C.
• External symptoms of CI include wilting and discoloration 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-flavor development.
• CI becomes more severe with decreasing storage temperatures and increasing lengths of exposure to chilling temperatures.
• Immature fruits are more susceptible to CI than mature fruit. (Full-green color stage pineapple may suffer CI at 10°C).
Internal Browning• Internal browning is a common postharvest physiological
disorder affecting pineapples.
• More pronounced in those cultivars which have a low ascorbic acid content.
• 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 grayish 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 color.
• Control of internal darkening may be obtained by waxing the fruit.
Flesh Translucency
• It is a physiological disorder in which the internal flesh becomes shiny and translucent in appearance.
• 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.
Objective: To remove the field heat.
Movement of the caloric energy from the product to the cooling substance.
Cooling
Pineapple on roadside market, Nagaland
Pineapple Market at DimapurTransportation of pineapple in CFB boxes
Value addition of Pineapple
Standard Measurements
• 1/4 tsp 1 ml
• 1/2 tsp 2 ml
• 1 tsp 5 ml
• 1 tbsp 15ml (3 tsp)
• 1/4 cup 50 ml
• 1/3 cup 75 ml
• 1/2 cup 125 ml
• 2/3 cup 150 ml
• 3/4 cup 175 ml
• 1 cup 250 ml (225 g)
FPO Specifications
Source: ICAR Research Complex for NEH Region, Umiam Meghalaya
Pineapple juice
Mature/ripen fruit
Peeling and coring
Crushing/pulping and juice extraction
Filtration with the help of muslin
cloth
Filling into glass bottles & sealing
Processing in boiling water
(15-20 minutes at 85°C)
Cooling Labeling & Storing
Pineapple Squash
Mature/ripen fruit
Peeling and coring
Crushing/pulping and
juice extraction
Filtration with the help of
muslin cloth
Mixing of syrup (sugar +water + citric acid) with juice
Addition of permitted essence, colour &
preservatives
Mixing Bottling and Capping Labelling
Storing
Recipe for Pineapple Squash
Source: ICAR Research Complex for NEH Region, Umiam Meghalaya
Ready-to-Serve (RTS) Beverage
Mature/ripen fruit
Peeling and coring
Crushing/pulping and
juice extraction
Filtration with the help of
muslin cloth
Mixing of syrup (sugar +water + citric acid) with juice
Addition of permitted essence, colour &
preservatives
Mixing Bottling and sealing
Processing in boiling water
(15-20 minutes at 85
°C)
Labelling & Storing
Recipe for Pineapple (RTS) Beverage
Source: ICAR Research Complex for NEH Region, Umiam Meghalaya
Pineapple Jam
Pineapples (Fresh and firm
fruits)
Peeling, removal of eyes, core
Cutting into small pieces &
crushing
Addition of sugar & citric acid (1.0-1.4 kg sugar/kg
product & 5-10 g citric acid)
Heating for 15-25 min.
Addition of Pectin powder (3.5-5.0 g/kg
product)
Test for end point
Addition of colour and essence
(optional)
Filling in sterilized glass jars while hot
Cooling for 4-5 hours
Sealing and storing
Recipe for Pineapple Jam
Source: ICAR Research Complex for NEH Region, Umiam Meghalaya
General process flow for canned pineapple
Fruit receiving
Fruit preparation (peeling &
coring)
Slicing Sorting
Cutting Filling Syrup &
pineapple juice
Exhausting
Seaming Thermal processing Cooling Packing
Labelling Storage Shipping
Kesari
Ingredients (For 500 g of Kesari = 525 ml)
• 1 cup Rava
• 1/2 cup Ghee
• 500 gram Fresh Pineapple
• 2 cups Water
• 11/4 cup Sugar
• few Cardamoms powdered
• 2 tbsp Cashew nuts and raisins (fried in 2 tsp ghee)
• A pinch Salt
• A few drops Pineapple essence
• Semolina (rawa) kesari is simple South-Indian dessert mainly prepared during festive and special occasions. • Adding fruits make it tastier. Fresh pineapple chunks are being used for this recipe.
Method
• Cut, slice pineapple and grind partially; powder cardamom.
• Heat a pan (no ghee), put the rava into the pan
• Heat it until golden brown with constant stirring.
• Put the rava into a dry plate.
