Factors Affecting Pineapple Quality KPIs 2014

Pineapple Post Harvest Quality Requirements

XVIII. Harvesting operation

The harvesting operation is the end result of all agricultural practices implemented during the crop cycle of the plantation. The end product or the pineapple fruit will be best if the proper steps have been followed. These steps are:

Planting material quality:Certified MD 2 varietyExcellent planting material treatmentPlant density adjusted to market demandsSpecific fertilizer programmeIntegrated pest and disease management programmeGood agricultural practicesThe importance of good harvesting practices cannot be over emphasised.It is the final step in the growing period of the fruit and it is the first time that the fruit will be handled individually across the fields. The handling of the fruit should be made with extreme care because the MD2 variety is highly susceptible to BRUISING and cannot withstand rough handling, and should therefore be carried gently. In each step of the post harvest process, the fragility of the MD2 fruit and the problems in quality that can arise from poor handling should be kept in mind.

USE OF MACHINERY

Harvesting is done regularly with special machines to minimise bruises. The harvesting machine moves by itself but has to be pulled by a tractor of 70 to 80 HP with a cart attached to it to collect the fruit in the bins.There are different designs; one is made with three conveyor belts that collect the fruit directly from the harvester who picks the fruit by hand from the plant. The fruit is then transported by the belt to another conveyor that lifts the fruit towards the loading area. Fruit is selected and transferred to the cart or truck and loaded by hand into the cart in an upside down position, with the crown supporting the rest of the fruit, arranged in such a manner so as to avoid bruising.Some recent modifications include a harvesting machine with one single conveyor belt that works on one side of the block while the trucks with the bins collect the fruit on the opposite side.After the fruit is placed gently and the bins are fully loaded, the hauling of the fruit to the packing station begins by transporting the bins. The roads should be kept in good condition to avoid bruising. Good road maintenance is therefore very important to ensure the good quality demanded by the market. The fruit must be delivered to the packing station as soon as possible without rushing, and not more than 6 to 8 hours before the cooling process begins.

Good internal and external roads are of utmost importance. In spite of the mechanisation, manual harvesting can be done in small areas as is the tradition in Ghana, if the concept of quality for MD2 is understood fully by the farmer and labourers, if training is provided and if all the rest of operations are mechanised.

XIX. Post harvest handling guidelineA. PROCESSING AT THE PACKING houseAfter harvest, the fruit must be carried to the packing house very slowly to ensure that no bruising will occur. Once the fruit reaches the packing house, it has to go through different stages of handling that should be well monitored and recorded to ensure the traceability of fruits intended for display on market shelves.

RECORDSIt is necessary to keep track of each step in the operation, the productivity of each block, the quality of the fruit recovery and shrinkage. The records to keep are:

1. Harvested area: block, section or lotThe traceability process starts at this point and all of the data regarding the origin of the fruit is collected from records indicating the type andkind of planting material, and treatments to the planting material, plants and fruit up to harvest time.2. Date and time of harvestThe fruit is processed according to the number of hours after harvesting to ensure that the cooling process will start with the earliest harvested fruit.The quality control starts by sampling 2% of the fruit in each bin upon arrival at the packing plant to evaluate damages caused by harvest or transport, and the internal condition of the fruit.

B. FRUIT HANDLING AT THE FLOTATION TANKS AND PACKAGING

The fruit should always be packed and refrigerated as fast as the facilities permit, ideally within 6 to 8 hours but never over a maximum of 18 hours after harvesting.

In the most advanced and modern designs for packing house, the bins loaded with fruit from the fields are unloaded mechanically with lifters and placed directly into flotation tanks filled with chlorinated water at 100 ml/100 l concentration.

The overripe fruit known as sinkers will separate by itself, facilitating handling and sorting. The chlorinated water will avoid contamination of diseases from infected ones and will remove some dirt, but will not wash soil and other residues off totally, or remove mealybug traces on the fruit. This pest is widespread in Ghana and must be considered very damaging if not properly controlled at the packing plant. The water tanks have water pumps that push the fruit onto a conveyor belt that carries the fruit towards the selection line.

In the process the fruit temperature goes down and nobody touches the fruit by hand ensuring the quality. There are other means that can be used in small plantings without facilities such as those found in Ghana. The procedure could be done by hand with extreme care to avoid damage to the fruit, and must start with the manual unloading of the fruit from the trailers, selecting and dipping the sorted fruit into a wax solution mixed with fungicide, followed by packing. This variation in the handling of the fruit does not require big investments and eliminates the use of water.C. FRUIT SELECTION

Once inside the packing house the fruit selection process is initiated according to the quality standards required by the market, which are generally taking into account all defects in the fruit, bruising damages and colour grade.

The criteria for the selection of the fruit and reasons for rejecting are described separately.

Fruit selection

D. WAXING PROCESS

The respiration of the fruit after harvest continues and the rate increases as the temperature rises, and goes down if the temperature is reduced. The shelf life increases when the respiration rate is low, therefore temperatures must be kept at a low level. The addition of waxes to further reduce the respiration rate and keep the fruit fresh is also necessary.

Wax is added to the fruit after the selection process to ensure that the internal and external quality is preserved and will re ach the customer at the supermarket in the same condition as it was at packing time. In mechanised packing plants, the fruit is drenched automatically with the mixture of waxes when it is transported by a conveyor belt towards the packing area.

In the case of small operations and lack of facilities as in Ghana, this treatment can be done by dipping. The recommended products and dosages are:

WAX : see the local recommendation TRIADIMEFON 0.142 kg (0.31 pound)WATER 190 litres (50 gallon)

The mixture should be reinforced as it is used, and after 3 hours of use the mixture has to be replaced completely for best results. Some markets and dealers, mostly in the USA, request an insecticide application directed to the crown that cannot be mixed with the wax solution.

DRYINGWhile the fruit is transported on the conveyor belt, it is subjected to a drying process which basically has the effect of fans blowing air onto the fruit along the line.

TAGGINGThe next step is to tag the fruit with the respective company seal. PACKAGING, WEIGHTING AND T AGGINGAfter the fruit has been selected and screened, the following step is to separate the pieces by size. Extreme care must be exercised by a labour force well trained and experienced in the operation to avoid mistakes in weight, amount of fruit per box, sizes and packing pattern.Packagers should always be able to keep the correct weight per box.Boxes should not be overweight or underweight. The colour code should be the same for all fruit in each box and never mixed. Fruit size should be uniform for each unit in every box and never mixed. All work is done manually and includes the tagging of each fruit.

F. BOX SIZE

Most international markets demand 12kg gross weight per box especially for MD2. The traditional weight of 40 pounds per box is avoided for MD2 packaging due to the susceptibility of the variety to bruising, as mentioned above.

It is normally required that the first four lines in the pallet be reinforced in every corner, and sometimes an extra divider is also used in between lines to maintain the rigid structure of the load and to avoid bruising.

G. COOLING PROCESS

As indicated previously, the temperature must be controlled to maintain the longest possible shelf life of the fruit on supermarket shelves. The fruit is very susceptible to temperature changes and the respiration rate is influenced by an increase or decrease in temperature. Low temperatures help to maintain the respiration rate at a minimum, increasing the shelf life and preserving the fruit quality.

