Pineapple for health and wealth Dr. P.P. Joy, Professor & Head, Pineapple Research Station (Kerala Agricultural University), Vazhakulam-686670, Muvattupuzha, Ernakulam, Kerala, India. Tel: 0485-2260832, 9446010905; Email: [email protected], Website: http://prsvkm.kau.in

Pineapple (Ananas comosus, Bromeliaceae) is a wonderful tropical fruit having exceptional juiciness, vibrant tropical flavour and immense health benefits. The name pineapple in English (or piña in Spanish) comes from the similarity of the fruit to a pinecone. Ananas comes from anana, the Tupi word for the fruit, meaning "excellent fruit". Comosus means tufted and refers to the stem of the fruit. Pineapple (Ananus comosus, Bromeliaceae) is a herbaceous perennial, 90 to 100 cm in height with spreading leaves which gives the plant a rosette appearance. The plant bears a single fruit terminally on a peduncle protruding out from the centre of the rosette. The Pineapple variety ‘Mauritius’ is also known as ‘European Pine’, ‘Malacca Queen’, ‘Red Ceylon’ and ‘Red Malacca’ in international trade. It is important in India, Malaya and Ceylon. Mauritius is exclusively grown for table purpose. The fruit is medium, 1.36-2.25 kg, yellow externally; has a thin core and very sweet golden yellow flesh and juice. Vazhakulam pineapple with registered geographic indication is considered the best in quality, sweetness aroma and flavour. It is grown in the districts of Ernakulam, Kottayam, Pathanamthitta and the low elevation areas of Idukki district in Kerala. The total area under pineapple cultivation in India is 1,13,340 hectares with a production of about 18,92,070 t. India exports pineapple mainly to Nepal, Maldives, United Arab Emirates, Saudi Arabia, Kazakhstan, Russia, Oman, Bahrain, Bangladesh, Zambia, Pakistan and Qatar. ‘Kew’ and ‘Mauritius’ are the two varieties of pineapple grown in India. It is grown in Karnataka, Meghalaya, West Bengal, Kerala, Assam, Manipur, Tripura, Arunachal Pradesh, Mizoram, and Nagaland. Though Assam has the largest area under pineapple West Bengal is the largest producer. Karnataka, West Bengal and Bihar are the three states reporting high productivity. Overall, Indian productivity of 16.00 t/ha poorly compares with the world average of 22.58 t/ha.

Varieties In international trade, pineapple cultivars are grouped in four main classes: ‘Smooth Cayenne’, ‘Red Spanish’, ‘Queen’, and ‘Abacaxi’, despite much variation in the types within each class. Smooth Cayenne (Kew) is extensively cultivated in Hawaii, Philippines, Australia, South Africa, Puerto Rico, Kenya, Mexico, Cuba and Formosa. The ovoid medium-sized fruit (1.5 to 2.5 kg) of ‘Smooth Cayenne’ is held on a short and strong peduncle (Fig. 1-4). It ripens progressively, turning yellow from the base to the top, which is reflected in a strong internal maturity gradient too. The flesh is firm, close-textured, juicy and with a pale-yellow to yellow colour at maturity. Mauritius or Vazhakulam pineapple locally known as ‘Kannara’ belongs to Queen Cultivar (Mauritius) suited for table purpose. The average fruit weight is 1300-1600g The fruit is having a pleasant aroma, have a slightly conical shape, fruit ‘eyes’ deeply placed, fruit flesh is crisp and golden yellow in colour, juice is sweet with 14-16° brix and its acidity is 0.50 - 0.70%. The Kerala Agricultural University variety Amrutha is a hybrid between Kew and Ripley queen. It has spiny leaves and 12 months duration. Fruit is cylindrical, tapering slightly from near base, weighing 1.5-2.0kg. Crown is small weighing 80-100g; ratio of fruit weight to plant weight is medium. Fruit is green when unripe and uniformly yellow when ripe; fissure and eye corking absent, spirals are left oriented. Fruit is firm with mild external aroma, skin 6 mm thick, flesh firm, non-fibrous, crisp and pale yellow in colour with rich aroma. Taste is good with high total soluble salts and low acidity. MD-2 or Dinar pineapple is the standard for the international market because of its colour, flavour, shape, lifespan and ripeness. It has excellent fruit qualities like high brix value (17 for ripe fruit), low acidity (0.4-0.45%), medium fruit size (1.5 to 2.0 kg), cylindrical shape with square shoulder, small core size, resistant to internal browning, very long shelf life (about 30 days) etc.

