Pineapples

Ian Hewett
Horticultural Marketing Inspectorate
United Kingdom

Version - October 2011

Definition Of Produce
This Standard applies to pineapples of varieties
(cultivars) grown from Ananas comosus (L). Merr. to
be supplied fresh to the consumer, pineapples for
ornamental use or industrial processing being
excluded.
Pineapples come in a range of sizes and shapes, such
as the following types:
Round
Oval
Conical
2

Definition of Produce

Smooth Cayenne

Queen Victoria

MD2

Sugar Loaf

Common commercially grown varieties.

Minimum requirements
In all classes, subject to the special provisions for each class
and the tolerances allowed, the pineapples must be:
intact, with or without crown: if present, the crown may be
reduced or trimmed
sound; produce affected by rotting or deterioration such as to
make it unfit for consumption is excluded
clean, practically free of any visible foreign matter
practically free from pests
free from damage caused by pests affecting the flesh

A. Minimum requirements
fresh in appearance, including the crown
free of abnormal external moisture
free of any foreign smell and/or taste.
When a peduncle/stalk/stem is present, it shall be
not longer than 2.0cm in length measured from the
bottom of the stem, and the cut must be transversal,
straight and clean.

A. Minimum requirements
The development and condition of the pineapples
must be such as to enable them:
- to withstand transportation and handling,
- to arrive in satisfactory condition at the place
of destination.

Minimum Requirements
Intact, with or without
crown; acceptable in all

classes.

Minimum Requirements

Crown trimmed by clean break to remove

excess part. Acceptable in all Classes.

Minimum
Requirements

Crown trimmed at right angle, either to remove part or

all of crown. Acceptable in all classes.
9

Minimum Requirements

Crown reduced at early stage of development

Acceptable in all classes.

10

Split Eyes
Split
bracts/eyes
not
considered as
defects

11

Minimum
Requirements
Intact
Damage, injury not
allowed.

12

Minimum Requirements

Intact
injury not
allowed.

13

Minimum Requirements
Intact Split
fruit , not
allowed.

14

Minimum Requirements

Not sound. Rot - not allowed

15

Minimum Requirements

Not sound. Severe bruising - not allowed

16

Minimum Requirements
Phytopthora
Rot external
and internal
View
Not allowed.

17

Minimum Requirements
Not sound
Internal
discolouration
not allowed

18

Minimum
Requirements

Not sound - Superficial

mould growth Not
allowed.

19

Minimum
Requirements

Not sound Physiological defects,

multiple crowns, no
crown - Not allowed
20

Minimum Requirements

Gummosis Not allowed

21

Minimum Requirements
Not sound Chilling
injury

22

Minimum Requirements

Multiple crowns
- Not allowed

23

Minimum
Requirements
Clean:
Excessive soiling
Not allowed.

24

Minimum Requirements

Clean:
Pest
residue at
base - Not
allowed.

25

Minimum Requirements
Practically free from
pests.
Pests present - Not
allowed.

26

Minimum Requirements
Free from damage caused by pests affecting the flesh
Damage caused by birds affecting the flesh Not allowed.

27

Minimum Requirements

Free from
damage caused
by pests affecting
the flesh
Pest damage not
allowed

Internal view

28

Minimum Requirements
Fresh in
appearance

Shrivelled
fruit - Not
allowed.
Dehydrated
fruit - Not
allowed.
29

Minimum requirements
Fresh in
appearance
Dehydrated
fruit - not
allowed.

Normal fruit

Dehydrated fruit
30

Minimum Requirements
Fresh in appearance
including the crown,
which should be free
of wilted, dry, loose
or damaged leaves;
Crown not fresh
Not allowed.

31

Minimum Requirements
Stalk longer than 2cm. -.
Not allowed

Stalk of 2cm. In length. Acceptable in all

Classes.

