![]() The disorder is induced at 5-20 ☌, which covers the recommended temperature range for storage of pineapple. The symptoms are not detectable externally unless the fruits are cut and the flesh exposed. ![]() Symptoms are water-soaked, brown areas that begin as spots in the core area and enlarge to make the entire center brown in severe cases. EBS is usually associated with exposure of pineapples before or after harvest to chilling temperatures, e.g. The fruit should be stored at 7.23° C or above, but should be stored for no longer than 4 – 6 weeks.Įndogenous Brown Spot (EBS). From the collection centre, the fruits are manually loaded onto lorries, which transport them to the market place, or to the packinghouse for export. Crowns of fruits for local sale are sometimes removed during harvesting and left on top of the plants in the field or are placed in bags to be collected later for planting, but for export markets, they are always retained. Any diseased or abnormal fruits are rejected in the field. It is important to harvest and handle the fruit carefully since any injury can affect the fruit quality and shorten the storage life. When the peduncle is cut during harvesting, about 3-5 cm of it is left attached to the fruit. Fruits are normally harvested with a long knife, locally known as ‘parang’ and placed into a basket carried on the back of the harvester. Harvesting is usually done between seven and 14 days after the fruit has yellowed. a quarter of the fruit shows an attractive yellow-orange color. At 127 days after flower induction, the fruits normally reach the stage of 25% shell color i.e. ![]() However, the use of this harvest index depends on cultivar as well as the destination of the market. For fresh consumption, fruits are harvested at ‘one- or two-eyes ripe’ meaning that the bottom one or two eyes have turned color. ![]() A good, ripe fruit has a dull, solid sound. It is difficult to tell when the pineapple is ready to be harvested. ![]()
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