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Variety

Kew

Mauritius

Amrutha

MD-2

18

12

12

13

Thornless

Thorny

Thorny

Thornless

Oval

Fruit Conical

Cylinder

Cylinder

Weight (kg)

1.5 - 2.5

1.5 - 2.0

1.5 - 2.0

1.5 - 2.0

Pulp colour

Light yellow

Golden yellow

Light yellow

Light yellow

Acidity (%)

0.5-1.0

0.5-0.7

0.5-0.7

0.4-0.5

TSS (0Brix)

12-16

14 -16

12 -16

15-17

Vitamin C (mg/100 g)

30-40

30-40

40-50

40-60

3-5

3-4

3-5

3-4

25-35

30-40

25-35

30-40

Duration (Months) Thorniness Shape

pH Sugar (%)

Soil and climate Pineapple is grown on various types of soils including very poor soils. The flavour and quality of fruit grown on light soils is considered to be superior. However, the sandy and loamy soils rich in humus and the laterite soils on the hill slopes in South India are suitable for its cultivation. The plant is particularly sensitive to soil being waterlogged. Therefore, care should be taken to ensure proper drainage. It prefers soils with a pH range of 5.0-6.0. Pineapple grows in warm and humid climate. The optimum temperature is from 15° to 32°C for normal growth. High temperature over 35°C is unfavourable for the development of fruits, especially if the relative humidity is low. Exposure of the fruits to strong sunshine leads to sun scalding. It can be grown up to an elevation of 1,100 m above the sea level, if these places are free from frost, have a relatively high atmospheric humidity and an annual rainfall of 760-1,000 mm. As a rainfed crop the main season of planting is April-May and August-September in tune with the monsoons, but it can be planted in all months except during heavy rains of June-July. The best time for planting is August. For getting maximum price and better keeping quality, the best planting time is AprilMay.

Planting material Pineapple is very easy to propagate vegetatively. Suckers arising in the lower axils of the leaves on the main stem form roots and can be used for propagation. Even the crown of leaves above the fruit and

3 parts of the stem itself can be used. Another method of propagation is by slips, which are the propagules arising from the base the fruit. Suckers and slips should be preferred over the crown for planting as they come to bearing earlier and produce larger fruits. Tissue culture plants are also used in commercial planting for uniform population. Short duration varieties are preferred for planting for quick and regular returns.

Suckers are selected from disease and pest free healthy plants. Suckers are to be graded into those having less than 500g, 500-750 g and more than750g in weight to avoid competition between plants of different sizes. Suckers weighing 400-500g are considered ideal for planting. The graded suckers are planted in different blocks or plots, to get uniformity in growth and flowering. Bigger suckers give early yield. Prior to planting curing of suckers for 8-10 days in shade is necessary as fresh suckers planted in moist soil begin to decay. Before planting some of the lower leaves are removed from the sucker to facilitate the formation and entry of roots into the soil. A solution of Hilban (2.5ml/l) and Indofil (2.5g/l) can be used for dipping of suckers. Treatment with bio-control agents are recommended for organic farming.

Planting After preliminary land preparations, planting is done in small pits of 10-15 cm depth at a spacing of 45 cm between rows and 30 cm between plants in the rows. The planting method varies depending upon the topography of land, rainfall and drainage. There are five planting methods in practice, viz. raised bed or ridge (in paddy lands, poorly drained soils or high rainfall areas), flatbed (in soils with assured drainage), furrow (in areas with good drainage or poor rainfall), trench (in rainfed areas with water scarcity) and contour planting (in hilly areas or sloppy lands). Pure cropping: Suckers are planted at 90 cm width in rows / strips, leaving the interspaces undisturbed. However, ploughing can be adopted in level land. Planting is done in paired rows of 45 cm distance between rows and 30 cm within the row. Suckers may be planted in triangular method in the paired rows. Interspace between the paired rows is kept at 90-150 cm. Contour planting may be adopted in sloppy areas. Intercropping in coconut garden: Land preparation, spacing and planting are the same as described above. There can be three-paired rows in between two rows of coconut.

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Intercropping in rubber plantations: System of planting is in paired rows at 45 x 30 cm. There will be only one paired row of pineapple in between two rows of rubber. Wetlands / lowlands: Pineapple is highly sensitive to water stagnation and high moisture regimes. Hence it is important to provide good drainage, if grown in wetlands. In paddy lands, pineapple is planted in paired rows at 45 x 30 cm spacing on ridges taken at 60-90 cm height, depending on the water table and drainage requirement. The ridges are separated by drainage channels having 60 cm width. The width of the ridges varies from 120-150 cm. wherever water stagnation and poor drainage are expected, a wider and deeper channel is given in between ridges.

