1. Post Harvest Management of Pineapple in India

2. Genesis
Botanical name: Ananas comosus
Family: Bromeliaceae
•Golden Queen
•Name - Spanish word “pina” – pine cone
•Ananas –Tupi- Guarani Indian word – nana
•Varieties: Giant Kew (canning), Queen (table)

3. Botany
•Evergreen , perennial
•Flowering : 11-12 months. after planting
•Fruit maturity : 4.5 - 5.5 months after flowering.
•Fruit type: Sorosis
•Edible part: Bracts, Receptacles
•Non-Climacteric fruit
•Main plant & ratoon crop

4. Origin & Distribution
•Brazil –Present day cultivated pineapple
•Reached India – 1548
•Hawaii Island, Philippines, Malaysia,
Thailand, Brazil, Ghana, Kenya, Mexico,
Taiwan, S. Africa, Australia, Puerto Rico &
India

5. National Status
• Pineapple is an important fruit of India.
• Pineapple is cultivated in an area of 106.22
thousand ha and total production is 1,527.93
thousand tons.
• It is abundantly grown in almost entire North East
region,West Bengal, Kerala, Karnataka, Bihar, Goa
and Maharashtra states.

6. Ideal Pineapple Plant

7. Commercially GrownVarieties in India
Source: APEDA

8. Top producer of pineapple in theWorld (2011)
Source: http://faostat3.fao.org/faostat-gateway
Sl. No. Country Area (Ha) Production (MT) Yield (MT/Ha)
1 THAILAND 103413 2593207 25.07
2 BRAZIL 62481 2365458 37.85
3 COSTA RICA 45000 2268956 50.42
4 PHILIPPINES 58457 2246806 38.43
5 INDONESIA 12335 1540626 124.89
6 INDIA 89000 1415000 15.89
7 NIGERIA 180000 1400000 7.77
8 CHINA 52000 950000 18.26
9 MEXICO 17296 742926 42.95
10 VIET NAM 38854 533384 13.72
World (+ Total) 972,010 21,865,383 22.49

9. Pineapple Production in India
STATES/Uts
Area
( in ‘000 Ha)
Production
(‘000 MT)
Productivity
(MT/Ha)
ANDAMAN NICOBAR 0.23 0.69 3
ARUNACHAL PRADESH 12.28 67.58 5.5
ASSAM 16.24 268.82 16.55
BIHAR 5.13 139.22 27.14
GOA 0.3 4.8 16
KARNATAKA 2.7 169.3 62.70
KERALA 9.83 80.78 8.21
MANIPUR 13.07 86.15 6.59
MEGHALAYA 10.82 109.39 10.1
MIZORAM 3.00 21.96 7.32
NAGALAND 9.00 85.00 9.44
ODISHA 0.90 11.00 12.22
TAMIL NADU 0.63 19.53 31
TRIPURA 11.62 153.71 13.22
WEST BENGAL 10.50 310.00 29.52
TOTAL 106.22 1527.93 14.38
Source: NHB

10. Leading Pineapple producing states
Source: NHB

11. Post Harvest losses (%) of
pineapple at various Stages of
Handling
Crops Harvest Grading Transport Marketing/Storage
Wholesale Retailer
Pineapple 1.73 0.54 1.95 2.66 2.37
Total PHL = 9.25 %
Source: AAU, Jorhat

12. Postharvest Handling of pineapple at Field Pack
Harvesting Field-packed
Fruit only dipped
into wax/fungicide
mix
Fruit placed on
conveyor boom
carried to
field packing rig
Field-sorted as to
skin colour and size
Packed into cartons
Cartons
accumulated on rig
Cartons trucked to
central facility
Cartons sorted as to
size and fruit colour
at central facility
Palletization station
Forced-air or room
cooling (10C)
Loaded into aircraft
container (2 days’
shipment)
or refrigerated
shipping containers
(9 days’ shipment)
Arrival at wholesaler