After the harvest, the fruit should be placed inside the cold room in the shortest period of time. An average of 6 to 8 hours after harvest is most desirable to attain the best quality.

The fruit is warm when it comes from the field and could be pre- cooled in the water tanks located at the entrance of the packing plant.

After the fruit pallets are assembled, they are placed inside the cooling room as soon as possible in order to preserve the quality and ensure the customer that the good flavour, colour, aroma and appearance selected at the packing house will not change. The recommended cooling temperature for the fruit must be from 7 to 8 degrees Celsius or 45 degrees Fahrenheit. The time required to reach the desired temperature will depend on the kind of cooling system used, but in most cases will take at least 24 hours for best results.

When the farm does not have facilities or lacks electricity, the cooling can be done using refrigerated containers.

After the fruit is cooled down at the pack house, it is placed in refrigerated containers which transport the fruit to the port where the fruit continues to be refrigerated until it is

finally loaded onto the ship where it is also refrigerated for transport to the market display .

SANITATION at the packing house

The fruit is produced for human consumption and the packing area should be kept clean and disinfected at all times. The floors, store rooms, cold room, conveyor belts, tanks, toilets, etc. should be washed with chlorinated water in a 1.5 % solution. Disinfecting is also needed to keep the area free from diseases. Wood is not recommended for structures and floors because it retains humidity, which favours the development of fungal diseases. Steel, iron and cement buildings and structures are therefore preferred.

Furthermore, all requirements of EU- regulations must be implemented in each step of the operation.

XX. Quality and quality controlQuality is the summary of good agricultural practices conducted according to the market demands and regulations. If they are properly planned and managed, the result will be good productivity with good quality. Two aspects are considered in the concept of quality: the preventive quality and the subjective quality.

PREVENTIVE QUALITY involves all the production process from planting to harvest, and starts with land preparation, planting material selection, etc.All agricultural practices should be on schedule and well managed in order to achieve the goal to produce high-quality fruit.

SUBJECTIVE QUALITY has to do with the evaluation and appearance of the end product in the box ready for export, which takes the uniformity of colour, sizes, number of units and the condition of the box itself into consideration.The defects in the fruit are evaluated in the packing station and the degree of damage will dictate if it is accepted or rejected for packing.

XXI. Fruit defectsTwo different kinds of fruit defects are evaluated: the external and internal damages.

The external damages are those that affect the quality and appearance of the fruit and can be visually detected and evaluated.

The internal damages are the defects that cannot be observed from the outside so that the fruit has to be sampled, opened and checked inside to evaluate and determine the extent and origin of the damage to the pulp.

A. ORIGIN OF DEFECTS

The causes of defects are of different origins and can be classified as follows:

i. ENVIRONMENTWeather, rain, sunlight, dust, etc. affect the fruit skin and flesh, as is the case, for example, with sunburn.ii. GENETIC The damage which results from mutations, poor planting material selection, unknown genetic parent material etc., i.e. cripple, abnormal crowns, neck.

Animals Damage caused by any animal feeding on any part of the fruit, such as with rodents, borers, Thecla, etc.

Crop damage The result of poor agricultural practices such as burning due to herbicides and fertilisers.

Handling Damage caused by rough handling of the fruit at any stage of the production cycle, i.e. bruising, dirt, etc.

Diseases Bacterial and fungal attacks cause rotting of the inside and outside of the fruit, totally damaging the fruit's appearance and flavour.

iii. Mechanical

Any damage from machinery used in the production process for cultivation, causing wounds and bruises in the peel and pulp of the fruit.

B. DESCRIPTION OF DEFECTS

i. Mealybugs

The damage caused by Pseudococcidae can be eliminated at the selection line by washing all residues and stains left by insects with brushes.

The work is all done by hand before the waxing process, involving a lot of labour.

There is zero tolerance for this damage.

ii. Crown damage

Any bruising and friction of the fruit during harvest, transport, and contact with other fruits, conveyor belts etc. can severely damage the crown. Tolerance of damage in the crown ranges from 15 to 25 % of the area affected depending on customer acceptance. Evaluation is visual. MD2 fruit crowns are highly susceptible to this damage.

a. Multiple crowns

Fruits with more than one crown are evaluated visually and rejected.

b. Tilted crowns

Phototropism causes bending or tilted crowns in the fruit. The problem is more evident in second crop plantations. Crowns with an inclination angle of more than 30 degrees are discarded. The evaluation is visual.

c. Spiny crowns

This is a genetic defect and is the result of poor selection of the planting material. In Ghana this problem is relevant with in vitro plants, and material with this characteristic should be eliminated when evaluated visually.

d. Abnormal crown size

Large or small crowns that appear in some fruit due to nutritional problems, shade, and physiological problems, are measured and sorted out.

The correct crown size should not be over 1.5 times the size of the fruit, or less than 0.5 times. All fruit below or over that size is rejected, or a special job known as pull crown is applied by removing the central part of the crown to meet the standard size. However, it is better not to use this system for MD2.

e. Rosette crownsThis is caused by a nutritional disorder that produces stunted small crowns, sometimes with several of them growing together. If the size of thecrown is below 0.5 times the fruit size, the fruit is discarded. The evaluation is visual.

f. Crippled fruit

A physiological disorder that produces a cleavage on the side of the fruit resembling a split peel. It is evaluated visually.

g. Bottle neck

A growth malformation around the base of the junction between the fruit and the crown. It is evaluated visually and there are several criteria for acceptance depending on the market.

h. Bottle shapeThis originates from the use of Ethephon when forcing.

C. INSECT AND DISEASE DAMAGES TO THE FRUIT

a. TheclaOne of the most feared attacks on the fruit in the pineapple industry is the one caused by Thecla ( Strymon basilides). At present we could not detect any presence of the insect in GHANA, but it is included in this paper due to the importance it has in production and quality elsewhere.The insect larvae feed on the fruit at a very early stage of growth forming gulls and caves inside the pulp and deformities in the skin, which can be observed from the outside as exudates or gummosis. All fruit has to be evaluated closely and rejected if any presence of damage is observed.

b. BorersMainly caused by Metamasius sp. which feeds on the base of the fruit, producing brown spots. The wounds will produce exudates or gummosis as in the case of Thecla and is easily observed. All damaged fruit is rejected.

c. RodentsThey feed on the young fruit causing severe wounds, scarring and perforations that will eventually be rejected at the packing station by thequality control inspectors due to the poor appearance. Evaluation is visual.

d. SunburnThe exposure of the fruit to excessive sunlight will eventually burn the peel.Fruit alongside roads and drains are the most affected. Toppling and missing plants are the cause for sunburnt fruit inside the plantation.At first the peel turns yellowish, but as the damage increases, the colour changes to dark brown and cracks are formed on the borders of the fruitlets, with eyes affected. Depending on customer acceptance, up to a maximum of 3 fruit eyes damaged with sunburn can be tolerated and packed.

D. FRUIT DAMAGE CAUSED BY DISEASES

Fruits can be seriously damaged internally and externally by attacks caused by bacteria such asThielaviospis and fungus such as Phytophthora.