Manuring Pineapple plants require heavy manuring. Application of 20 to 30 t/ha of cow dung / FYM / compost at the time of planting is essential for good yield. It is recommended to give fertilizers at the rate of 8:4:8 g N:P2O5:K2O per plant per year. Nitrogen and potash should be applied in 3-6 split doses at bimonthly intervals, except during flowering and heavy rains. The first dose of fertiliser is given 2 months after planting. Entire phosphorus can be given at the time of planting. Application of fertilizer in rainfed areas has to be done when moisture is available. Excessive fertilizer application and application during flowering lead to neck-cracking and heavy yield loss.

Crop

No. of Suckers

Pure crop Intercrop Paddy fields

40,000 25,000 30,000

Fertiliser schedule for pineapple per hectare Basal at planting Topdress (May-June; Aug-Sept; Nov-Dec) Compost + Rajphos Urea + Potash (Each time) 40 t + 800 kg 25 t + 500 kg 30 t + 600 kg

232 + 178 kg 145 + 111 kg 174 + 134 kg

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Irrigation Pineapple, though a low water requiring crop, needs light and frequent irrigation due to its shallow root system, especially in light soils. Irrigation is given only during dry months from January till the onset of monsoon. It requires five or six irrigations during dry months at an interval of about 20 days. Mulching the crop with dry leaves at 6 t/ha will help to conserve moisture.

Weed control Weeding is important from the economic point of view. Hand weeding especially in closely spaced crop is cumbersome and uneconomic. Therefore chemical control of weed is advisable. Application of Diuron at 3 kg/ha as pre-emergence spray is recommended. It should be repeated with half of the dose, 5 months after the first application. Irrigation followed by the herbicide spray helps in carrying herbicides to the root zone of the weeds. Weeds in interspaces can be controlled by spraying glyphosate 0.8 kg/ha. While spraying in interspaces, care should be taken that the herbicide shall not fall on pineapple plant.

Flower induction Since pineapples flower erratically, induction of flowering is a common practice. This is done chemically by use of growth regulators which induces flowering and subsequent fruiting. In Kerala, for inducing uniform flowering, 25 ppm ethephon is applied on physiologically mature plants having 38-42 leaves (7-8 months after planting). The solution for application in 1000 plants is prepared by adding 1.25 ml of ethephon (3.2 ml of 39% ethrel or 12.5 ml of 10% ethrel), 1 kg urea and 20 g calcium carbonate to 50 litres of water. Pour 50 ml of the prepared solution to the heart of the plant during dry weather conditions (when there is no rain within 36 hours of application). If it rains heavily within 36 hours ethephon application is repeated. Flowering starts by 30 days and completes within 40 days of growth regulator application in varieties of about one year duration. Fruits will be ready for harvest by 130-135 days after the application of growth regulator. Harvest over different months could be obtained by carefully phasing the planting and growth regulator application.

Interculture Because of shallow root system and weak stem pineapple plants are prone to lodging. Lodging of plants during fruit development results in lopsided growth and uneven development of fruits. Hence earthing up is an important operation in pineapple cultivation, as it helps in promoting good anchorage. It involves pushing soil to the base of the plant from the periphery or into the trench from the ridge, where trench planting is common. Mulching is one of the cultural practices aimed at weed control and soil moisture conservation. It is essential when pineapple is grown as a rainfed crop and is feasible where flatbed planting is followed. In South India, mulch of leaves or straw is spread on soil between the plants. Use of black polythene film as mulch is equally beneficial. Suckers start growing with the emergence of inflorescence while slips grow with developing fruits. Only one sucker is retained on the plant for ratooning while additional suckers and all slips are removed. This is essential as the growth of these may weaken plant and hinder fruit development. Desuckering can be delayed as much as possible since fruit weight was found to increase with increasing number of suckers per plant. Increased number of slips delayed fruit maturity; therefore they are removed as soon as they attain the size required for planting. Where early harvest is required slips are removed as and when they sprout. Removal of crown is not recommended as it mars appeal of fruit, increases chances of disease infection and also makes

6 handling difficult. However, partial pinching of crown by removing the inner whorls of leaflets along with the growing tips one and a half month after fruit set leads to increased fruit size.

