Pineapples - UNECE
Transcript of Pineapples - UNECE
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Pineapples
Ian Hewett
Horticultural Marketing Inspectorate
United Kingdom
Version - October 2011
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Definition Of Produce
• This Standard applies to pineapples of varieties (cultivars) grown from Ananas comosus (L). Merr. to be supplied fresh to the consumer, pineapples for ornamental use or industrial processing being excluded.
• Pineapples come in a range of sizes and shapes, such as the following types:
– Round
– Oval
– Conical
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Definition of Produce
Sugar LoafSmooth Cayenne Queen Victoria MD2
Common commercially grown varieties.
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Minimum requirements
In all classes, subject to the special provisions for each classand the tolerances allowed, the pineapples must be:
• intact, with or without crown: if present, the crown may be reduced or trimmed
• sound; produce affected by rotting or deterioration such as to make it unfit for consumption is excluded
• clean, practically free of any visible foreign matter
• practically free from pests
• free from damage caused by pests affecting the flesh
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A. Minimum requirements
• fresh in appearance, including the crown
• free of abnormal external moisture
• free of any foreign smell and/or taste.
• When a peduncle/stalk/stem is present, it shall be not longer than 2.0cm in length measured from the bottom of the stem, and the cut must be transversal, straight and clean.
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A. Minimum requirements
• The development and condition of the pineapples
must be such as to enable them:
- to withstand transportation and handling,
- to arrive in satisfactory condition at the place
of destination.
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Minimum Requirements
• Intact, with or without
crown; acceptable in all classes.
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Minimum Requirements
Crown trimmed by clean break to remove
excess part. Acceptable in all Classes.
Minimum
Requirements
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Crown trimmed at right angle, either to remove part or
all of crown. Acceptable in all classes.
Minimum Requirements
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Crown reduced at early stage of development
– Acceptable in all classes.
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Split Eyes
Split
bracts/eyes –
not
considered as
defects
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Minimum
Requirements
Intact
Damage, injury not
allowed.
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Minimum Requirements
• Intact –
injury not
allowed.
Minimum Requirements
• Intact – Split
fruit , not
allowed.
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Minimum Requirements
Not sound. Rot - not allowed
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Minimum Requirements
Not sound. Severe bruising - not allowed
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Minimum Requirements
Phytopthora
Rot – external
and internal
View
Not allowed.
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Minimum Requirements
Not sound –
Internal
discolouration
not allowed
Minimum
Requirements
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Not sound - Superficial
mould growth – Not
allowed.
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Minimum
Requirements
Not sound -
Physiological defects,
multiple crowns, no
crown - Not allowed
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Minimum Requirements
Gummosis – Not allowed
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• Not sound – Chilling
injury
Minimum Requirements
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Minimum Requirements
Multiple crowns
- Not allowed
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Minimum
Requirements
• Clean:
• Excessive soiling
– Not allowed.
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Minimum Requirements
Clean:
Pest
residue at
base - Not
allowed.
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Minimum Requirements
• Practically free from
pests.
• Pests present - Not
allowed.
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Minimum RequirementsFree from damage caused by pests affecting the flesh
Damage caused by birds affecting the flesh – Not allowed.
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Minimum Requirements
Free from
damage caused
by pests affecting
the flesh
Pest damage not
allowed
Internal view
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Minimum Requirements
Fresh in
appearance
Shrivelled
fruit - Not
allowed.
Dehydrated
fruit - Not
allowed.
Minimum requirements
• Fresh in
appearance –
Dehydrated
fruit - not
allowed.
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Normal fruit Dehydrated fruit
Minimum Requirements
• Fresh in appearance
including the crown,
which should be free
of wilted, dry, loose
or damaged leaves;
• Crown not fresh –
Not allowed.
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Minimum Requirements
Stalk longer than 2cm. -. Not allowed
Stalk of 2cm. In length. -Acceptable in all Classes.