32

B. Maturity requirements
Pineapples must have reached an appropriate
degree of maturity and ripeness in accordance
with the variety, and area in which they are
grown.
The total soluble solids content of the fruit
should be at least 120 Brix, measured on the juice
taken from the lower third of the fruit.
Fruit showing over-ripeness affecting edibility is
excluded.
The skin colour can be green, provided the
minimum maturity requirements are met.
33

Example commercial classification of maturity by

external fruit coloration

C0 Totally
green

C1 Beginning
to turn
yellow/orange
on one quarter
of surface

C2
Yellow/orange
on one half of
fruit surface

C3
Yellow/orange
on two thirds
of fruit surface

C4 Totally
orange/yellow
fruit

34

Example commercial classification of maturity by

external fruit coloration

C0 Totally
green

C1 Beginning
to turn
yellow/orange
on one
quarter of
surface

C2
Yellow/orange
on one half of
fruit surface

C3
Yellow/orange
on two thirds
of fruit surface

C4 Totally
orange/yello
w fruit
35

Commercial classification internal

views

C0 Totally
green
Brix 15%

C1 Beginning
to turn
yellow/orange
on one quarter
of surface
Brix 15%

C2
Yellow/orang
e on one half
of fruit
surface
Brix 16%

C3
Yellow/orang
e on two
thirds of fruit
surface
Brix 13.4%

C4 Totally
orange/yellow
fruit
Brix 15.8%
36

Maturity
requirements
Unripe fruit
External and
internal view
Brix 4.8 % Not
allowed.

37

Maturity Requirements
Range of colour
and ripeness
Queen Victoria

38

Maturity Requirements

Maturity requirements - MD2 Green Fruit 14.80 Brix

39

Maturity

Maturity requirements - MD2 Greenish colouration 16.10 Brix

40

Maturity

Maturity requirements: MD2 full

colour 19.00 Brix
41

Maturity Requirements
Naturally ripened fruit No degreening. Acceptable in all
classes.

42

Maturity
requirements
Overripe fruit
External and
internal view
Brix 15.8 % Not
allowed.

43

Maturity Requirements
Overripe
ethylene
damageNot allowed

44

Classification Extra Class

Pineapples in this class must be of superior quality.
They must be characteristic of the variety.
They must be free from defects, with the exception
of very slight superficial defects, provided these do
not affect the general appearance of the fruit, the
quality, the keeping quality and presentation in the
package.
The crown, if present, must be single and straight
with no side shoots, fresh, undamaged and not
discoloured.
45

Crown
The crown if present
must be single and
straight, with no side
shoots and be
undamaged. It must
be between 50 and
150% of the length of
the fruit.

Crown more than 150%

of the length of the fruit
- Not allowed in Extra
Class or Class I

Crown less than 50% of

the length of the fruit Not allowed in Extra Class
or Class I

46

Extra Class
Superior quality and
characteristic of the
variety MD2.

47

Class I
The crown if present must be single and with no side shoots,
it may be slightly damaged, slightly discoloured and slightly
curved with a maximum inclination not exceeding 300.
The following slight defects however may be allowed:
A slight defect in shape
Slight defects in colouring, including sun-scorch
Slight skin defects not exceeding 5 per cent or 1/20 of the
total surface (i.e. scratches, scars, scrapes, bruises, blemishes
and rubbing).
Defects must not, in any case, affect the flesh.

48

Class I
Crown showing slight damage and
discolouration due to handling and
packaging limit of Class I

49

Classification Class I
Crown:
May be slightly curved
with a maximum
inclination not exceeding
300 from the longitudinal
axis of the fruit

50

Class I
Slight defect
in shape
Missing Eye

51

Skin Defects

Limit of Class I.

Queen Victoria Winter

Speckles.

Limit of Class II.