Pests Mealy Bug (Pseudococcus brevipes / Pseudococcus bromeliae) : The rapid spread of this malady in the pineapple field is largely due to the feeding habit of bugs. Symptoms first appear on roots which cease to grow, eventually leading to collapse of tissues. The most predominant symptom is wilting of leaves, commencing from leaf tips. Reddish-yellow colour develops in the wilting areas. Finally the plants rot and develop decaying suckers. Fruits developed are undersized. Ants of several species act as carriers of mealy bugs. Application of chlorpyriphos (Hilban) 2.5ml/l or Imidacloprid (Tatamida) 0.3ml/l at 100 days after planting controls mealy bugs. This insecticide should not be applied at the time of flowering and fruiting because of its systemic nature. Care should be taken that the spray shall reach the base and also the sides of the plant. Destroy grasses and other monocot weeds, which serve as alternate hosts for the pest. For the control of mealy bugs, control of ants is necessary. Hence apply carbaryl to control ants in its colonies in the farm. Scale insects (Diaspus bromeliae) : Scale-like bodies appear on the plant, especially on leaves. Other symptoms are similar to that of mealy bugs. The spraying of chemicals for the control of mealy bugs, mentioned above, will be sufficient for the control of scale insects

Diseases Black-rot or Soft-rot : A delay of some days between harvest and utilization of the ripe fruits leads to the development of black-rot or soft-rot. The fungus makes its entry through wounds caused during picking and packing. Infection starts at the stalk-end of the fruit, resulting in small, circular, watersoaked spots that are very soft. Gradually, fruit rots and emits foul smell. Dipping of fruits for 5 minutes in Thiabendazole (100 ppm) or Benomyl (3000 ppm) minimise rotting. Avoiding injury to the fruit during harvest and transit reduces disease occurrence. Heart-rot (Phytophthora parasitica) :Root rot / heart rot / fruit rot caused by Phytophthora sp. is common in poor drainage conditions. The disease causes complete rotting of the central portion of the stem. The top leaves turn brown and basal portion of leaves shows sign of rotting with foul odour. Finally the whole plant rots. Poor physical condition of the soil and inadequate drainage are responsible for spread of the disease. Providing drainage is most essential. The water table should be at least 60 cm below the soil surface. Badly affected plants should be destroyed and the remaining plants should be drenched with 0.2% zineb / mancozeb / ziram. Leaf and Fruit-rot (Cyratostomella paradoxa) : Base or butt rot of planting material occurs when they are not dried and packed with little aeration. Fungus also destroys older plants by entering through wounds caused in the collar region while weeding or other operations. In severe conditions, the entire plant may turn dark and rot within two or three days. The disease can be controlled by dipping planting materials in 0.3% Dithane Z-78 or by spraying on leaves. Copper fungicide should not be used in pineapple as they cause leaf scorching due to toxicity. The diseased plants must be destroyed and suckers for propagation should never be collected from the infested area.

7 Mealy bug wilt associated virus disease is also common which is spread through suckers. As the virus disease cannot be controlled, mealy bug vectors are checked to minimize yield loss. Fruit and leaf aberrations are also observed at times in pineapple.

Sun burn : This results when plant leans or falls over to one side, thus exposing one side of the fruit to direct sunlight. The cells of the exposed surface get damaged. Later shell surface assumes a yellowbrown to black colour and cracks may appear between fruitlets. Affected fruits soon rot and become infested with pests. They must be cut as soon as noticed and safely disposed of where they will not contaminate other fruits. Under favourable climate where leaf growth is luxuriant, leaves can be tied around the fruits to protect them from sun-scald. The other method is to cover sun-exposed portion of the fruit with dry straw or grass or with any other locally available materials. During summer months it is necessary to protect the fruits from scorching sun by putting dried grasses, coconut or arecanut leaves to prevent sunburn. Frequent irrigation also alleviate sun burn.

Harvest Pineapple is a perennial fruit crop and the returns continue, usually, for a period of 3 years . Under natural conditions, pineapple comes to harvest during May- August. With the application of Ethephon and fertilizers the first yield is obtained within 11-12 months. Pineapple plants flower 7-8 months after planting and attain harvesting stage in a year, depending on the variety, time of planting, the type and size of plant material used and the prevailing temperature during fruit development. Observing the colour change is the most common method of determining the maturity of fruits. For long distance transportation, fully mature fruits in green itself just before colour change are harvested. With a slight colour change at the base of developing fruit, it could be harvested for canning purpose. But for table purpose, the fruit could be retained till it develops satisfactory uniform golden yellow colour. Harvesting is done with a sharp knife, severing the fruit-stalk with a clean cut retaining 5-7cm of stalk with the fruit in such a way that the fruit is not damaged. Fruits are stacked in piles or on to the vehicles with the crown facing down. Fruits for fresh fruit market are often marketed with crowns.