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B. Maturity requirements
• Pineapples must have reached an appropriate degree of maturity and ripeness in accordance with the variety, and area in which they are grown.
• The total soluble solids content of the fruit should be at least 120 Brix, measured on the juice taken from the lower third of the fruit.
• Fruit showing over-ripeness affecting edibility is excluded.
• The skin colour can be green, provided the minimum maturity requirements are met.
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Example commercial classification of maturity by
external fruit coloration
C0 – Totally
green
C1 – Beginning
to turn
yellow/orange
on one quarter
of surface
C2 –
Yellow/orange
on one half of
fruit surface
C3 –
Yellow/orange
on two thirds
of fruit surface
C4 – Totally
orange/yellow
fruit
Example commercial classification of maturity by
external fruit coloration
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C0 – Totally
green
C1 – Beginning
to turn
yellow/orange
on one
quarter of
surface
C2 –
Yellow/orange
on one half of
fruit surface
C3 –
Yellow/orange
on two thirds
of fruit surface
C4 – Totally
orange/yello
w fruit
Commercial classification internal
views
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C0 – Totally
green
Brix 15%
C1 – Beginning
to turn
yellow/orange
on one quarter
of surface
Brix 15%
C2 –
Yellow/orang
e on one half
of fruit
surface
Brix 16%
C3 –
Yellow/orang
e on two
thirds of fruit
surface
Brix 13.4%
C4 – Totally
orange/yellow
fruitBrix 15.8%
Maturity
requirements
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Unripe fruit –
External and
internal view
Brix 4.8 % Not
allowed.
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Maturity Requirements
Range of colour
and ripeness –
Queen Victoria
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Maturity Requirements
Maturity requirements - MD2 Green Fruit – 14.80 Brix
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Maturity
Maturity requirements - MD2 Greenish colouration 16.10 Brix
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Maturity
Maturity requirements: MD2 full
colour 19.00 Brix
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Maturity Requirements
Naturally ripened fruit – No de-
greening. Acceptable in all
classes.
Maturity
requirements
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Overripe fruit –
External and
internal view
Brix 15.8 % Not
allowed.
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Maturity Requirements
Overripe –
ethylene
damage-
Not allowed
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Classification – “Extra” Class
• Pineapples in this class must be of superior quality. They must be characteristic of the variety.
• They must be free from defects, with the exception of very slight superficial defects, provided these do not affect the general appearance of the fruit, the quality, the keeping quality and presentation in the package.
• The crown, if present, must be single and straight with no side shoots, fresh, undamaged and not discoloured.
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Crown
The crown if present
must be single and
straight, with no side
shoots and be
undamaged. It must
be between 50 and
150% of the length of
the fruit.
Crown more than 150%
of the length of the fruit
- Not allowed in Extra
Class or Class I
Crown less than 50% of
the length of the fruit -
Not allowed in Extra Class
or Class I
Extra Class
• Superior quality and
characteristic of the
variety – MD2.
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Class I• The crown if present must be single and with no side shoots,
it may be slightly damaged, slightly discoloured and slightly
curved with a maximum inclination not exceeding 300.
• The following slight defects however may be allowed:
• A slight defect in shape
• Slight defects in colouring, including sun-scorch
• Slight skin defects not exceeding 5 per cent or 1/20 of the
total surface (i.e. scratches, scars, scrapes, bruises, blemishes
and rubbing).
• Defects must not, in any case, affect the flesh.
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Class I
Crown showing slight damage and
discolouration due to handling and
packaging – limit of Class I
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Classification – Class I
Crown:
May be slightly curved
with a maximum
inclination not exceeding
300 from the longitudinal
axis of the fruit –
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Class I
Slight defect
in shape
Missing Eye
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Skin Defects
Limit of Class I. Limit of Class II.
Queen Victoria – Winter
Speckles.