Both diseases cause rotting and severe discolouration of peel and pulp. Post harvest treatment and cooling helps to prevent the spread of these diseases after packing and during transport.

Bruising

The extra care that MD2 requires in handling cannot be over emphasised.

The high susceptibility of this variety to bruising of the flesh could easily become the major problem with respect to quality and shrinkage. This weakness must be considered in every step of the operation in order to take corrective measures. There is some slight and medium tolerance of the severity of damage but to obtain the best quality, no bruising should be accepted.

Malformed fruit

These are fruits with a conical and irregular shape unlike the well-defined MD2 square and rounded uniform shape. The regular square shape of MD2 can be affected by the floral induction treatment when Ethephon is used. The use of Ethylene gas is highly recommended to eliminate this problem but if not available then calcium carbide may be used, since the malformation damage is less than that caused by Ethephon. Most of the malformed fruit cannot be used for export and only very slight damage is accepted by some customers. The evaluation is visual.Overweight and underweight fruit

Fruit weighing over 6.5 pounds and less than 2.5 pounds is seldom exported.Sometimes small amounts of the underweight fruit are requested by the European markets. The evaluation is done by weighing the fruit.

QUALITY AUDIT PINEAPPLE POST HARVEST PACKING

CONFIGURATION:DATE/SHIFT:

DESTINATIONTRACEABILITY#: PARAMETERSSTANDARD

Samples Taken1 FRUIT PER HOUR

Weight/ kg1.5 - 1.65

Size of Fruit small, medium,largeLARGE > 1.5 KG

Stalk Length/ CutNot > 2.5 cm/ TRANSVERSELY CUT

Condition of fruitINTACT WITH OR WITHOUT CROWN

Appearance of fruitFRESH IN APPEARANCE INCLUDING CROWN

Damage/ InjuryNONE

Cracks Affecting FleshNONE

Damage Exposing InteriorNONE

Damaged: - rotting mould severe bruising sun-scorch water soaking pest damage affecting flesh

Clean, free from: --SoilNONE

NONE

EXHIT #P.01/1QA-P1/014 Controlled

Dust Chemical residue Foreign matter Pests Gummosis

NONE

Infestation from: - Phytoptera infection Mouldoncutstem, bottom stalk Internal water damage Internal breakdown Severe bruisingNONE

Abnormal External MoistureNONE

Foreign Smell or TasteNONE

Brix Level (Refractomer)14 o 17 o

Over-Ripe Fruit: - Red/ Pink skin Fermented taste Translucent flesh Off tasteNONE

ColourC2 to C4 (See Notes)

Titrateable Acidity0.7% - 1.0%

The following colour classification, or peel-colour index, may be used in trade: C0 Totally green exteriorC1 Beginning to turn yellow/orange on one quarter of the fruit surface C2 Yellow/orange on one half of the fruit surfaceC3 Yellow/orange on two thirds of the fruit surface C4 Totally orange/yellow fruit.

COMMENTS:

CHECKED BY:QUALITY SUPERVISOR

UNECE Standard on the marketing and commercial quality control of

Pineapples

Explanatory Brochure

UNECE Standard on the marketing and commercial quality control of

Pineapples

Explanatory Brochure

New York and Geneva, 2013

Note

Commercial quality standards for agricultural produce are developed and approved by the United Nations Economic Commission for Europe through its Working Party on Agricultural Quality Standards. These international standards facilitate trade, encourage high-quality production, improve profitability and protect consumer interests. They are used by governments, producers, traders, importers and exporters, as well as international organizations. They cover a wide range of agricultural products, including fresh fruit and vegetables, dry and dried produce, seed potatoes, meat, cut flowers, eggs and egg products.

The Explanatory Brochure on the Standard for Pineapples has been developed to harmonize the interpretation of the standard, thereby facilitating international as well as national trade. It addresses producers and traders, as well as inspection authorities. It corresponds to the latest edition of the UNECE Standard for Pineapples (FFV- 49), which was officially adopted in November 2012. Subsequent revisions to the standard will be placed on the website at: www.unece.org/trade/agr/standard/fresh/ ffv-standardse.html

All members of the United Nations can participate on an equal footing in the activities of the Working Party on Agricultural Quality Standards.

For more information, please visit our website: www.unece.org/trade/agr/welcome.html

The designations employed and the presentation of the material in this publication do not imply the expression of any opinion whatsoever on the part of the United Nations Secretariat concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. Mention of company names or commercial products does not imply endorsement by the United Nations.

All material may be freely quoted or reprinted, but acknowledgement is requested.

Please contact the following address with any comments or enquiries:Agricultural Standards UnitUnited Nations Economic Commission for Europe Palais des NationsCH-1211, Geneva 10, Switzerland e-mail: [email protected]

ECE/TRADE/398Copyright United Nations, 2013 All rights reserved

Contents

I. Definition of Produce1II. Provisions concerning Quality5III. Provisions concerning Sizing53IV. Provisions concerning Tolerances57V. Provisions concerning Presentation61VI. Provisions concerning Marking67Annex I:Brief summary of pineapple production71Annex II:UNECE Standard FFV- 49 concerning the marketing and commercial qualitycontrol of pineapples75

The official text of the standard is indicated in blue bold type; the interpretative text of the standard is indicated in black. References to photos representing the visual interpretation are printed in black bold. The entire text of the standard without the interpretative text appears in annex II.

iii

Definitionof Produce

I. 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.Interpretation: Pineapple varieties are characterized by: Size of the fruit, when fully developed: small, medium or large-sized fruit Shape of the fruit: cylindrical, barrel-shaped, trapezoid, ovoid or conical- Shape of the eyes: flat or bulging Leaves of the crown: with smooth or spiny edges Flesh colour, when ripe: deep-yellow, pale-yellow or white Flesh maturity: more or less distinct 3Skin colour, when mature and depending on climatic conditions in the growing region: orange-red, orange-yellow, yellow or green.Examples of commercially grown varieties are shown in Photo 1.

Photo 1Definition of produce examples of commercially grown varieties (from left to right)Smooth CayenneQueen VictoriaMD2Sugar Loaf

Provisionsconcerning Quality

II. Provisions concerning Quality

The purpose of the standard is to define the quality requirements for pineapples at the export-control stage after preparation and packaging.However, if applied at stages following export, products may show in relation to the requirementsof the standard: a slight lack of freshness and turgidity for products graded in classes other than the Extra Class, a slight deterioration due to their development and their tendency to perish.The holder/seller of products may not display such products or offer them for sale, or deliver or market them in any manner other than in conformity with this standard. The holder/seller shall be responsible for observing such conformity.Advice: At the packing stage, special attention should be paid to ensuring that the minimum requirements have been met. Produce with any progressive defects will deteriorate during transportation and distribution.

A. Minimum requirements

6In all classes, subject to the special provisions for each class and the tolerances allowed, the pineapples must be:- intact, with or without crown; if present, the crown may be reduced or trimmedInterpretation: Pineapples must not have any damage or injury affecting the integrity of the produce. Pineapples with mechanical damage, unhealed injuries or cracks exposing the interior of the produce are not allowed.Split bracts are not considered a defect as the flesh is not damaged.Examples related to the minimum requirement intact are shown in Photos 2-4.