Yield The yield of pineapple fruit varies with the variety, agroclimate, agrotechniques and planting density.

8 The fruit yield with a plant density of 20000-25000 plants/ha is about 25-35 t with the yield decreasing progressively from first year to third year which is the normal economic life span of Mauritius pineapple.

Ratoon The plant crop after harvest can be retained as ratoon crop for two more years. After the harvest of the plant crop, chopping the side leaves of the mother plant should be done for easy cultural operations. The suckers retained should be limited to one per mother plant. Excess suckers and slips if any should be removed. Earthing up should be done. Other management practices are same as for the plant crop.

Profitability Produce maximum A grade fruits for sustainable profit, as the market price of pineapple is reduced almost by half with every reduction in grade due to A, B, C grading based on size. For more A grade fruits and profit remember the following guidelines.  Cultivate Geographical Indication registered Vazhakulam Pineapple (Mauritius) preferably  Well – drained light to heavy sandy loam soil with acidic pH rich in organic matter is best suited  Requires plentiful sunlight and nutrition; irrigate once in three weeks during summer  Use pest and disease free, healthy, first year suckers for planting  Apply Trichoderma/Pseudomonas/Verticillium, 20g/l against fungal diseases  Optimum plant density (pure crop: 40000 suckers/ha, intercrop 20000 suckers/ha)  Integrated nutrient management (compost/cowdung - 1kg/sucker, NPK 8:4:8 g/sucker; compost/cow dung – 25 t/ha, NPK 320:160:320 kg/ha). Apply fertilizers in 3 – 6 splits  To avoid neck cracking, never apply fertilizers during flowering. Never apply excessive fertilisers  For ratoon cropping, retain the best sucker and remove others  Control weeds with recommended weedicides - Diuron (Klass) 3 kg/ha in 600 l water  To induce flowering: pour 50 ml of 25 ppm Ethephon to the central bud at 40 leaves stage (7 – 8 months after planting). For 1000 plants, 50 l water + 3.2 ml Ethrel 39 % + 1 kg Urea + 20 g Calcium Carbonate  Mulch and irrigate to prevent sun burn  Apply recommended pesticides if inevitable. Early diagnosis and control of pests & diseases. Destroy infected plants Against mealy bugs: Chlorpyriphos (Hilban 20EC 2.5 ml/l), Imidachloprid (Tatamida 17.8 SL 0.3 ml/l), Quinalphos (Eqalex 25EC 2 ml/l) Against rot : Mancozeb (Indofil 75WP 3 g/l, SAAF 2 g/l), Hexaconazol (Contaf 5SC 2 ml/l; Samarth 2SC 4 ml/l) 500 l/ha

Processing, Value Addition and Diverse Uses Pineapple can be stored up to 20 days at 10 -13°C. Pineapple is used as fresh fruit, for canning and juice purposes. The surplus fruits can be processed into various products for using throughout the year. Squash, Jam, Jelly, Pickles, Halva, Candy, etc. can be prepared even at home. Pineapple juice contains lot of calcium, potassium, fibre, vitamin C, B1 and B6. Pineapple contains an enzyme bromelain which enhances digestion, repairs body tissues and imparts freshness. It is effective against rheumatism and heart diseases. Good quality fibre is also extracted from pineapple leaves. Pineapple is a tropical fruit which is consumed fresh or in a processed form. It contains nutrients which are good for human health. It also contains antioxidants and protease. It has therapeutic properties. As pineapple contains bromelain (protease), it can be incorporated into foods which is an advantage to human health when taken orally. The world pineapple demand has been expanding rapidly. Consumer acceptance of new foods is based largely on their convenience, nutritional value, appearance, sensory

9 values, reproducibility and economic value. The new foods from pineapple include snacks, cookies, soft drinks, salad dressings, cakes, beverages, and dietic foods, which all are accepted by the consumers.

Novel technologies have emerged to produce newer foods and there are greater movements toward new foods from pineapple in the market place. Processed pineapples are consumed worldwide and processing industries are trying out or using new technologies to retain the nutritional quality of the pineapple fruit. This is to meet the demand of consumers who want healthy, nutritious and natural products. Moreover, some of these preserved products such as canned pineapple, fruit juices, dehydrated products and frozen fruits are gaining popularity in the foreign market and are good foreign exchange earners. In spite of all these reasons, only 2.2% of the total produce is processed in India as compared to 40 to 83 % in developed countries. Thus, there is considerable scope for expansion of the fruit and vegetable preservation industry in India, which in turn will help in the development of horticulture and in earning more foreign exchange.