• Put 1 tea spoon of ghee from 1/2 cup given, fry cashew nuts, raisins and keep.
• In the same frying pan, add rava, fry for 2 seconds; add 2 cups of water, mix well and bring to boil;
• Boil in low flame, till rava is half cooked; add ground pineapple pieces, mix well and cook for few seconds.
• Add sugar, cardamom powder and mix well; add ghee, stir well, cook till the mix is thick and leaves the sides of the pan.
• Transfer kesari onto a big bowl and Garnish with fried cashew nuts and raisins; serve hot or cold.
Pickle
Ingredients (For 500 g pickle = 525 ml)
• 250 gram Pineapple
• 3 tbsp Coconut oil
• 1 tsp Ground mustard seeds
• 1/2 tsp Mild chilli powder
• 1/4 tsp Turmeric
• 50 gram Green chilly
• 25 gram Small onion
• 50 gram Garlic
• A few Springs fresh curry leaves
• 1/4 tsp Black pepper, finely ground
• 100 gram Sugar
• 100 ml Vinegar
• Pickles are generally spicy; they can also be made sweet by adding sugar.• Spicy pickles are very important item in Indian meal
Method
• Cut the pineapple into eight long wedges, and then remove the tough core from each wedge.
• Chop each pineapple wedge into small pieces, about the size of a dice.
• Heat the coconut oil in a saucepan, add the spices and fresh curry leaves; when they fizzle add the pineapple.
• Add the sugar and vinegar and cook gently until the mixture is thick and slightly jammy.
• Transfer pickle into a bowl
Halwa • Pineapple halwa is a pineapple flavored mouth watering sweet dish.
• It is a delicious dessert dish which can be served as a snack or after meal
Ingredients (For 400 g of Halwa = 425 ml)
• 1-1/2 cup Pineapples (grated)
• 150 gram Sugar • 1/2 cup Khoa (grated) • 1/2 cup Milk • 1/2 tsp Cardamom Powder • 1/2 glass Water • 2 tbsp Ghee • 2 or 3 Almonds
Method
• Take water in a pan and heat it on a medium flame.
• Now add the grated pineapple in it for boiling.
• Then add sugar and ghee.
• Stir continuously.
• Then add milk and Khoa and mix gently till the water evaporates.
• Cook it for at least 10 minutes at low flame
• Now remove from the flame and sprinkle cardamom powder.
• Finally garnish with almonds and serve hot.
Candy
Ingredients (For 500 g of candy): 525 ml
• 500 gram Pineapple (moderate size)
• 250 ml Water
• 4 cups Sugar
• Candy is a very sweet food. • Sugar syrup and fruits are its basic ingredients.
Method
• Peel the pineapple; remove eyes, core and wash
• Slice into cubes. Prepare the syrup, 2 parts sugar to 1 part water.
• Boil the pineapple in the syrup for 20 minutes.
• Soak in syrup overnight.
• Strain and wash well in water.
• Dry in solar drier for 16-20 hours.
• Let cool.
• Roll over sugar and wrap in cellophane.
• Put in plastic bags; seal open end of bag with the flame of a candle
Pudding
Ingredients (For 1 kg of pudding = 1.025 liter) • 250 gram Pineapple
• 10 Slices soft white bread
• 100 gram Soft butter
• 350 ml Milk
• 1 tbsp Lime juice
• 1/4 tsp Ground nutmeg
• 1/4 tsp Ground cinnamon
• 1/4 tsp Ground clove
• 2 large Egg white (beaten)
• 2 large Egg yolk (beaten)
• 250 gram Granulated sugar
• 1 tsp Vanilla essence
• 1 tsp Cardamom powder
• 50 gram Raisins
• Pineapple pudding is a healthy dessert, as it is made up of pineapple fruit.
• The fresh ingredients make the dessert even more delicious.
Method
• Preheat oven to 175°C.
• Cook the pineapple with half cup of water and 2 tbsp of sugar and drain it.
• Keep the pineapple aside.
• Heat a pan, put the milk into the pan and allow to boil with constant stirring.
• When the milk is boiling add the bread powder and cook it for 10 minutes. Keep aside for cooling.
• In a medium mixing bowl, combine butter, sugar and egg yolk. Mix well. Add ground cinnamon, nutmeg powder, ground cloves, cardamom powder and vanilla essence. Add cooked pineapple to it. Beat until well mixed.
