CHAPTER 1
Overview of pineapple production, postharvest physiology, processing and nutrition
MarĂa Gloria Lobo1 and Muhammad Siddiq2
1 Postharvest & Food Technology Laboratory, Tropical Fruits Department, Instituto Canario de Investigaciones Agrarias, Carretera del BoquerĂłn s/n, 38270, Valle de Guerra, Tenerife, Canary Islands, Spain
2 Department of Food Science & Human Nutrition, Michigan State University, East Lansing, Michigan, USA
1.1 Introduction
Pineapple, Ananas comosus (L.) Merr., is the only species in the Bromeliaceae family grown commercially for its greatly appreciated and nutritional fruit. Production occurs both in the tropics and subtropics. After banana and citrus, it is the third most important fruit in world production. Asia (Thailand, Philippines, Indonesia, India and China), South Central America (Costa Rica and Brazil) and Africa (Nigeria and South Africa) are the main producers. In 2012, Thailand was the worldâs largest producer of pineapple, followed by Costa Rica, Brazil and Philippines.
Cultivated types of pineapple are called âclonesâ, since they are vegetatively propagated. The many named clones are classed in 4â5 groups that include âCayenneâ, âSpanishâ, âQueenâ and âPernambucoâ. Pineapples as nonâclimacteric fruits should be harvested when ready to eat. Changes in the skin color from green to yellow at the base of the fruit, a minimum soluble solids content of ~12% and a maximum acidity of 1% will assure a baseline flavor that is acceptable to consumers. This delicious tropical fruit is consumed fresh, dehydrated, canned, in juice and jams and contains fiber, bromelain, manganese, copper, vitamin C, vitamin B complex, calcium, zinc and βâcarotene. The flesh is free of cholesterol and fat, and low in sodium and calories. Pineapple is the only source of bromelain, a proteolytic enzyme complex used in the pharmaceutical market, beer making and as a meatâtenderizing agent. The consumption of this fruit offers great benefits as it supports the immune system, aids digestion of proteins, alleviates symptoms of the common cold, and strengthens bones. Because of its nutritional properties, texture, and juiciness its use is appropriate at all stages of life.
As with many tropical fruits, pineapples are susceptible to chilling injury and exposure of pineapples to temperatures below 12°C can cause this physiological disorder, depending upon the duration of storage. Therefore, ripe fruit should be stored at 7â10°C, as they are less susceptible than unripe or partially ripe fruit that should be stored at 10â13°C for no more than three to four weeks. Symptoms of chilling injury include dull green wilting and discoloration of leaves (the greening of the properly ripened), translucent or waterâsoaked flesh, darkening of the heart tissue, increased susceptibility to decay, and wilting and discoloration of the crown leaves.
The stems and leaves of pineapple plants are also a source of fiber which can be processed into paper and cloth with remarkable qualities of thinness, smoothness and pliability. Parts of the plant are used for silage and hay for cattle feed. Processing wastes (shell or core material) and centrifuged solids from juice production are also used as animal feed. Alcoholic beverages can also be made from the juice or nutrientârich fruit core.
1.1.1 History and origin
Pineapples originated from South America, particularly in the region around Brazil and Paraguay. Laufer (1929) reported that the Native Americans in the lowland tropics consumed this fruit and it was widely distributed in the Americas and the Caribbean prior to the arrival of Columbus (Collins 1960). In 1493 Columbus found the fruit on the island now known as Guadaloupe and called it âpiĂąaâ, due to its resemblance to a pinecone, and brought the âexoticâ fruit back to Spain. The antiquity of this fruit, even at that time, is evidenced by the presence of distinct types, all of which were nearly or completely seedless. Its wide use as food, wine and medicine at the time of Columbusâ arrival in the Americas and the absence of recognizable wild progenitors of the cultivated pineapple are fu...