Photo 2Minimum requirement: intact. Split bracts allowed in all classes

7 Provisions concerning Quality

Photo 3Minimum requirement: intact. Cracks affecting the flesh not allowed

UNECE Explanatory Brochure on the Standard for Pineapples

8Photo 4Minimum requirement: intact. Damage exposing the interior of the fruit not allowed

Provisions concerning Quality

The crown, if present, must be intact. It may be reduced or trimmed.Reducing of the crown refers to the mechanical destruction of the apical growing point in the heart of the crown during the growth period at about two months from harvest by means of a gouge or similar instrument. Done correctly, this leaves no visible scar and requires no special subsequent treatment.Trimming is the removal after harvest of excess crown or dead, wilted or damaged leaves. The cut must be neat.

9Removing the crown in its entirety is allowed provided the cut is clean, dry and sound. Examples related to the minimum requirement with or without crown are shown in Photos 5-6.

Photo 5Minimum requirement: intact; if present, the crown may be reduced or trimmed. Trimmed crown: excess part is neatly cut off (left) or twisted off (right) allowed in all classes


10Photo 6Minimum requirement: intact; if present,the crown may be reduced or trimmed. Removed crown: neatly twisted off (left) or cut off (right) allowed in all classes

- sound; produce affected by rotting or deterioration, such as to make it unfit for consumption,is excludedInterpretation: Pineapples must be free from disease (caused by fungi, bacteria or viruses), physiological disorders or serious deterioration, which appreciably affect their appearance, edibility or keeping quality. Pineapples affected by rotting or those having only their crowns affected by rot, even if the signs are very slight but liable to make the fruit unfit for consumption upon arrival at destination, should be excluded.Pineapples with the following defects are therefore excluded: rotting mould severe bruising sun-scorchNote: Sun-scorch is caused by overexposure to sunlight, especially when the fruit bends over during growth. This commonly occurs during the last month before harvest, leading to translucence of the underlying flesh. After storage sun-scorch may lead to pronounced withering of the skin and deterioration of the flesh. Pineapples with sun-scorch that has caused softening of the flesh are not allowed. water soaking chilling injuryNote: Chilling injury (damage caused by low temperature) appears as glassiness developing directly under the skin and progressing towards the core. The peel is a dull brownish colour.Advice: Pineapples should be stored between 8 C and 10 C. internal breakdown- physiological disorders, caused by mineral deficiencies or environmental stress.Examples related to the minimum requirement sound are shown in Photos 714.


Photo 7Minimum requirement: sound. Fruitlet core rot not allowed

Photo 8Minimum requirement: sound. Phytophtora infection not allowed


12Photo 9Minimum requirement: sound. Mould on cut stem not allowed

Photo 10Minimum requirement: sound. Severe bruising not allowed


Photo 11Minimum requirement: sound. Internal water soaking not allowed


14Photo 12Minimum requirement: sound. Chilling injury not allowed

Photo 13Minimum requirement: sound. Chilling injury not allowed


Photo 14Minimum requirement: sound. Internal breakdown not allowed


- clean, practically free of any visible foreign matterInterpretation: Pineapples must be practically free of visible soil, dust, chemical residue or other foreign matter.The acceptable limit for practically free would be slight traces of foreign matter. Extensive soiling or deposits are not allowed.An example related to the minimum requirement clean is shown in Photo 15.

16

Photo 15Minimum requirement: clean. Excessive soiling (left), pest residue (right) not allowed


- practically free from pestsInterpretation: The presence of pests can detract from the commercial presentation and acceptance of the pineapples. Therefore, the acceptable limit would be the odd insect, mite or other pests in the package or sample; any colonies would lead to rejection of the produce.An example related to the minimum requirement practically free from pests is shown in Photo 16.

Photo 16Minimum requirement: practically free from pests. Colony of mealy bugs not allowed


- free from damage caused by pests affecting the fleshInterpretation: Pest damage affecting the flesh makes the produce unfit for consumption and is not allowed. Pest damage affecting the skin only is covered by the allowances for skin defects in each class.Examples related to the minimum requirement free from damage caused by pests affecting the fleshare shown in Photos 17-19.

18

Photo 17Minimum requirement: free from damage caused by pests affecting the flesh.Damage caused by the Augosoma beetle not allowed


Photo 18Minimum requirement: free from damage caused by pests affecting the flesh.Damage caused by insects not allowed

Photo 19Minimum requirement: free from damage caused by pests affecting the flesh.Gummosis caused by insects not allowed


- fresh in appearance, including the crownInterpretation: Pineapples should be firm and turgid. The crown, if present, should be fresh and not discoloured. Slight lack of freshness is allowed at stages following export or dispatch. Pineapples showing signs of shrivelling or dehydration or having crowns with wilted or dry leaves are excluded.Note: Shrivelling and dehydration are usually caused either by fruit remaining too long on the plant orby suboptimal growing conditions leading to insufficient water reaching the fruit.Examples related to the minimum requirement fresh in appearance, including the crown are shown in Photos 20-21.

20Photo 20Minimum requirement: fresh in appearance, including the crown. Normal fruit (left) allowed, dehydrated fruit (right) not allowed


Photo 21Minimum requirement: fresh in appearance, including the crown. Wilted crown not allowed

free of abnormal external moistureInterpretation: This provision applies to excessive moisture for example, free water lying inside the package but does not include condensation on produce following release from cool storage or refrigerated vehicle.

free of any foreign smell and/or taste.Interpretation: This provision applies to pineapples stored or transported under poor conditions, which has consequently resulted in their absorbing abnormal smells and/or tastes, in particular through the proximity of other products that give off volatile odours.


When a stalk is present, it shall not be longer than 2.5 cm measured from the shoulder of the fruit and the cut must be transversal, straight and clean. However, during transportation pineapples with a longer stem are excluded from these requirements.Interpretation: The stalk must not be longer than 2.5 cm and must be cut transversally, be straight and clean. Pineapples may be transported with a stalk longer than 2.5 cm. The stalk must then be cut to length at destination.An example related to the minimum requirement stalk should not be longer than 2.5 cm is shown inPhoto 22.

22Photo 22Minimum requirement: stalk not longer than2.5 cm; the cut must be transversal, straight and clean. Stalk > 2.5 cm (left) not allowedexcept during transport; stalk 2.5 cm (right) allowed in all classesStalk length

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.


B. Maturity requirementsThe pineapples must have reached an appropriate degree of maturity and ripeness in accordance with criteria proper to the variety and to the area in which they are grown.Interpretation: Once picked, pineapples do not ripen further and the sugar level does not increase. The flesh of the harvested pineapples must not be unripe (opaque, flavourless, exceedingly porous) or over-ripe (exceedingly translucent or fermented).Examples related to the maturity requirement appropriate degree of maturity and ripeness are shown in Photos 23-24.