52

Skin defects
Skin defects

53

Class I
Slight defects in colouring,
including sun-scorch limit
of Class I

External view

Internal view

54

Class II
The following defects may be allowed:
Defects in shape
Defects in colouring, including sun-scorch
Slight skin defects not exceeding 10 per cent or 1/10 of the
total surface area (i.e. scratches, scars, scrapes, bruises,
blemishes and rubbing).
The flesh must be free from major defects

55

Class II
Crown
Inclination of
crown
exceeding 300
from the
longitudinal axis
of the fruit
acceptable in
Class II
Crown length exceeding
150% of fruit
Acceptable in Class II
56

Class II

Crown:
Double crown
Acceptable
in Class II
Internal view

57

Class II
Cut crown cut not at
right angle
Acceptable in Class II.

58

Class II
Damaged crown
Class II

59

Class II
Defect in
shape
Malformed
fruit.

60

Class II
Defect in shape
Bottle neck

61

Skin defects
Slight skin defects not exceeding 10 per cent or 1/10 of
the total surface area (i.e. scratches, scars, scrapes,
bruises, blemishes and rubbing).

62

Skin defects
Slight skin defects not
exceeding 10 per cent or 1/10
of the total surface area (i.e.
scratches, scars, scrapes,
bruises, blemishes and
rubbing).

63

Class II
Slight skin defects not exceeding 10 per
cent or 1/10 of the total surface area
scar.

64

Class II
Slight skin defects not
exceeding 10 per cent
or 1/10 of the total
surface area scar.
The flesh must be free
of major defects.

65

Class II
Slight skin defects not exceeding 10 per
cent or 1/10 of the total surface area bruising.

66

Skin Defects
Queen Victoria Winter
Speckles.
Limit of Class II.

67

Defects in colouring

Colour defect - Internal

appearance.

External view
Colour defect
Class II

68

Classification Class
II

Defect of colouring,
including sun scorch
- Sun scorch Limit
allowed Class II

69

Provisions concerning sizing

Size is determined by weight.
To ensure uniformity in size, the range
between fruit in the same package shall not
exceed:
100 grams for fruit less than or equal to 1000
grams,
300 grams for fruit exceeding 1000 grams.

70

Quality tolerances
Extra Class
A total tolerance of 5 per cent, by number or weight,
of pineapples not satisfying the requirements of the
class but meeting those of Class I is allowed. Within
this tolerance not more than 0.5 per cent in total
may consist of produce satisfying the requirements
of Class II quality.

71

Quality tolerances
Class I
10 per cent, by number or weight, of pineapples not satisfying
the requirements of the class but meeting those of Class II is
allowed. Within this tolerance not more than 1 per cent in
total may consist of produce satisfying neither the
requirements of Class II quality or the minimum
requirements, or of produce affected by decay.

Class II
10 per cent, by number or weight, of pineapples satisfying
neither the requirements of the class nor the minimum
requirements is allowed. Within this tolerance not more than
2 per cent in total may consist of produce affected by decay.

72

Size tolerances
For all classes: a total tolerance of 15 percent
by number or weight, of pineapples not
satisfying the requirements as regards sizing
but meeting the size immediately above
and/or below that indicated on the package is
allowed.

73

Presentation
Uniformity
The contents of each package must be uniform and
contain only pineapples, with or without crowns, of
the same origin, variety or commercial type, quality
and size.
In addition, for Extra Class and Class I, uniformity in
colouring, maturity, and length of crown is required.
The visible part of the contents of the package must
be representative of the entire contents.

74

Uniformity in colouring and maturity

MD2 Fruit not uniform in colour not allowed

in Extra Class or Class I

75

Presentation

Extra Class Smooth Cayenne

76

Presentation

Class I Queen Victoria

77

Presentation

Presentation Class II. Queen Victoria Variation in

colouring - allowed provided minimum Brix level of
the lot is acceptable.

78

Presentation
Crownless fruit

79

Marking
Identification
Packer and/or dispatcher/shipper:
Name and physical address (e.g. street/city/region/postal
code and, if different from the country of origin, the country)
or a code mark officially recognized by the national authority

80

Marking
Nature of produce

Pineapples If the contents are not visible

from the outside:
Name of the variety for Extra Class and Class
I.
Without crown or equivalent denomination,
where appropriate.

