Pineapple, raw, traditional varieties  (1)

Scientific Name:     Ananus comosus

NDB No:     09429

Nutrient	Units	1.00 X 1 NLEA serving ------- 112g
Proximates
Water	g	97.71
Energy	kcal	50
Energy	kj	213
Protein	g	0.62
Total lipid (fat)	g	0.15
Ash	g	0.30
Carbohydrate, by difference	g	13.24
Sugars, total	g	9.28
Sucrose	g	5.14
Glucose (dextrose)	g	1.97
Fructose	g	2.17
Lactose	g	0.00
Maltose	g	0.00
Galactose	g	0.00
Minerals
Calcium, Ca	mg	15
Iron, Fe	mg	0.28
Magnesium, Mg	mg	13
Phosphorus, P	mg	10
Potassium, K	mg	140
Sodium, Na	mg	1
Zinc, Zn	mg	0.09
Copper, Cu	mg	0.091
Manganese, Mn	mg	1.784
Selenium, Se	mcg	0.0
Vitamins
Vitamin C, total ascorbic acid	mg	18.9
Thiamin	mg	0.087
Riboflavin	mg	0.032
Niacin	mg	0.526
Pantothenic acid	mg	0.216
Vitamin B-6	mg	0.119
Folate, total	mcg	12
Folate, food	mcg	12
Vitamin A, IU	IU	58
Vitamin A, RAE	mcg_RAE	3
Vitamin K (phylloquinone)	mcg	0.8
Lipids
Other
Carotene, beta	mcg	35
Carotene, alpha	mcg	0
Cryptoxanthin, beta	mcg	0
Lycopene	mcg	0
Lutein + zeaxanthin	mcg	0

Footnotes:
1    Values based on Champaka and Smoothe Cayenne varieties.

USDA National Nutrient Database for Standard Reference, Release 17 (2004)

Enviroment:is native to southern Brazil and Paraguay. Native tribes sailing up through South and Central America to the West Indies are thought to have spread its growth before Columbus arrived. Pineapple was originally called “anana”—a Caribbean word for “excellent fruit”. European explorers called the fruit the “Pine of the Indies.” Later, when it was introduced to the English, the word “apple” was added to associate it with another delicious fruit that people enjoyed. Thus, the “pineapple” was born.
HISTORY: Christopher Columbus is responsible for introducing the pineapple to Europe following his exploration of the Caribbean islands in 1493, when he brought samples to Queen Isabella of Spain. Some say a Spaniard brought the first pineapples to the Hawaiian Islands about 1813. Others think the pineapple didn't reach Hawaii until 1886, brought from Guyana.
Physical characteristics:The pineapple plant is a herbaceous perennial, monocot, 0.8-1.5m high with a spread of 1.0-1.5m. The long pointed leaves usually with needle tipped and generally sharp. The plant forms a rosette of waxy leaves. The leaves may be all green or variously striped with red, yellow or ivory down the middle or near the margin.
Planting Recommendations: Planting System The recommended spacing of pineapple is 90 x 60 x 30cm in twin-row system.. The distance between the twin-row is 90cm, between rows is 60cm and within rows is 30cm, giving a density of 43,500 plants per hectare. Planting distance with 120 x 60 x 30 cm with a density of 37,000 plants per hectare is also practiced. The wider 120cm between twin-rows spacing allows better movement in field maintenance.
The pineapple requires a yearly rainfall of 1000-1500mm without prolonged drought, a temperature of 21oC to 32oC and adequate sunshine for optimal growth and production.
Pineapples can growth in a range of soils from alluvial to acid sulfate soil and peat soil with good drainage. The preferred pH range on mineral soil is 5.6–6.0 and on peat soil is 3.5 to 4.5.
Plant Age
Type of Fertilizer
1-7 days CIRP, 5 g/plant
1½ months Foliar fertilizer
3 months NPK 15:15:15, 30 g/plant
4½ months Foliar fertilizer
6 months NPK 15:15:15, 30 g/plant
9 months NPK 12:12:17:2, 30 g/plant