Photo 23Maturity requirement: appropriate degree of maturity and ripeness. Unripe fruit not allowed


24Photo 24Maturity requirement: appropriate degree of maturity and ripeness. Stages of ripeness: fruit on the left is sufficiently mature, provided the minimum Brix level is met


The total soluble solids content of the fruit fl should be at least 12 Brix.Interpretation: Setting minimum limits ensures that pineapples are harvested at a maturity stage that enables them to enter the distribution chain in satisfactory condition and to be of acceptable quality when they reach the consumer.Depending on the variety, pineapples mature from the bottom up with a more or less distinct gradient.

Method to measure total soluble solids of pineapplesTo measure total soluble solids (TSS), juice should be taken from the whole fruit. The method explained below follows the OECD Guidance on Objective Tests to Determine Quality of Fruit and Vegetables and Dry and Dried Produce (www.oecd.org/tad/fv).Sampling: To evaluate the lot selected for inspection, take a sample of at least 10 fruits of each size at random from the reduced sample. Fruits should be free from defects such as sun-scorch and pest or disease damage, which may have affected the normal ripening process.Sample preparation and measurement includes six steps:

25Step 1: Cut each fruit in half lengthways with a knife. Both halves of each fruit should be tested.Step 2: Cut diagonal lines into the fl of each half in two directions.Step 3: Cut the core out.Step 4: Squeeze the fruit and collect the juice.Step 5: Place 1-2 drops of juice on the prism plate of the refractometer. Step 6: Take a reading to one decimal point.An equal number of drops should be taken for each measurement. Clean the glass prism with distilled water after taking each reading.Calculation of the results: Note the readings for both halves of each fruit and average them. To obtain the average value for the sample, sum up these averages and divide them by the number of sampled fruits, rounding the result to one decimal point. If the average value is equal to or greater than the limit specifi in the standard (12 Brix), the lot has met the required minimum maturity level. If the average readings for at least 3 of the 10 sampled fruits are 10 per cent (or more) lower than the limit specifi in the standard, a second sample needs to be taken and analysed with other fruits from the reduced sample or from a new sample. If the average of the two samples is 10 per cent (or more) lower than the limit specifi in the standard, the lot fails to meet the minimum maturity level requirement and should be rejected. No tolerance is applied.Examples related to the maturity requirement Total soluble solids content (TSS) are shown inPhotos 25-31.


26Photo 25Maturity requirement: total soluble solids content should be at least 12 Brix. Gradient of total soluble solids (example)Stem part:13.6 BrixMiddle part:13 BrixCrown part:10 Brix

Photo 26Determining TSS. Step 1: Cut fruit in half lengthways. Test both halves of each fruit


Photo 27Determining TSS. Step 2: Cut diagonal lines into the fleshof each half in two directions

Photo 28Determining TSS.Step 3: Cut the core out


28Photo 29Determining TSS.Step 4: Squeezethe fruit and collect the juice

Photo 30Determining TSS. Step 5: Place 1-2 drops of juice on the prism plate of the refractometer


Photo 31Determining TSS. Step 6: Take a reading to one decimal point


Fruit showing over-ripeness affecting edibility is excluded.Interpretation: Overripe pineapples showing exceedingly translucent flesh and/or having a fermentedor off taste are excluded.Excessive application of ethylene may lead to red/pink skin colouration that might be associated withtranslucent flesh and over-ripeness.Advice: Fruit with red/pink skin colouration caused by excessive application of ethylene must be cut to check for over-ripeness.Examples related to the maturity requirement over-ripeness affecting edibility are shown inPhotos 32-33.

30

Photo 32Maturity requirement: over-ripeness affecting edibility. Overripefruit (exceedingly translucent flesh) not allowed


Photo 33Maturity requirement: over-ripeness affecting edibility. Red/pinkskin colouration due to excessive application of ethylene not allowed if associated with over-ripeness

The skin colour can be green, provided the minimum maturity requirements are met.Interpretation: Due to climatic conditions in the tropical and subtropical areas of production, the skin may remain green while the fruit has reached full maturity and ripeness. Pineapples may be degreened. All skin colours are allowed as long as the Brix level has met the minimum requirement.The following colour classification, or peel-colour index, may be used in trade:C0 Totally green exteriorC1 Beginning to turn yellow/orange on one quarter of the fruit surface C2 Yellow/orange on one half of the fruit surfaceC3 Yellow/orange on two thirds of the fruit surface C4 Totally orange/yellow fruit.Examples related to the maturity requirement skin colour are shown in Photos 34-36.


32Photo 34Maturity requirement: skin colour. Green but mature fruit of MD2 variety allowed in all classes

Photo 35Maturity requirement: skin colour. Naturally ripened non-degreened fruit (left), degreened fruit (right) allowed in all classes


Photo 36Maturity requirement: skin colour. Example of colour classification C0 to C4 (peel-colour index) optionalC0C1C2C3C4

C. ClassificationPineapples are classified in three classes, as defined below:(i) Extra ClassPineapples in this class must be of superior quality. They must be characteristic of the variety. The crown, if present, must be single and straight with no side-shoots and should not exceed150 per cent of the length of the fruit. It must be fresh and not discoloured.The flesh must be perfectly sound.They must be free from defects, with the exception of very slight superficial defects, provided these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package.Interpretation: Superior quality fruit fall within Extra Class.Changes in colouration as pineapples ripen are not considered defects in colouring. However, fruit in packages must be uniform in colouring.The crown, if present, must be well developed, not damaged and not trimmed. The length of the crown should be between 50 and 150 per cent of the length of the fruit.Examples related to Extra Class are shown in Photos 37-39.


34Photo 37ClassifiExtraClass. Characteristic ofthe respective varieties no defects


Photo 38ClassifiExtraClass. A very slightsuperfidefect limit allowed


36Photo 39Classification: Crown length exceeding 150 per cent (right) and crown under 50 per cent (left) of the length of the fruit not allowed in Extra Class

(ii) Class IPineapples in this class must be of good quality. They must be characteristic of the variety.The crown, if present, must be single and with no side-shoots and should not exceed 150 per cent of the length of the fruit. It may be: slightly damaged slightly discoloured slightly curved with a maximum inclination not exceeding 30 from the longitudinal axis ofthe fruit.Interpretation: The crown, if present, may have up to 6 slightly damaged, discoloured or dehydrated leaves.Examples of Class I crown defects are shown in Photos 40-41.


Photo 40ClassifiClass I,crown defects. Up to 6leaves slightly damaged limit allowed


38Photo 41Classification: ClassI, crown defects. Inclination at 30 from the longitudinal axis of the fruit limit allowed

The flesh must be perfectly sound.The following 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:- a slight defect in shapeInterpretation: An example of Class I shape defects is shown in Photo 42.


Photo 42Classification: Class I, a slight defect in shape due to a missing eye limit allowed


- slight defects in colouring, including discolouration caused by the sunInterpretation: Changes in colouration as pineapples ripen are not considered colour defects. However, fruit in packages must be uniform in colouring. Colour defects caused by the sun should not affect the flesh.An example of Class I defects in colouring is shown in Photo 43.

40

Photo 43ClassifiClass I, slight defects in colouring, including discolouration caused by the sun limit allowed


- slight skin defects not exceeding 5 per cent of the total surface areaInterpretation: Slight skin defects can be eliminated by normal peeling. Skin defects not affecting theflesh appear for example as: sunken lesions corkiness around or within the eye winter speckles (mainly on the Queen Victoria variety) or blemishes.