Pineapple as Food Pineapples are consumed or served fresh, cooked, juiced and can be preserved. Green pineapple is also used for making pickles. Various food items like squash, syrup, jelly, candy are produced from pineapple. Vinegar, alcohol, citric acid, calcium citrate etc. are also produced from pineapple. Thus pineapple can be used as supplementary nutritional fruit for good personal health. The pineapple fruits are normally consumed fresh or as fresh pineapple juice. Field ripe fruits are best for eating fresh, and it is only necessary to remove the crown, rind, eyes and core. Pineapple may be consumed fresh, canned, juiced, and are found in a wide array of food stuffs - dessert, fruit salad, jam, yogurt, ice cream, candy, and as a complement to meat dishes. The flesh of larger fruits is cut up in various ways and eaten fresh, as dessert, in salads, or cooked in pies, cakes, puddings, or as a garnish, or made into sauces or preserves. People utilize the pineapple in curries and various meat dishes.

Pineapple Processing Pineapple is one of the popular fruits and is liked by majority of the people irrespective of their age group. As is the case with most of the fruits and vegetables, their availability is limited during offseasons. Many techniques have been developed to make available seasonal fruits as well as vegetables even during off-season. The pineapple does not lend itself well to freezing, as it tends to develop off flavours and lose texture or crispiness. This fruit is highly perishable and seasonal. Hence processing is necessary. Processed pineapple is popular and is exported by many countries. Brazil is considered the

10 main pineapple producing country in the world since 2005. During processing, nutritional quality of pineapple can be affected but there are recent researches carried out which use new technologies to retain the nutritional quality of the pineapple fruit. This is to meet the consumer demand for healthy, nutritious and natural products. Some of the food industries based on pineapple are described below.

Pineapple in canning Industry Canned pineapple is consumed throughout the world. In order to increase the shelf life and to make pineapple juice and slices even during off-season, canning is the most popular method. CFTRI (Central Food Technological Research Institute), Mysore has developed technology for these products. The manufacturing process of the proposed pineapple products viz. slices and juice involves many steps and different subprocesses. Ripe and matured pineapples are washed, graded and peeled. Then they are crushed in the crusher to obtain juice. In case of slices, after peeling, uniform slices are made on the slicer. Juice is then taken to vessels and boiled and certain preservatives (Potassium metabisulphate, Benzoic acid etc.) are added. It is Fig. 25. Canned pineapple finally taken to storage tanks and packed in bottles on vacuum filling machine. In case of slices, they are dipped in sugar syrup for about 3 to 4 hours. Then the slices are taken to lacquered cans and cans are sterilized. While canning, sugar syrup is added. Cans are cooled quickly and after sealing and labelling, they are stored. Pineapple is the third most canned fruit after apples and peaches.

Pineapple dried products Dried pineapple for processing is used in many areas such as an ingredient in confectioneries, breads and desserts. Dried fruits are often eaten directly out of the container, with yogurt, or by adding them to homemade baked goods such as cookies. They are generally added in processed foods such as snacks including biscuits, cookies, chocolates, bread, yogurt, fruit jelly, breakfast cereal, health foods, or sauce for Japanese-style pancakes. Bakery products and breakfast cereal mixes are the largest end users of dried fruit. According to the Institute of Food Technologists, dried fruits and fruit chips are the Fig. 26. Dried pineapple hottest trends in the snack business. Pineapple can be dried as slices. They can be freeze dried. Fresh fruit is frozen and placed in a drying chamber under vacuum. Heat is applied and water evaporates from the fruit while still frozen. The fruit becomes very light and crispy and retains much of its original flavour. Dried fruit is widely used by the confectionery, baking, and sweets industries. Because of its nature, organic production is highly suitable for small and medium-sized farmers working in areas which may not be suitable for large-scale food production. Pineapple is one among important organic products within the segment of preserved fruit for industrial use. Dried fruit is mainly used as a snack or in breakfast cereals, bakery products, dairy products and desserts. The types of dried fruits used and the types of processed foods applicable diversify every year. Hence greater opportunities are there for pineapple drying industries.