Skin defects
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Skin defects
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Class I
Slight defects in colouring,
including sun-scorch – limit
of Class I
External view Internal view
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Class II
The following defects may be allowed:
• Defects in shape
• Defects in colouring, including sun-scorch
• Slight skin defects not exceeding 10 per cent or 1/10 of the
total surface area (i.e. scratches, scars, scrapes, bruises,
blemishes and rubbing).
• The flesh must be free from major defects
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Class II
Crown length exceeding
150% of fruit –
Acceptable in Class II
Crown
Inclination of
crown
exceeding 300
from the
longitudinal axis
of the fruit –
acceptable in
Class II
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Class II
Crown:
Double crown
– Acceptable
in Class II
Internal view
Class II
• Cut crown – cut not at
right angle –
Acceptable in Class II.
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Class II
• Damaged crown –
Class II
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Class II
Defect in
shape –
Malformed
fruit.
Class II
• Defect in shape
– Bottle neck
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Skin defects
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Slight skin defects not exceeding 10 per cent or 1/10 of
the total surface area (i.e. scratches, scars, scrapes,
bruises, blemishes and rubbing).
Skin defects
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Slight skin defects not
exceeding 10 per cent or 1/10
of the total surface area (i.e.
scratches, scars, scrapes,
bruises, blemishes and
rubbing).
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Class II
Slight skin defects not exceeding 10 per cent or 1/10 of the total surface area –scar.
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Class II
Slight skin defects not exceeding 10 per cent or 1/10 of the total surface area – scar.
The flesh must be free of major defects.
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Class II
Slight skin defects not exceeding 10 per cent or 1/10 of the total surface area -bruising.
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Skin Defects
Limit of Class II.
Queen Victoria – Winter Speckles.
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Defects in colouring
External view
Colour defect
– Class II
Colour defect - Internal
appearance.
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Classification – Class
II
Defect of colouring,
including sun scorch
- Sun scorch – Limit
allowed Class II
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Provisions concerning sizing
• Size is determined by weight.
• To ensure uniformity in size, the range
between fruit in the same package shall not
exceed:
• 100 grams for fruit less than or equal to 1000
grams,
• 300 grams for fruit exceeding 1000 grams.
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Quality tolerances
• “Extra” Class
• A total tolerance of 5 per cent, by number or weight,
of pineapples not satisfying the requirements of the
class but meeting those of Class I is allowed. Within
this tolerance not more than 0.5 per cent in total
may consist of produce satisfying the requirements
of Class II quality.
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Quality tolerances
• Class I• 10 per cent, by number or weight, of pineapples not satisfying
the requirements of the class but meeting those of Class II is allowed. Within this tolerance not more than 1 per cent in total may consist of produce satisfying neither the requirements of Class II quality or the minimum requirements, or of produce affected by decay.
Class II• 10 per cent, by number or weight, of pineapples satisfying
neither the requirements of the class nor the minimum requirements is allowed. Within this tolerance not more than 2 per cent in total may consist of produce affected by decay.
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Size tolerances
• For all classes: a total tolerance of 15 percent
by number or weight, of pineapples not
satisfying the requirements as regards sizing
but meeting the size immediately above
and/or below that indicated on the package is
allowed.
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Presentation
Uniformity
• The contents of each package must be uniform and contain only pineapples, with or without crowns, of the same origin, variety or commercial type, quality and size.
• In addition, for “Extra” Class and Class I, uniformity in colouring, maturity, and length of crown is required.
• The visible part of the contents of the package must be representative of the entire contents.
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Uniformity in colouring and maturity
MD2 Fruit not uniform in colour – not allowed
in Extra Class or Class I
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Presentation
Extra Class – Smooth Cayenne
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Presentation
Class I – Queen Victoria
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Presentation
Presentation Class II. Queen Victoria – Variation in
colouring - allowed provided minimum Brix level of
the lot is acceptable.
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Presentation
Crownless fruit
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Marking
• Identification
Packer and/or dispatcher/shipper:
Name and physical address (e.g. street/city/region/postal code and, if different from the country of origin, the country) or a code mark officially recognized by the national authority
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Marking
Nature of produce
• “Pineapples” If the contents are not visible
from the outside:
• Name of the variety for “Extra” Class and Class
I.