Guidance: How to assess 5 per cent or 1/20 of the surface areaEither for fruit with distinct areas of skin defects:Pineapples have a varying number of eyes depending on size: For small fruit with 40 80 eyes, 1/20 is 2 up to 4 eyes For medium fruit with 80 140 eyes, 1/20 is 4 up to 7 eyes For large fruit with 140 180 eyes, 1/20 is 7 up to 9 eyes.

41Or for fruit with similar-sized skin defects on each eye:An assessment of the area covered on one eye can be extended to reflect a similar area defect on thewhole fruit.

Examples of Class I skin defects are shown in Photos 44-46.

Photo 44ClassifiClassI, slight skin defects.Sunken lesions limit allowed


42Photo 45Classification: Class I, slight skin defects. Corkiness limit allowed

Photo 46Classification: Class I, slight skin defects. Winter speckles limit allowed


- slight bruises.Interpretation: Slight bruises should not affect the flesh and can be removed by normal peeling.

(iii) Class IIThis class includes pineapples that do not qualify for inclusion in the higher classes but satisfy the minimum requirements specified above.Interpretation: Pineapples in this class must be of reasonable quality and suitable for human consumption and meet the minumum requirements (explained from page 6 onwards).

The flesh must be free from major defects.Thefollowingdefectsmaybeallowed, providedthepineapplesretaintheiressentialcharacteristics as regards the quality, the keeping quality and presentation:- defects in shape, including a double crown

43Interpretation: Pineapples may have shape defects in Class II. To determine the limit, the one-third/ two-thirds rule is applied. The fruit is acceptable if the longitudinal axis starting at the stem end cuts it into two parts, one of which constitutes 1/3 or more and the other 2/3 or less of the fruit.A bottle neck is a shape defect for non-elongated varieties. This may be caused by environmental factors, in particular when high-temperature weather conditions are aggravated by the use of ethylene.Double crowns are allowed as long as the core is not too large and the edibility is only slightly affected. Multiple and undeveloped crowns are allowed within the 10 per cent tolerance of Class II.Undeveloped crowns are allowed, provided the edibility of the fruit is not affected. The crowns may be longer than 150 per cent of the fruit length. The development of long crowns may be caused by a combination of environmental factors including the application of ethylene for degreening. The inclination of the crown may exceed 30 from the longitudinal axis of the fruit. The crown may be damaged or show up to 6 leaves affected by yellow/brown discolouration, dehydration, wilting or damage. Side shoots may be removed.Examples of shape and crown defects for Class II pineapples are shown in Photos 47-55.


44Photo 47ClassifiClassII, defects in shape.Shape defect limit allowed


Photo 48ClassifiClass II,defects in shape. Fruitwith a bottle neck limit allowed for non- elongated varieties

Photo 49ClassifiClass II,defects in shape,including a double crown limit allowed


46Photo 50ClassifiClass II,defects in shape,including a double crown. Multiple crowns not allowed

Photo 51ClassifiClass II,defects in shape,including a double crown. Undeveloped crown allowed


Photo 52ClassifiClass II,defects in shape,including a double crown. Crown exceeding 150 per cent of the fruit length allowed

Photo 53ClassifiClass II,defects in shape,including a double crown. Crown inclination exceeding 30 allowed


48Photo 54ClassifiClass II,defects in shape,including a double crown. Side shoots removed limit allowed

Photo 55ClassifiClass II,defects in shape,including a double crown. Damaged crown limit allowed


- defects in colouring, including sun-scorchInterpretation: Any colour defect caused by the sun is allowed as long as the flesh remains free from major defects, i.e. the affected area should be restricted to the flesh directly under the peel. As the fruit colour turns, sun-scorch becomes difficult to distinguish.Examples of colour defects for Class II pineapples are shown in Photos 56-57

Photo 56ClassifiClass II,defects in colouring limit allowed


50Photo 57ClassifiClass II,defects in colouring,including sun-scorch. Sun-scorch limit allowed

- skin defects not exceeding 10 per cent of the total surface areaInterpretation: Skin defects appear in a variety of ways: sunken lesions corkiness around or within the eye winter speckles (mainly on the Queen Victoria variety) or blemishes.

Guidance: How to assess 10 per cent or 1/10 of the surface area Pineapples have a varying number of eyes depending on size: Small fruit: 40 80 eyes. 1/10 is 4 up to 8 eyes Medium fruit: 80 140 eyes. 1/10 is 8 up to 14 eyes Large fruit: 140 180 eyes. 1/10 is 14 up to 18 eyes.If a defect is of a fairly similar size on every eye it is straightforward to make an assessment of the area covered on one eye and then it can be said that the same area of defect is on the whole fruit.

Examples of skin defects for Class II pineapples are shown in Photos 58-59.


Photo 58ClassifiClass II,skin defects limitallowed

Photo 59ClassifiClass II,skin defects. Winterspeckles allowed within 10 per cent tolerance


- bruisesInterpretation: Bruising is allowed as long as the flesh remains free of major defects.An example of bruises for Class II pineapples is shown in Photo 60.

52

Photo 60ClassifiClass II,bruises limit allowed

Provisionsconcerning Sizing

III. 55Provisions concerning Sizing

Size is determined by weight.To ensure uniformity in size, the range in size between produce in the same package shall notexceed: 300 grams for fruit weighing 1 300g or less 680 grams for fruit weighing more than 1 300g.Interpretation: Examples of ranges of weights within a package (weight measured in grams): Package 1: 520g 540g 550g 560g 600g 610g 620g (complies with size range)Package 2: 550g 570g 580g 610g 650g 670g 870g 890g (does not comply with size range)

Provisionsconcerning Tolerances

IV. Provisions concerningTolerances

At all marketing stages, tolerances in respect of quality and size shall be allowed in each lot for produce not satisfying the requirements of the class indicated.Interpretation: Tolerances are provided to allow for deviation in handling due to natural deterioration of fresh produce over time.To determine conformity with the tolerances, samples are taken according to Annex II of the OECD Council Decision [(C(2006)95] (www.oecd.org/dataoecd/33/0/19517729.PDF). The decision on the conformity of the lot is taken depending on the percentage of non-conforming produce in the total sample.

A. Quality tolerances(i) Extra ClassA 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.

59Interpretation: The 5 per cent tolerance covers all shape, skin and colour defects allowed in Class I. The 0.5 per cent tolerance covers all shape, skin and colour defects, as well as bruises, allowed in Class II.(ii) Class IA total tolerance of 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 nor the minimum requirements, or of produce affected by decay.Interpretation: The 10 per cent tolerance covers all shape, skin and colour defects, as well as bruising, allowed in Class II. The 1 per cent tolerance covers all defects not meeting the minimum requirements, including those rendering the produce unfit for consumption.(iii) Class IIA total tolerance of 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.Interpretation: The 10 per cent tolerance covers all malformations, serious skin and colour defects, as well as defects not meeting the minimum requirements but not affecting edibility, such as slight damage, soiling, lack of freshness. The 2 per cent tolerance covers all defects not meeting the minimum requirements, rendering the produce unfit for consumption.