• Pour over cooled milk and bread mixture. Fold the beaten egg white little by little to this mixture.
• Place it in a pudding dish and sprinkle with raisins and cashew nuts.
• Bake in the preheated oven for 45 minutes, until the surface is golden brown.
Payasam
Ingredients (For 1 liter of payasam = 975 g)
• 250 gram Pineapple
• 3/4 cup Grated jaggery
• 50 gram Chowari
• 2 tbsp Ghee
• 1/2 cup Water
• 1 cup Coconut milk (first milk)
• 2 cups Coconut milk (second milk)
• 2 tsp Cardamom powder
• 15 gram Cashew nut
• 10 gram Raisins
• Payasam / Kheer is an Indian sweet dessert. • Pineapple payasam is made with pineapple, chowery (Sago) and milk
Method
• Roast the nuts and raisins in 1 tablespoon of ghee and keep it aside.
• Boil the pineapple pieces in a thick bottom pan, along with a little water.
• When the pineapple is done, add the ghee and fry it well.
• Add grated jaggery and cook till the color changes to dark brown.
• When it is nicely done, add the third extract of the coconut milk and cook till the payasam is thick and add cardamom powder.
• Lower the flame and add the second extract followed by the first extract.
• When the first extract begins to boil, add the washed chowari.
• When the chowari is cooked and payasam is nicely done, remove from flame.
• Add the roasted cashew nuts and raisins.
• Remove from flame and allow cooling
Pulissery
Ingredients (For 1 liter of Pulissery = 975 g)
• 2 cups Pineapple cut into pieces
• 2 Green chilli
• 2 or 3 Curry leaves
• 1/2 tsp Turmeric powder
• 1 cup Yogurt / Curds
• Salt to taste
Grind to Paste
• 1 cup Grated coconut ( fresh )
• 1/2 tsp Jeera / cumin seeds
• 2 pods Garlic
• 2 or 3 Curry leaves
• 2 Green chilli
For Seasoning
• 1 tsp Mustard
• 4 Dry red chilli
• 1/4 tsp Fenugreek seeds
• A few Curry leaves
• 1 tbsp Coconut oil
• Clean and cut the pineapple into small pieces. • Cook the pineapple pieces along with a little
water, turmeric powder, chilli powder, & salt until it turns to soft and tender.
• Grind and make a paste of coconut, jeera, 2 green chilli, 2 - 3 curry leaves with little water
Method
• Add to the cooked pineapple. Also add whipped yogurt, mix well and bring to a boil. Cook for a minute. Take off from stove.
• For seasoning - heat oil in a pan, add mustard.
• When it pops, add fenugreek seeds, whole red chilli and curry leaves.
• Add to the pulissery.
• Serve as a side dish with rice.
Method contd..
Pineapple upside down cake
Ingredients (For 1 kg cake = 1.025 liter)
• 1 cup Maida
• A pinch Salt
• 1 tsp Baking powder
• 1tbsp Vanilla essence
• 1/4 cup White sugar
• 1/4 cup Butter
• 1 large Egg
• 1/4 cup Low fat milk
For topping:
• 1 1/2 tbsp. Butter
• 1/4 Cup Cup brown sugar
• 4-5 Pineapple slices (tinned and drained)
• 6-7 Glazed cherries
Method
• Preheat oven to 175oC. Grease and flour a round baking pan.
• Prepare the topping by melting butter in a pan and add brown sugar.
• As the sugar melts and foams, cook on medium flame for a minute and pour into the baking pan.
• Over this sugar layer, place pineapple slices and in the center of each pineapple piece place a glazed cherry.
• Keep aside
• Sieve Maida, baking powder and salt in a bowl.
• In another bowl, cream butter and sugar. Use a hand blender to make a smooth creamy mixture. Add the beaten egg and combine well. Add vanilla essence and combine.
• Fold the Maida mixture little by little alternating with milk. Do not over beat; just fold them dry till there is no trace of any flour.
• Pour batter over the fruit layer. Bake in pre heated oven for 45 minutes or till a tooth pick inserted into the cake comes out clean. Place on a wire rack to cool, slice and serve at room temperature.
Method contd..