81

Marking

Marking fruit with crowns removed

82

Marking
Origin of produce
Country of origin and, optionally, district where grown or
national, regional or local place name.

Commercial specifications

Class
Number of fruits.
Size expressed as minimum and maximum weight
Size code (optional),
Colour code (optional),
The indication Should not be stored below 80C (optional).

Official control mark (optional)

83

Marking

Marking - Box end label. This does not show

min/max weight. Full variety name should be
shown. Add other box end labels.
84

Marking

Marking - Box end label. This does not show

min/max weight. Add other box end labels.
85

Annex 2.

Brief summary of pineapple production.

History:
The most likely origin of the pineapple (Ananas spp) is thought to be the
Parana-Paraguay River basin in Southern Brazil and Paraguay, where the
origin seed species survives in the wild today. An alternative centre of origin
may be along the river banks of southern Guyana.
It is believed that the Tupi-Guarani Indians were the first people to select and
cultivate pineapples. Native people spread the pineapples throughout South
America and it eventually reached the Caribbean. Columbus discovered
pineapples in 1493 and from then on early European explorers widely
distributed pineapples throughout the world.

Preparation:
The soil is usually prepared into a fine tilthe and polythene laid down in rows
ready for the suckers to be planted through the polythene. Polythene helps
reduce weed competition and reduces water loss.
Pineapples grow best on fertile well drained soils with Ph. of 5.5 to 6.2. The
best temperature range for successful production is a daytime temperature of
25-300C with a night time temperature of 15-170C.

Photo i: Preparation of the soil ready for planting

Draft UNECE Pineapple Brochure Annex 2

Pineapples produce suckers that are suitable planting material from a number
of parts of the mature plant. These suckers arise at soil level around the base
of the plant, at leaf axils and below the mature fruit.
All these suckers can be used but the basal suckers are most productive and
will produce fruit within 12 to 14 months of planting. The other suckers
generally take longer to produce fruit.

Photo ii: Selection of basal suckers ready for planting.

Draft UNECE Pineapple Brochure Annex 2

Planting:
Suckers are usually planted through the polythene sheet in rows of two or
four. Depending on growing conditions up to 4 rows will increase yield.

Photo iii: Planting of suckers through polythene in a two row system.

Photo iv: Planting of suckers through polythene in a four row system.

Draft UNECE Pineapple Brochure Annex 2

During the growing period care should be taken to control pests and disease.
In particular insects such as mealy bug and the Thecla butterfly. Also fungal
and bacterial diseases such as Anthracnose, Phytophthora, Gummosis,
Pythium, etc. A wide range of other pests and fungal diseases can affect
pineapple production depending on the area of production. Appropriate
methods of control of these pests and diseases will need to be considered in
order to achieve satisfactory yield.

Flower induction:
After approximately 6 months of vegetative growth flower production is usually
induced by spraying the plants with an ethylene solution. This encourages the
plants to flower and start fruit development leading to all plants producing
marketable fruit within a short time period so aiding the costs of harvesting
and packaging.

Photo v: Pineapple flower.

Draft UNECE Pineapple Brochure Annex 2

Photo vi: Pineapple field at flowering stage.

De-greening
In order to further encourage the production of mature fruit within as short a
time as possible, within a field, a further spray of ethylene solution is given
when most fruit are close to mature size.

Photo vii: Green fruit ready to be de-greened.

Draft UNECE Pineapple Brochure Annex 2

Harvesting:
Once fruit has reached the required colour and sugar levels it is harvested.
Most fruit is harvested by hand. Once harvested the fruit should be graded
and packed as soon as possible.
Fruit for export should be stored at 8 - 100C once packed and graded and
whilst in transportation to the destination market.

Photo viii: Pineapple harvesting.

Draft UNECE Pineapple Brochure Annex 2