B. Size tolerancesFor all classes: a total tolerance of 20 per cent, by number or weight, of pineapples not satisfying the requirements as regards sizing is allowed.

Provisionsconcerning Presentation

V. Provisions concerning Presentation

A. UniformityThe contents of each package must be uniform and contain only pineapples, with or without crowns, of the same origin, variety, quality and size.In addition, for the Extra Class and Class I, uniformity in colouring and length of crowns is required.Interpretation: In Extra Class and Class I, pineapples in one package must be within one colour group only (see colour classification in Photo 36). Class II pineapples within one package may be within two or more colour groups.The visible part of the contents of the package must be representative of the entire contents.Interpretation: Concealing in the lower layers produce inferior in quality and size to what is marked on the package and placed in the top layer is not allowed.

63Examples of uniform presentation are shown in Photos 61-64.

Photo 61Presentation: Uniformity. Extra Class presentation of Smooth Cayenne variety


Photo 62Presentation: Uniformity. Class I presentation of Queen Victoria variety

64

Photo 63Presentation: Uniformity. Class II presentation of Queen Victoria variety

Provisions concerning Presentation

Photo 64Presentation: Uniformity. Crownless fruit allowed in all classes

65B. PackagingPineapples must be packed in such a way as to protect the produce properly.Interpretation: Packages must be of such quality and strength as to protect the pineapples during transportation and handling.

The materials used inside the package must be clean and of a quality such as to avoid causing any external or internal damage to the produce. The use of materials, particularly of paper or stamps bearing trade specifications, is allowed, provided the printing or labelling has been done with non-toxic ink or glue.Interpretation: Clean materials should be used to protect the produce from foreign matter such as leaves, sand or soil, which could cause a negative impact on the produce and its presentation.

Stickers or labels individually attached to the produce shall be such that, when removed, theyneither leave visible traces of glue nor lead to skin defects. Packages must be free of all foreign matter.Interpretation: A visible lack of cleanliness in several packages may result in the lot being rejected.

Provisionsconcerning Marking

VI. 69Provisions concerning Marking

Each package1 must bear the following particulars, in letters grouped on the same side, legibly and indelibly marked, and visible from the outside.Interpretation: In the case of packed produce, all particulars must be grouped on the same side of the package, either on a label attached to or printed on the package with water-insoluble ink.In the case of re-used packages, all previous labels must be carefully removed and/or previous indications deleted.An example of marking is shown in Photo 65.

1 These marking provisions do not apply to sales packages presented in packages.

Photo 65Marking - required particulars printed on a package


A. IdentificationPacker 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 authority2.Interpretation: For inspection purposes, the packer is the person or firm responsible for the packaging of the produce (this does not mean the staff that actually carry out the work, who are responsible only to their employer). The code mark is not a trademark but an official control system enabling the person or firm responsible for packaging to be readily identified. The dispatcher (shipper or exporter) may, however, assume sole responsibility, in which case identification of the packer as defined above is optional.

B. Nature of produce Pineapples if the contents are not visible from the outside Name of variety for Extra Class and Class I. The name of the variety can be replaced by a synonym. A trade name3 can only be given in addition to the variety or the synonym Without crown or equivalent denomination, where appropriate.

C. Origin of produce Country of origin4 and, optionally, district where grown, or national, regional or local place name.

70Interpretation: Marking must include the country of origin, i.e. the country in which the pineapples were grown (e.g. Produce of Ghana or Produce of Thailand). Optionally, district of origin in national, regional or local terms may also be shown.

D. Commercial specifications ClassInterpretation: Stating the class is compulsory. Size expressed as: minimum and maximum weight; or number of fruits Colour code (optional) The indication Should not be stored below 8 C (optional).

E. Official control mark (optional)

Adopted 2003Last revised 2012

2 The national legislation of a number of countries requires the explicit declaration of the name and address. However, in the case where a code mark is used, the reference packer and/or dispatcher (or equivalent abbreviations) has to be indicated in close connection with the code mark, and the code mark should be preceded by the ISO 3166 (alpha) country/area code of the recognizing country, if not the country of origin.3 A trade name can be a trade mark for which protection has been sought or obtained or any other commercial deno-mination.4 The full or a commonly used name should be indicated.

Annex I

Brief summary of pineapple production

HistoryThe most likely origin of the pineapple (Ananas spp.) is thought to be the Paran-Paraguay River basin in Southern Brazil and Paraguay, where the original 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-Guaran Indians were the first people to select and cultivate pineapples. Pineapples were spread throughout South America be native people and eventually reached the Caribbean. Columbus discovered pineapples in 1493 and from then on early European explorers distributed pineapples throughout the world.

PreparationThe soil is usually prepared into a fine tilth and polythene is laid down in rows ready for the suckers tobe planted through the polythene. Polythene helps reduce weed competition and water loss. Photo A1

Photo A1Preparation of the soil for planting

71Pineapples grow best on fertile well-drained alluvial or volcanic soils, with a pH of 5.5 to 6.5, and at an elevation of less than 600 metres. The best temperature range for successful production is a daytime temperature of 25 C - 30 C with a night-time temperature of 15 C - 17 C.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. Photo A2

Photo A2Selection of basal suckers for planting


All these suckers can be used, but it depends on each variety which is most effective. For MD2 the basal suckers are the most productive and will produce fruit within 12 to 14 months from planting. The other suckers generally take longer to produce fruit. However, even among basal suckers careful selection is required, as sucker weight has a large influence on final fruit size. For the Sugar Loaf variety, suckers from below the fruit are most commonly used. Photo A3

Photo A3Sugar Loaf variety showing suckers below fruit used for plantingContaminated soil, poor agricultural practices and vegetative reproduction requiring a large number of suckers (60 000 per hectare) can lead to falling yields, increased unevenness of fruit size, poorer colour and keeping qualities, as well as a build-up of viral infection. To obtain good quality source material, tissue culture methods are used to multiply healthy progeny plants, which are planted to grow cleaned suckers for fruit production.

PlantingSuckers are usually planted through the polythene sheet in rows of two or four, but are also planted directly into the ground in some areas. Depending on growing conditions, up to 4 rows will increase yield. Photo A4

72

Photo A4Planting of suckers through polythene in a four-row systemPlants develop roots during the first month only, after which no new roots grow. The formed rootscontinue to grow. They are fragile and the slightest disturbance to the soil will affect their growth.To achieve a satisfactory yield, pests and diseases should be controlled during the growth period. A wide range of pests, fungal and bacterial diseases can affect pineapple production, such as mealy bug and the Thecla butterfly, as well as Anthracnose, Phytophthora, Gummosis, Pythium, etc.Sugar content and acidity are the essential indicators of the fruit quality and can vary considerably depending on fertilization and weather conditions. Applying optimal amounts of nitrogen and potassium increases fruit size and improves fruit quality. Pineapples develop and ripen from the base upwards. Pineapples are non-climacteric, once harvested there can only be a gradual loss of fruit quality.