Preserved pineapple products Essentially a prime table fruit, pineapple pulp is perfectly suited for conversion to frozen juices, nectars,

11 drinks, jams, fruit cheese, concentrates or taken as such or with cream as a superb dessert. While the raw fruits are utilized for products like chutney, pickle, sauce, beverage, etc. ripe ones are used for making pulp, juice, nectar, squash, leather, slices etc. Major export products include dried and preserved fruits, jams, fruit jellies, canned fruits and vegetables, dehydrated vegetables, frozen fruits, vegetables and pulps and freeze dried products. Ripe pineapple may be frozen whole or peeled, sliced and packed in sugar (1 part sugar to 10 parts pineapple by weight) and quickfrozen in moisture-proof containers. The diced flesh of ripe pineapple, bathed in sweetened or unsweetened lime juice, to prevent discoloration, can be quick-frozen. Half-ripe or green pineapples are peeled and sliced as filling for pie, used for jelly, or made into sauce. Pineapple has long been one of the most popular of the non-citrus tropical and subtropical fruits, largely because of its attractive flavour and refreshing sugaracid balance. Pineapple juice is largely consumed around the world, mostly as a canning industry by-product, in the form of single strength, reconstituted or concentrated and in the blend composition to obtain new flavours in beverages and other products. Spices in foods are primarily used for their flavour and stability in storage and have natural antioxidants and antimicrobial properties apart from having carminative effect and also aid in digestion through the stimulation of appetite. RTS (ready-to-serve) beverages prepared from juices could be increased by addition of spice extracts like ginger, black pepper, mint, cardamom and cumin. These spices apart from their appetizing properties, also possess medicinal and therapeutic values, which have a profound effect on human health, since they affect many functional processes. The blending of juices and their spiced beverages may also improve taste, aroma and nutrition. Juice blending is Fig. 27. one of the best methods to improve the nutritional quality of the juice. It Preserved pineapple can improve the vitamin and mineral content depending on the kind and quality of fruits and vegetables used. Moreover, one could think of a new product development by blending of fruit juices with suitable spice extracts at correct proportion in order to get highly acceptable health drinks. It could be possible to process spiced pineapple ready-to-serve beverage by blending different spices. The spiced pineapple ready-to-serve beverages are having high potential for commercialization and marketability. The introduction of new types of value added and nutrient enriched spiced fruit juice based beverages might improve socio economic status of the country by enhancing the export trades.

Current trends in pineapple processing Some of the processing methods using the new technologies are as follows: i. Vacuum frying - This is a technology where food products are deep fried under vacuum or near vacuum conditions to reduce the fat content compared to normal deep-frying. It is a process that produces healthy fruit snacks (pineapple chips) which partially preserve the fruit’s original colour and nutritional compounds and have a high hydrophilic antioxidant capacity. ii. Radiation processing - Under radiation processing, the food is subjected to radiation by exposing it to a source of ionising radiation. This ionising radiation usually is in the form of gamma rays from a source of cobalt-60 or from a non-radioactive source like electron beam generated from electricity. A dose of 2 kGy did not affect significantly the nutritional value as well as the sensory quality of minimally processed pineapple.

12 iii. Thermal processing – Thermal treatments are critical in controlling foodborne pathogens in readyto-eat (RTE) food products. Food products are subjected to a combination of temperature (80 C to 150 C) and time (30 minutes to few seconds) required to eliminate desired number of microorganisms. It helps in the improvement of colour, as a quality attribute of processed pineapple puree. This is made possible by the increase in knowledge of kinetics of colour change. iv. Ultrasound drying - This is a pre-treatment for drying of pineapple. Ultrasound pre-treatment consists in immersing fruit pieces in water or in an osmotic solution and to subject the fruit and solution to ultrasonic waves (at frequencies ranging from 18 to 40 kHz) for a period of time (usually less than 60 min). Ultrasound is showed to have higher influence on fruits with high water content (pineapples, melons) and high content of fibers and phenolic cells. v. Osmotic evaporation – It is the partial removal of water from plant tissues by immersion in a hypertonic (osmotic) sugar or brine solution. Water is removed by evaporation at atmospheric pressure and temperatures near the ambient temperature. The pineapple juice is concentrated at moderate temperatures and pressures with good nutritional and sensory qualities. This process has minor changes in the concentrated juices which makes it more preferable. vi. High pressure technology - This method is used in food processing where food borne microorganisms and enzymes are inactivated at low temperature, without the need for chemical preservation. It is a cold pasteurization technique which consists of subjecting food, previously sealed in flexible and water-resistant packaging, to a high level of hydrostatic pressure (pressure transmitted by water) up to 600 MPa / 87,000 psi for a few seconds to a few minutes. This is done in fruit juice processing to preserve most of the nutritional qualities similar to a fresh product.

