Recent advances in postharvest technology of pineapple

Pineapple is produced throughout the frost-free tropics and sub-tropics from 33°N to 33°58'S latitude. Major producing countries are Thailand, Philippines, Brazil, China, India, Nigeria, Kenya, Indonesia, Mexico, Costa Rica, Colombia and Sri Lanka. Pineapple is hand-harvested with pickers being directed as to the stage or stages of ripeness required. Fruit maturity is evaluated by skin color, aroma, total soluble solids and sugar:acid ratio. Pineapple is a non-climacteric fruit. Pre-cooling (at 13-15°C for 6-8 h) of harvested fruit is suggested, particularly for fruits destined to export. Temperature in the range of 7-12°C has been recommended for storage, with relative humidity of 70-95%. Under controlled atmospheric storage, pineapple can be stored at 7-13°C and 80-90% relative humidity with 2-5% O₂ and 5-10% CO₂ for 2-4 weeks. Black rot (Chalara paradoxa) is a major postharvest problem of pineapple in storage. Hot water dip treatment (54°C for 3 min) or fungicide dip (Triadimefon) reduce the black rot incidence. Food grade wax e.g., paraffin is also used to reduce postharvest water loss, internal browning and improves fruit appearance. Preharvest calcium sprays are also effective in extending the storage life. Combined treatment with 1-methylcyclopropene (1-MCP) and waxing have shown to preserve external and internal quality of fruit.