Annex I

Flower inductionNatural flowering is erratic. To induce regular flowering, plants are sprayed with an ethylene solution (Ethephon is widely used) after approximately 6 months of vegetative growth. This technique forces the plants to produce marketable fruit within a short period of time, which in turn reduces the cost of harvesting and packaging. Photos A5-A6

Photo A5Pineapple flowerDe-greening

Photo A6Pineapple field at flowering stage

To shorten the time period during which the fruits mature in the field, they are sprayed with an ethylenesolution when most of them are close to maturity. Photo A7

73Photo A7Green fruit

MaturityIn some production areas, leaves may be tied over maturing fruit to protect the fruit from damage caused by the sun. Photo A8

Photo A8Leaves tied up to protect the fruit


HarvestingThe fruit is harvested, usually manually, when it has reached the required colour and sugar level. After harvesting, the fruit should be transported to the packhouse, graded and packed as soon as possible. Photos A9-A11

Photo A9Pineapple harvesting

Photo A10Loading pineapples for transport from field topackhouse

Photo A11Grading and packaging pineapples at packhouse

74Fruit for export should be stored at 8 C - 10 C after being graded and packed and during transportationto the market of destination.

Annex II

UNECE STANDARD FFV-49concerning the marketing and commercial quality control ofPINEAPPLES

I.Definition of ProduceThis 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.

II. Provisions concerning QualityThe purpose of the standard is to define the quality requirements for pineapples at the export-control stage after preparation and packaging.However, if applied at stages following export, products may show in relation to the requirements of the standard: a slight lack of freshness and turgidity for products graded in classes other than the Extra Class, a slight deterioration due to theirdevelopment and their tendency to perish.

The holder/seller of products may not display such products or offer them for sale, or deliver or market them in any manner other than in conformity with this standard. The holder/seller shall be responsible for observing such conformity.

A. 75Minimum requirementsIn all classes, subject to the special provisions for each class and 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 fresh in appearance, including the crown free of abnormal external moisture free of any foreign smell and/or taste.When a stalk is present, it shall not be longer than 2.5 cm measured from the shoulder of the fruit and the cut must be transversal, straight and clean. However, during transportation pineapples with a longer stem are excluded from these 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.


B. Maturity requirementsThe pineapples must have reached an appropriate degree of maturity and ripeness in accordance with criteria proper to the variety and to the area in which they are grown.The total soluble solids content of the fruit flesh should be at least 12 Brix.Fruit showing over-ripeness affecting edibility is excluded.The skin colour can be green, provided the minimum maturity requirements are met.

C. ClassificationPineapples are classified in three classes, as defined below:(i) Extra ClassPineapples in this class must be of superior quality. They must be characteristic of the variety.The crown, if present, must be single and straight with no side-shoots and should not exceed 150 per cent of the length of the fruit. It must be fresh and not discoloured.The flesh must be perfectly sound.They must be free from defects, with the exception of very slight superficial defects, provided these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package.(ii) Class IPineapples in this class must be of good quality. They must be characteristic of the variety.The crown, if present, must be single and with no side-shoots and should not exceed 150 per cent of the length of the fruit. It may be: slightly damaged 76slightly discoloured slightly curved with a maximum inclination not exceeding 30 from the longitudinal axis ofthe fruit.The flesh must be perfectly sound.The following 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: a slight defect in shape slight defects in colouring, including discolouration caused by the sun slight skin defects not exceeding 5 per cent of the total surface area slight bruises.(iii) Class IIThis class includes pineapples that do not qualify for inclusion in the higher classes but satisfy theminimum requirements specified above. The flesh must be free from major defects.The following defects may be allowed, provided the pineapples retain their essential characteristics as regards the quality, the keeping quality and presentation: defects in shape, including a double crown defects in colouring, including sun-scorch skin defects not exceeding 10 per cent of the total surface area bruises.

Annex II

III. Provisions concerning SizingSize is determined by weight.To ensure uniformity in size, the range in size between produce in the same package shall not exceed: 300 grams for fruit weighing 1 300g or less 680 grams for fruit weighing more than 1 300g.

IV. Provisions concerning TolerancesAt all marketing stages, tolerances in respect of quality and size shall be allowed in each lot for produce not satisfying the requirements of the class indicated.

A.Quality tolerances(i) Extra ClassA 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.(ii) Class IA total tolerance of 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 nor the minimum requirements, or of produce affected by decay.(iii) Class II

77A total tolerance of 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.

B.Size tolerancesFor all classes: a total tolerance of 20 per cent, by number or weight, of pineapples not satisfying the requirements as regards sizing is allowed.

V. Provisions concerning PresentationA.UniformityThe contents of each package must be uniform and contain only pineapples, with or without crowns, of the same origin, variety, quality and size.In addition, for the Extra Class and Class I, uniformity in colouring and length of crowns is required. The visible part of the contents of the package must be representative of the entire contents.B.PackagingPineapples must be packed in such a way as to protect the produce properly.The materials used inside the package must be clean and of a quality such as to avoid causing any external or internal damage to the produce. The use of materials, particularly of paper or stamps bearing trade specifiis allowed, provided the printing or labelling has been done with non- toxic ink or glue.Stickers or labels individually attached to the produce shall be such that, when removed, they neither leave visible traces of glue nor lead to skin defects.Packages must be free of all foreign matter.


VI. Provisions concerning MarkingEach package1 must bear the following particulars, in letters grouped on the same side, legibly and indelibly marked, and visible from the outside.

A.IdentificationPacker and/or dispatcher/shipper:Name and physical address (e.g. street/city/region/postal code and, if different from the countryof origin, the country) or a code mark officially recognized by the national authority2.

B. Nature of produce Pineapples, if the contents are not visible from the outside Name of variety for Extra Class and Class I. The name of the variety can be replaced by asynonym. A trade3 name can only be given in addition to the variety or the synonym Without crown or equivalent denomination, where appropriate.C. Origin of produce Country of origin4 and, optionally, district where grown, or national, regional or local place name.

D. Commercial specifications Class Size expressed as: minimum and maximum weight; or number of fruits 78Colour code (optional) The indication Should not be stored below 80 C (optional).

E. Official control mark (optional)

Adopted 2003Last revised 2012

UNECE has published an explanatory illustrated brochure on the application of this standard. The publication may be obtained from the UNECE at: www.unece.org/trade/agr/welcome.htm- - - - -1 These marking provisions do not apply to sales packages presented in packages.2 The national legislation of a number of countries requires the explicit declaration of the name and address. However, in the case where a code mark is used, the reference packer and/or dispatcher (or equivalent abbreviations) has to be indicated in close connection with the code mark, and the code mark should be preceded by the ISO 3166 (alpha) country/area code of the recognizing country, if not the country of origin.3 A trade name can be a trade mark for which protection has been sought or obtained or any other commercial denomination.4 The full or a commonly used name should be indicated.

--------------------------------------------------------------------------------------------------------------------------------------------------------------------NOTES

NOTES --------------------------------------------------------------------------------------------------------------------------------------------------------------------

PineapplesExplanatory Brochure

Designed and printed by the Publishing Service, United Nations, GenevaGE.12-24986 May 2013 1,400ECE/TRADE/398

Factors Affecting Pineapple Quality KPIs 2014

Documents

Transcript of Factors Affecting Pineapple Quality KPIs 2014