Nutraceuticals from Pineapple Food industries have a greater understanding than pharmaceuticals of nutrition and food formulation, plus decades of consumer research and relationships with mass-market distributors. Food companies who are doing well in nutraceuticals include those that have created separate health divisions, acquired successful brands, and launched global health improvement plans. There are many functional foods and nutraceuticals that are becoming increasingly available in the marketplace, but there is a challenge for the functional food producers because such products should address the issue of sensory acceptability which is not necessary for the nutraceuticals or pharmaceutical products. In the tropics, pineapple is also grown and used for medicinal purposes. Pineapple contains the enzyme bromelain (protease) which has several therapeutic properties including Fig. 28. Bromelain thrombus formation and control of malignant cell growth, inflammation, diarrhoea, dermatological and skin debridement. According to various studies available evidence indicates that bromelain is well absorbed orally with its therapeutic effects being enhanced in a dose dependent manner and if successfully incorporated in foods, it could become more acceptable as a nutraceutical product than it now is.

By-products from pineapple waste It is anticipated that discarded pineapple fruit as well as the waste material can be utilized for further industrial processes like fermentation, bioactive component extraction, etc. In this regard, several efforts have been made in order to utilize pineapple wastes obtained from different sources. The wastes from pineapple have been used as the substrate for bromelain, organic acids, vinegar, ethanol, etc since these are potential source of sugars, vitamins and growth factors. Several studies have been carried out since decades on trying to explore the possibility of using these wastes. In past, sugar has been obtained

13 from pineapple effluent by ion exchange and further use it in syrup for canning pineapple slices. Bromelain is probably the most valuable and the most studied component from the pineapple waste. It is a crude extract of pineapple that contains, among other components, various closely related proteinases, demonstrating in vitro and in vivo, anti-edematous, anti-inflammatory, antithrombotic, fibrinolytic activities and has potential as an anticancer agent. It is also used in food industry as meat tenderizer and as a dietary supplement. After extraction of its juice, the left over is used as livestock feed and also the tender leaves are used for the same purpose. The utilization of agro industrial waste by conversion into value added products such as animal feed or manure may be an innovative solution to the environmental waste problem. Utilization of byproducts from pineapple culture, canning and juice extraction has Fig. 29. Vinegar been encouraged for feed production. Leaves can be used in three forms: fresh, dried and in silage. When the pineapple fruits are canned or consumed the crown, the outer peel and the central core are discarded as pineapple waste which accounts for about 50% of the total pineapple fruit weight corresponding to about ten tons of fresh pineapple or one ton of dry pineapple waste per hectare. Fig. 30. Pineapple silage Pineapple wastes are recommended as good sources of organic raw materials and are potentially available for conversion into useful products such as animal feeds. Pineapple waste contains high amounts of crude fibre and suitable sugars for growth of microorganisms. The waste is also used for producing paper. Pineapple peel is rich in cellulose, hemicellulose and other carbohydrates. Ensilaging of pineapple peels produces methane which can be used as a biogas. Anaerobic digestion takes place and the digested slurry may find further application as animal, poultry and fish feeds.

Challenges Agriculture in general, especially the pineapple sector is undergoing great crisis mainly because of the lethargy to agriculture, scarcity and high cost of labour, market uncertainty, high cost of fertilisers and other inputs, ABC grading in pineapple and large variation in the prices of various grades. Pineapple Cultivation has become an agribusiness now, especially on leased lands on a very large scale. Pineapple cultivation costs about Rs. 4.3 lakhs/ha during the first year and more than Rs. 2.5 lakhs during the second and third years. It works out to Rs. 15-17 per sucker. Therefore, pineapple cultivation will be profitable only when the market price is more than Rs. 17-20. The prices at certain times increased up to Rs. 50 and came down drastically during other times causing farmers impossible to market their produce. Pineapple farming will be sustainable only when the farmers’ income security is safeguarded. It is high time that we ensure farmers’ income security for country’s food security. Pineapple cultivation is fast spreading even going beyond the state and country boundaries. Because of the imbalance of production and demand, market glut occurs at times, leading to sharp fall in market prices and consequent heavy losses to the pineapple farmers. Hence, the urgent need of the hour is focusing more on pineapple processing, value addition, product diversification, industrial manufacturing of novel commercial pineapple products and strong efforts for export promotion. Strong concerted efforts are needed for branding of the products and explore the export market potential. We have to follow a professional participatory management system to plan and set SMART (Specific, Measurable, Achievable, Relevant and Time-bound) goals, prioritize, execute, monitor, review, refine, achieve tasks and evaluate performance continuously. Best resource persons are to be identified and their expertise utilized for training all the stakeholders. Expert scientific professionals should be entrusted with these challenging tasks for further comprehensive development of the Pineapple Sector.