Flowers:The inflorescence consists of 100 to 200 flowers, which are hermaphrodite. Each flower sits in the axil of a bract and secretes nectar, 5-10 flowers open everyday, from the base up, over a period of 10-20 days. Both pollens and ovules are functional, but set no seed unless cross-pollinated. Flower Induction

Pineapple commences to flower at 15 to 18 months after planting under optimal conditions. Pineapple is known to be responsive to plant regulator in flowering induction. Therefore, pineapple production can be regulated according to market demands by using plant regulators namely, NAA, Ethephon and Acetylene. Only healthy, vigorous plants aged 8-10 months after planting with 35-40 mature leaves are recommended to be used for flower induction. In order to obtain good respond, the plant regulators should be applied in early morning or late afternoon and uniform flowering will occur at 48-60 days after the application.
Propagation:
Pests: The major insect pest of pineapple includes mealy bug and scale insect; the main diseases are bacterial heart rot and butt rot (Table 3 and Table 4).
Major insect pests of Pineapple and their control
Insect Symptom Control
Mealy bug
(Dysmicoccus brevipes) The mealy bug start feeding on the base of the plant and causes severe stunting and wilting. Leaves of infected plants start to turn yellow and reddish in color; fruits produced generally of uneconomic size. Used disease free materials. Soak or spray planting materials with malathion at 0.15% a.i
Scale insect
(Diaspis bromeliae) The insect starts feeding on the base of the leaves, fruit and peduncle. Leaves become cholorotic. Spray with 0.15% a.i malathion or white oil at 2.0% a.i.
Major Diseases of Pineapple and their control
Disease
(Caused Agent)
Symptom
Control
Bacterial Heart Rot
Erwinia chrysanthemi
Heart leaves turn soft and rot. Leaves usually filled with gas. A few days after initial infection, the whole ‘heart’ can be easily detached from the plant.
Proper and good cultural practices.

Butt Rot

Thiellariopsis paradoxa
Causing planting materials (e.g. sucker) to rot at the base. Lesions are formed and turn to black color. Normally occurs where storage condition is poor
Soak planting materials in benomyl or bordeaux mixture. Proper storage and packing of planting material.

Harvest:
Fruit:
Varieties: Recommended:
General Characteristics:
Sarawak
Fruit size ranges from 2.0-2.5 kg cylindrical to conical shape; flesh pale yellow to yellow. Sugar content varies from 14-17% total soluble solid (TSS) and a citric acid content of 0.6-1.2%
Mauritius
Fruit size small to intermediate, about 1.0 – 1.5kg with deep golden yellow flesh and good aroma. Sugar content ranges from 14-17% TSS.
Josapine
Fruit size intermediate, about 1.5-2.0 kg, cylindrical; flesh golden yellow with a sugar content ranging from 15-17% TSS.
Ripe:The becomes reddish, yellow or light orange when ripen. The fruit takes between 115 to 130 days to mature after flowering.

Recipes:
The inflorescence consists of 100 to 200 flowers, which are hermaphrodite. Each flower sits in the axil of a bract and secretes nectar, 5-10 flowers open everyday, from the base up, over a period of 10-20 days. Both pollens and ovules are functional, but set no seed unless cross-pollinated. Fruits of compatible strains may contain up to 3000 very hard seeds.
The fruit is compound and is formed by fusion of the parthenocarpic fruitlets with the bracts and the central axis of the inflorescence. It takes 4-6 months to ripen.

Planting Materials
Pineapples are propagated vegetatively. These are aerial sucker, grown sucker, slips and crown. Mass production of planting materials can be obtained through varies technique such as quartering of sucker or crown and tissue culture.
Planting System
The recommended spacing of pineapple is 90 x 60 x 30cm in twin-row system.. The distance between the twin-row is 90cm, between rows is 60cm and within rows is 30cm, giving a density of 43,500 plants per hectare. Planting distance with 120 x 60 x 30 cm with a density of 37,000 plants per hectare is also practiced. The wider 120cm between twin-rows spacing allows better movement in field maintenance.
YIELD MANAGEMENT