13. Postharvest Handling of pineapple at Shed-
packed
Harvesting Shed-packed
Fruit placed on
conveyor boom
Hand-stacked into
truck bin
Transported to
packing house
Unloaded by floating
in water
Washed
Sorted to remove
defects (culling)
Lined up on conveyor
belt
Wax/fungicide mix
applied (only to fruit,
not crown)
Machine-sorted by
weight
Selected as to shell
colour
Hand-packed as per
customer request
Cartons sorted as to
size and fruit colour
at central facility
Palletization station
Forced-air or room
cooling (10C)
Loaded into aircraft
container or
refrigerated shipping
containers shipment)
Arrival at wholesaler

14. Harvesting
• Fruit should be harvested when firm and mature.
• Fruit must be picked at optimum maturity & ripeness stage
to suit the market.
• Domestically marketed fruits should be harvested at the one-
half (1/2) yellow external surface color.
• For the export market fruit should be picked slightly sooner,
at mature or quarter-yellow (1/4th ) color stage.
• Fruits picked mature but prior to full ripeness (i.e. less than
1/4th yellow) will be firmer and better able to tolerate long
distance transport.

15. Harvesting Season of Crop in Leading States

16. Determination of maturity index
1. Visual means
2. Physical --- ease of separation, specific gravity etc.
3. Chemical means --- TSS, acid, TSS : Acid ratio, Starch
content
4. Computation --- Chronological (eg. Days from bloom)
5. Physiological methods --- Rate of respiration, ethylene
production etc.
6. Optical --- Spectrophotometric techniques
7. Others --- Electromagentic, near-infrared reflectance etc.

17. Maturity Indices
• External and internal fruit characteristics can be used as indices to
determine harvest maturity
• External indices includes:
o Fruit surface color (in most cultivars),
o Extent of fruitlet (eye) flatness and
o Fruit size.
• Internal indices:
o TSS (i.e. sugar content) and
o Appearance.
• Best eating quality when fruit surface color is at the one-quarter to
one-half yellow stage.
• It is a compound fruit comprised of numerous individual fruitlets.
• Fruitlets mature progressively from the bottom part of the fruit to the
top.
• Fruit should have a minimum of 12% soluble solids near the base and
10% near the top.

18. Harvesting technique
• Pineapples are harvested by hand, with the pickers being
instructed as to the stage of maturity required.
• Fruit should be broken off the stalk with a downward motion, or
cut with a knife slightly below the base of the fruit.
• A large canvas picking sack or bamboo basket is strapped over
the shoulders is commonly used as a harvesting-aid.
• Up to 6 fruits can be put in sack/basket.
• Fruit may also be harvested in wooden or plastic field crates

19. A slightly translucent internal fruit is
indicative of maturity.
Mature green 1/3 Ripen
Assessing maturity

20. Assessing Maturity
20 -40% Eyes yellow Fully ripe 40 – 80 %Yellow

21. Assessing Maturity
90% Eyes yellow , 5-20%
Reddish brown
2- 100% Reddish brown , Fully
mature Brix 14-15

22. HarvestingTechniques

23. Steps of pineapple fruit for Marketing
• Initial step in preparation for market involves cleaning of the
outside of the fruit.
• Commonly used sanitizer is chlorine as sodium hypochlorite
(NaClO) to minimize cross-contamination.
• Washing whole pineapple (200 mg/liter) for 5 min.
• For the domestic market
o Trimming of stem at the base of fruit to a length of 1-2 cm.
o Removing any damaged or unsightly leaves in the crown.
o Gentle dry brushing of the fruit surface to remove dirt and dust.
• Similar protocol should be followed for the export market,
with more emphasis placed on fruit uniformity and quality.
Cleaning

24. Trimming & washing of pineapple fruits
Trimming of the base of pineapple fruit Washing and brush scrubbing of
pineapple fruit to remove mealy
bugs.

