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| Pineapples
| Flow chart for Pineapple |
Commodity: Fresh Pineapple "Queen Victoria"
Botanical name: Ananas comosis (L)
Cultivar: Queen Victoria
Fruits "Queen Victoria" are allowed to ripen naturally in the field. They are highly flavored and sweet.
Period of production: all year round
Pineapple: Nutritional facts
- Fat free
- Saturated fat-free
- Very low sodium
- Cholesterol free
- High in Vit C
Fruit description:
Shape: cylindrical to conical
Size: small to medium (350-800g)
Skin color at full maturity: bright yellowish orange
Flesh: opaque, yellowish color with no defects, crunchy, flavored, sweet and less acidic than Cayenne
Shelf life: 5 - 10 days
Qualitative characteristics
Fruit is
- mature, firm, well- formed, sound, fresh in appearance
- free of defects (holes, decay, deep cracks, bruise, scare or sign of shock)
- clean, free of insects and foreign matters
- with flat eyes
Crown:
- green, fresh in appearance
- medium length and straight
- not longer than 50% of the total fruit length
Peduncle: is clearly sectioned, clean and of length between 5 to 20 mm
Organoleptic qualities:
The total soluble solid is in the arrange of 14 - 17 %. The TSS being higher during the summer months (August-march)
The titratable acidity is in the range of 0.5 to 1.2 %. The fruit is less acidic than the Smooth Cayenne
The ascorbic acid content (Vit C) of the fruit is in the range 20 - 65 mg/ 100g fresh weight
The fruit is highly flavoured.
Stage of Ripeness:
Fruit may be harvested at 2 stages of ripeness
M2 - 25 - 50% of the fruit length with yellowish colour
M3 - 50 75% of the fruit length with yellowish colour
M2 and M3 are suitable for air transport
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