Agriculture Reference
In-Depth Information
Malformations
Knobs on the base of fruit occur in of -types. Culling of the crowns of these
fruits as planting material reduces the subsequent fi eld incidence. These fruits
are not marketed, since trimming generally breaks the fruit skin and allows
rots to develop. The other genetic of -type is multiple crowns (fasciation), two
or more on each fruit, with the fruit taking on a fl attened appearance. This
condition is often related to high-temperature injury after forcing. These
fruits should not be marketed and crowns should not be used for planting.
Fruits with pronounced 'eyes' or fruitlets normally do not meet most grade
standards, and the thicker skin means lower fl esh recovery. This condition is
common in fruits that fl ower during cool weather. Some 'Spanish' varieties
are susceptible to broken core, in which the central fruit core has a transverse
break, leading to the upper part of the fruit ripening ahead of the bottom.
UTILIZATION
Pineapple does not sweeten after harvest, though the acid level may
decline. Canning is more successful with an acid fruit, as a lower processing
temperature can be used (Hepton and Hodgson, 2003). Because canned
product can be stored for long periods without deterioration, fruits destined
for canning tend to be harvested during the summer months, when fruit
quality is highest. The sugar to acid ratio varies widely with cultivar, growing
condition and stage of harvest from 80 to 200. Ascorbic acid also varies widely
with cultivar from 2.5 to 180 g/kg FM of fl esh. Pineapple is a good source
of ascorbic acid (vitamin C), some vitamin A, calcium, phosphorus, iron,
potassium and thiamine. It is low in sodium (Table 12.7).
Most fruit produced goes into the fresh fruit market (Fig. 12.11), mostly
to markets within a country. Much of this fruit is not recorded in world
production fi gures. There is an increasing interest in minimally processed
pineapples, with the shell and core removed just before purchase. The major
processed products are canned slices or solid pack, with a recovery percentage
varying from 20% in 'Singapore Spanish' to
ca.
60% for 'Smooth Cayenne'.
Cans of several sizes are fi lled with the best slices. Uncanned and broken slices
are packed as chunks, tidbits or crush (Fig. 12.11). Flesh remaining on the
shell, cut ends, core and trimmings are processed into juice. Much of the juice
is now concentrated, with the volatile fl avour components being recovered
and added back to the concentrate, and frozen to maintain a higher fl avour
quality than the single strength. Shipping costs for the concentrate also are
greatly reduced relative to those for single-strength juice. The residue of the
juice recovery stream is processed into animal feed or other by-products. This
residue from pressed fruit shells and pulp has been sold to dairy farms either
wet or dried (Fig. 12.11).