25. Waxing
• For maximum potential shelf life, fruit should be waxed after
cleaning and drying.
• Food-grade waxes are appropriate for pineapples and can be
applied by dipping or spraying.
• Commonly used waxes for pineapples are mixtures of carnauba
and paraffin or polyethylene and paraffin.
• The type of wax chosen must be approved by the importing
country, if the market destination is for export.
• Wax should be applied only to the fruit surface and not the
crown, as many waxes cause injury to the crown.
• Beneficial effects of waxing include:
oReduction in fruit internal browning
o Less moisture loss
oShinier external appearance.

26. Post harvest treatments
Treatments Shelf life
(Days)
PLW
(%)
Control 12.00 12.68
Stayfresh 17.00 4.86
Shrink wrapping 20.00 3.86
Control Stayfresh Shrink wrap

27. Sorting
• Fruit should be sorted according to size, shape, firmness,
external color, insect damage, and decay.
• Visibly damaged fruit should be rejected.
• Different markets have different quality requirements
and the fruit should be graded to conform to the
individual market standards.

28. Ideal fruit characteristics
• Be clean and free of dirt or stains
• Be mature and firm
• Be well shaped and have fully developed eyes (fruitlets)
• Be free of punctures, wounds, and cuts
• Be free of sunburn, insect damage and decay
• Have a single crown

29. Grade designation and sizing of pineapple as per AGMARK standard
Grade
Designation
Grade Requirements TSS °B
(Minimu
m)
GradeTolerances
Extra class Pineapples must be of superior quality.
Must be characteristic of variety and/or commercial
type. Must be free of defects. Very slight superficial
defects may be there, provided these do not affect
general appearance of the produce, the quality, the
keeping quality and presentation in the package.
The crown, if present, shall be simple and straight
with no sprouts and shall be between 50 and 150%
of the length of the fruit with trimmed or
untrimmed crowns.
12 5% by number or
weight of
Pineapples not
satisfying the
requirements of the
grade
Class I Pineapples must be of good quality. Characteristics
of the variety and/or commercial type. Slight
defects however, may be allowed, provided these
do not affect the general appearance of the
produce, the quality, the keeping quality and
presentation in the package. - slight defects in
shape - slight defects in colouring; including
sunspots; - slight skin defects not exceeding 4% of
the total surface area.
12 10% by number or
weight of
Pineapples not
satisfying the
requirements of
the grade

30. Details of grade designation and sizing of pineapple as per AGMARK
standard
Grade
Designation
Grade Requirements TSS °B
(Minimu
m)
GradeTolerances
Class II
Pineapples which do not qualify for inclusion in
the higher grades but satisfy the minimum
requirements
Defects may be allowed, provided the
pineapples retain their essential characteristics
as regards the general appearance, quality, the
keeping quality and presentation
- Defects in shape
- Defects in colouring
- Including sunspots
- Skin defects
- Not exceeding 8% of the total surface area.
12 10% by number or
weight of
Pineapples not
satisfying the
requirements of
the grade

31. Size Code
Average Weight (+/-12%) (in grams)
With Crown Without Crown
A 2750 2280
B 2300 1910
C 1900 1580
D 1600 1330
E 1400 1160
F 1200 1000
G 1000 830
H 700 560
I <700 <560
Details of sizing in Pineapple fruits
as per AGMARK standard

32. Codex standard of pineapple
Judging maturity For distant market: 5-20 % of the eyes become yellow
For local market: 20-40 % of the eyes become yellow
TSS Minimum 12 0 Brix
Size of fruits Small: 0.75 kg, Medium: 1.00 kg, Large: 1.75 kg
Condition of fruits 1. No stains, wounds, surface moulds and chemical
residues
2. Stem and crown should be trimmed to 2 and 10 cm
respectively
Packaging 1. Same size fruits should be packed in CFB boxes
2. Vertical placement of fruits is desirable with
dividers. Horizontal placing is also acceptable in
alternate direction.
Storage and
transportation
10-12 0 C with RH of 85-90 is recommended