Pineapple ball Ingredients (For 500 g of ball = 525 ml)
• 1 cup Rava
• 1/2 cup Ghee
• 500 gram Fresh Pineapple
• 1 tsp Seasame
• 11/4 cup Sugar
• 1/2 tsp Cardamoms (powdered)
• 2 tbsp Cashew nuts and raisins (fried in 2 tsp ghee)
Method
• Cut the pineapple into small pieces and cook it with low fire.
• Grind the pineapple to make a paste.
• Add ghee to the heating pan. Put the rava into the pan and heat it until golden brown with constant stirring. Put the rava into a dry plate.
• Put 1 tea spoon of ghee from 1/2 cup given, fry cashew nuts, raisins and keep.
• Fry seasame in low fire.
• Prepare the syrup, 2 parts sugar to 1 part water.
• Boil the pineapple in the syrup for 5 minutes and add rava to it.
• When it reaches in the form of making ball add cashew nuts, raisins, powdered cardamom and sesame. Make balls of convenient size and serve into a bowl.
Pineapple ice-cream
Ingredients (For 1 liter of Ice-cream = 975 g)
• 1 litre Milk
• 1/4 cup Custard powder
• 1 tin Condensed milk
• 1/2 cup Pineapple
• 1/4 cup Sugar syrup
• 2 drops Pineapple essence
Method
• Boil the milk, custard powder and condensed milk to make the custard.
• Heat the pineapple with sugar syrup till the pineapple gets well cooked.
• Mix the custard, cook pineapple and add the pineapple essence to it.
• Beat the mixture well using an egg beater.
• Convert it to an ice-cream tray and freeze it for 4 – 6 hours.
• Serve it chilled.
Wine
Ingredients For Wine
• 1 kg Pineapple
• 2 kg Sugar
• 10 cup Water
• 2 tbsp Yeast
• Pineapple wine is made from the juice of pineapples.
• Fermentation of the pineapple juice takes place in temperature-controlled vats and is stopped at near-dryness
Method
• Wash the pineapples and cut into small pieces. Don't remove its skin.
• Boil it for about 5 minutes with water and 1 kg sugar.
• When cool, add yeast and store in an air tight mud vessel for 20 days.
• Stir the content daily with a wooden ladle.
• After 21 days, filter the wine through a fine cloth. Do not squeeze the contents.
• Add the remaining sugar and store it for another 21 days without stirring
Vinegar
Alcohol fermentation
• Wash the pulp of the ripe fruits.
• Mix well and one part mashed fruits with three parts of water.
• Press the mixture through a cheese cloth with double thickness.
• Add 1.5 kg of sugar for every 9 liters of the diluted juice, and pasteurize it at 65 °C for 20 minutes.
• Cool and transfer the mixture in a suitable container.
• Add two tablespoon of yeast.
• Cover the container with the clean cheese cloth or loose cotton wad.
• Allow the solution to ferment from four to seven days until no more carbon dioxide bubbles form.
• Strain the liquid through the clean cheese cloth to remove the yeast and other solid materials.
• Pasteurize the alcoholic liquid at 65°C and allow it to cool
• Processing pineapple into vinegar is a good way of turning over ripe
• Blemished or surplus fruits, discarded cores, peels and trimmings into money.
• To the alcoholic solution, add 2 liters of the mother vinegar or starter for every volume of the formulation indicated above.
• Mother vinegar may be obtained from the National Institute of Science and Technology (NIST), Orissa or elsewhere.
• Set it aside undisturbed for one month or until maximum sourness (acidity) is obtained.
• To develop desirable aroma and flavour, allow the vinegar to age in the barrels, or earthen jars filled to capacity.
• Filter the vinegar and pasteurize it to kill microorganisms before bottling the product.
• If clear vinegar is desired, add the well-beaten white of two eggs for every 10 liters of vinegar and stir it until the egg white coagulates.
• The clear vinegar is obtained by filtering.
Acetic acid fermentation
Pineapple juice Canned Pineapple slice
Value added products of pineapple
Pickle Kesari Halwa Candy
Pudding
Payasam Pulissery Upside down cake
Source: Pineapple Research Station (Kerala Agricultural University)
Value added products of pineapple
Pineapple ball
Wine
Ice-cream
Source: Pineapple Research Station (Kerala Agricultural University)
Dehydrated slice
Value added products of pineapple
Other uses
Pineapple
Bromelain
Fiber
Ornamental Value
Animal Feed
Folk Medicine
Cleaning Juice