Pineapple fruit is ready for harvesting as the fruit colors changes. Unripe fruit is green or grey and turn to
The main crop yield of pineapple is estimated at 35 – 60 tonne per *******hectare and the ratoon crops is 15-25 t/ha/year.
Fruit are harvested by cutting the stalk using a sharp knife. A stalk of 5-10 cm long is left for easily handling. Fruits are put inside rattan basket or gunnysacks and send to collecting centre for grading and selection. Fruits are cleaned and grade according to size and maturity and then send to market or factory. The storage life of pineapple fruits is between 3-4 weeks at a temperature of 8-10oC and 85-90% humidity. In ambient temperature (25-30oC) the storage life is between 4-5 days. The pineapple fruits should be distributed immediately after harvesting. " **************************************************************** http://www.mauipineapple.com/lore.htm "
The origins of the “Excellent Fruit.”
The pineapple is native to southern Brazil and Paraguay. Native tribes sailing up through South and Central America to the West Indies are thought to have spread its growth before Columbus arrived. Pineapple was originally called “anana”—a Caribbean word for “excellent fruit”. European explorers called the fruit the “Pine of the Indies.” Later, when it was introduced to the English, the word “apple” was added to associate it with another delicious fruit that people enjoyed. Thus, the “pineapple” was born.
Christopher Columbus is responsible for introducing the pineapple to Europe following his exploration of the Caribbean islands in 1493, when he brought samples to Queen Isabella of Spain. Pineapple was subsequently spread around the world on sailing ships that carried it for protection against scurvy. Some say a Spaniard brought the first pineapples to the Hawaiian Islands about 1813. Others think the pineapple didn't reach Hawaii until 1886, brought from Guyana.
Varieties.
There are a number of pineapple varieties—currently the most popular is often referred to as the Gold variety—which is extra sweet and has golden colored flesh. The “traditional” pineapple variety is alternately known as Champaka—characterized by a tart-sweet flavor and a pale yellow interior.
Pineapple culture.
Caribbean native tribes placed pineapples or pineapple crowns outside the entrances to their dwellings as symbols of friendship and hospitality. Europeans adopted the motif and the fruit was represented in carvings over doorways in Spain, England and, later, in New England. In Peru, the pineapple was used as a decorative design theme on ancient pottery.
REFERENCES: http://www.sabah.gov.my/tani/english/crop_pineapple.htm
http://www.mauipineapple.com/lore.htm

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• Apples - a good source of boron, cellulose and pectin.
• Cherry - A Rich source of calcium, vitamin C, anthocyamins, iron and potassium
• Cranberry - Stong antibotic and antiviral elements.
• Date - High in Natural aaspirin and boron.
• Orange- Contains carotene, terpenes an flavonoids, vitamin C.
• Papaya - A rich source of vitamin A and potassium. Long history of usage in helping digestion.
• Peach - A Source of boron. Contains powerful antioxidants, vitamin C and beta carotene.
• Pineapple - High in bromelain and maganese. Also a good source of vitamin C
• Prune (not treated with sulfur) - Hhig in fiber, sorbitol and natural asprin.

• Tomato - a rich source of lycopenes. Also high in beta cartoene and vitamin C
• Beet - High in folic acid. contains iron, calcium, potassium.
• Broccoli - High in beta carotene. High in calcium, iron, vitamin A super source of chromium.
• Cabbage - Contains numerous antioxidants. High in calcium and potassium.
• Carrot - A super source of beta carotene. High in vitamin A and C as well as pectin, fluorine and potassium.
• Kale - A rich source of many antioxidants. High in calcium, iron, vitamin, A sa C.
• Parsley - High concentrations of antioxidants, including monoterpenes, phthalides, polyacetylenes. Rich source of folic acid, iron, and vitamins A and C.
• Spinach - A super source ofantioxidants and rich in fiber. High in potassium, iron, calcium. and vitamin C.
• Barley (no guten) - High in phosphorus, iron and vitamin B. Oats (no Guten) - High ion calcuim, iron, potassium and vitamins B1, B2, and B3.