Fruit Produce Facts English
Pineapple
Recommendations for Maintaining Postharvest Quality
![]() Adel A. Kader
Maturity & Quality
Maturity Indices Change of shell color from green to yellow at the base of the fruit. Pineapples are non-climacteric fruits and should be harvested when ready to eat. A minimum soluble solids content of 12% and a maximum acidity of 1% will assure minimum flavor acceptability by most consumers.
Maturity & Quality Photos
Temperature & Controlled Atmosphere
Optimum Temperature 10-13°C (50-55°F) for partially-ripe pineapples. 85-90%
To calculate heat production multiply ml CO2/kg·hr by 440 to get Btu/ton/day or by 122 to get kcal/metric ton/day. Less than 0.2 µl C2H4/kg·hr at 20°C (68°F) Exposure of pineapples to ethylene may result in slightly faster degreening (loss of chlorophyll) without influencing internal quality. Pineapples must be picked when ripe because they do not continue to ripen after harvest.
Disorders
Physiological and Physical Disorders
Disorders Photos
Date
November 1996 |
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How to Cite
Author(s) names. Initial publication or update date (located at the top). Title. Link to the specific Produce Fact Sheet webpage (Accessed date)
Example: Cantwell, M. and T. Suslow. 2002. Lettuce, Crisphead: Recommendations for Maintaining Postharvest Quality.
http://ucanr.edu/sites/Postharvest_Technology_Center_/Commodity_Resources/Fact_Sheets/Datastores/Vegetables_English/?uid=19&ds=799 (Accessed January 18, 2014).