• “Without crown” or equivalent denomination,
where appropriate.
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Marking
Marking – fruit with crowns removed
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Marking
Origin of produce• Country of origin and, optionally, district where grown or
national, regional or local place name.
Commercial specifications• Class
• Number of fruits.
• Size expressed as minimum and maximum weight
• Size code (optional),
• Colour code (optional),
• The indication “Should not be stored below 80C” (optional).
• Official control mark (optional)
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Marking
Marking - Box end label. This does not show
min/max weight. Full variety name should be
shown. Add other box end labels.
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Marking
Marking - Box end label. This does not show
min/max weight. Add other box end labels.
Annex 2. Brief summary of pineapple production. History: The most likely origin of the pineapple (Ananas spp) is thought to be the Parana-Paraguay River basin in Southern Brazil and Paraguay, where the origin seed species survives in the wild today. An alternative centre of origin may be along the river banks of southern Guyana. It is believed that the Tupi-Guarani Indians were the first people to select and cultivate pineapples. Native people spread the pineapples throughout South America and it eventually reached the Caribbean. Columbus discovered pineapples in 1493 and from then on early European explorers widely distributed pineapples throughout the world. Preparation: The soil is usually prepared into a fine tilthe and polythene laid down in rows ready for the suckers to be planted through the polythene. Polythene helps reduce weed competition and reduces water loss. Pineapples grow best on fertile well drained soils with Ph. of 5.5 to 6.2. The best temperature range for successful production is a daytime temperature of 25-300C with a night time temperature of 15-170C.
Photo i: Preparation of the soil ready for planting
Draft UNECE Pineapple Brochure – Annex 2 1
Pineapples produce suckers that are suitable planting material from a number of parts of the mature plant. These suckers arise at soil level around the base of the plant, at leaf axils and below the mature fruit. All these suckers can be used but the basal suckers are most productive and will produce fruit within 12 to 14 months of planting. The other suckers generally take longer to produce fruit.
Photo ii: Selection of basal suckers ready for planting.
Draft UNECE Pineapple Brochure – Annex 2 2
Planting: Suckers are usually planted through the polythene sheet in rows of two or four. Depending on growing conditions up to 4 rows will increase yield.
Photo iii: Planting of suckers through polythene in a two row system.
Photo iv: Planting of suckers through polythene in a four row system.
Draft UNECE Pineapple Brochure – Annex 2 3
During the growing period care should be taken to control pests and disease. In particular insects such as mealy bug and the Thecla butterfly. Also fungal and bacterial diseases such as Anthracnose, Phytophthora, Gummosis, Pythium, etc. A wide range of other pests and fungal diseases can affect pineapple production depending on the area of production. Appropriate methods of control of these pests and diseases will need to be considered in order to achieve satisfactory yield. Flower induction: After approximately 6 months of vegetative growth flower production is usually induced by spraying the plants with an ethylene solution. This encourages the plants to flower and start fruit development leading to all plants producing marketable fruit within a short time period so aiding the costs of harvesting and packaging.
Photo v: Pineapple flower.
Draft UNECE Pineapple Brochure – Annex 2 4
Photo vi: Pineapple field at flowering stage. De-greening In order to further encourage the production of mature fruit within as short a time as possible, within a field, a further spray of ethylene solution is given when most fruit are close to mature size.
Photo vii: Green fruit ready to be de-greened.
Draft UNECE Pineapple Brochure – Annex 2 5
Harvesting: Once fruit has reached the required colour and sugar levels it is harvested. Most fruit is harvested by hand. Once harvested the fruit should be graded and packed as soon as possible. Fruit for export should be stored at 8 - 100C once packed and graded and whilst in transportation to the destination market.
Photo viii: Pineapple harvesting.
Draft UNECE Pineapple Brochure – Annex 2 6