33. Packing
• All fruit packed in the same carton or container should be
uniform in size, shape, and external color.
• Immature or over mature fruit should not be packed for export.
• Carton should be properly ventilated and sufficient strength to
withstand the rigors of distribution without collapsing.
• Preferred method of packing is to place the fruit vertically on
the base, and then to place dividers between the fruits to
prevent rubbing and movement.
• With some cartons, this is not possible and fruit are laid
horizontally in alternating directions; where two layers of fruit
are packed, a divider is required between the layers.
• Another commonly used export carton for pineapples is a
single-layer corrugated fiberboard carton.

34. Hand-held pineapple grader
Pineapple grader

35. Pineapple packed in CFB boxes

36. Pineapple packed in CFB boxes
Pineapple packed base to base Pineapple packed crown to crown

37. Pineapple packed in CFB & Wooden crate

38. Storage
Source: APEDA
 For maximum postharvest life, pineapple fruit should be cooled to 7-10 °C as
soon as possible after harvest and maintained at this temperature during
transport to market.
 At this temperature, pineapples harvested at the quarter-yellow stage have a
shelf life of approximately 3-5 weeks.
 Pineapple fruits are subject to low temperature breakdown known as chilling
injury, and should not be stored below 7°C.

39. Transportation
• Fruit should be transported carefully to market in order to
minimize bruise damage and subsequent postharvest decay.
• Use of strong protective packaging will help to minimize bruise
damage.
• Proper loading and stacking of the cartons in the bed of the
transport vehicle is essential to protect the product.
• Sufficient air circulation through the sides of the cartons is
necessary to avoid product re-warming during transport.
• Cartons should be covered and never exposed to direct sunlight
during transport.
• In the absence of refrigeration, the fruit should be transported
during the cooler part of the day.

40. Common Postharvest Diseases
• Pineapples are susceptible to a number of postharvest
diseases.
• Decay is significantly higher in mechanically injured fruit,
when poor sanitation practices are followed, or if postharvest
cooling is not provided.
• The fused nature of the fruitlets means that the flesh of the
fruit is not sterile and contains yeasts and bacteria.
• The most common ones are black rot, fruitlet core rot, and
yeasty fermentation.

41. Black Rot
• Caused by fungus Thielaviopsis paradoxa, most common
postharvest disease.
• It is also referred to as stem end rot, water blister, or soft rot and is
characterized by a soft watery rot of the flesh.
• Severity of this disease depends on the amount of fruit bruising or
wounding incurred during harvest and packing, the level of
inoculums on the fruit, and the postharvest temperature.
• Black rot does not occur in the field unless the fruit is overripe or
injured.
• Starts at the point of detachment of the fruit (stem end), although it
can readily infect bruised or other damaged areas of the fruit.
• Infection occurs 8 to 12 hours after wounding and symptoms begin
as a soft, watery rot which later darkens due to growth of the dark-
colored fungal mycelium and spores.
• Fungal growth is rapid at temperatures between 21-32°C.

42. Protection measure
• Appropriate postharvest sanitation (150 ppm
chlorine wash plus fungicide).
• The most effective postharvest fungicides for
controlling black rot are thiabenbazole, benomyl,
and captan.
• For effective control, the fruit must be dipped in
the fungicide within 6 hours after harvest.
• Storage of the fruit at 7°C is also necessary to
inhibit growth of the fungus.

43. Fruitlet Core Rot
• It is a postharvest fungal disease-yeast-mite complex of
pineapples caused by the fungi Penicillium funiculosum,
Fusarium moniliforme var. subglutinas, the round yeast Candida
guilliermondi, the fruit mite Steneotarsonemus, and the red mite
Dolichotetranychus floridanus.
• This disease complex is also called black spot or fruitlet brown
rot.
• Symptoms appear as brown to black colored areas in the center
part of individual fruitlets.
• This disease is more serious in low-acid cultivars.
• The principal means of reducing the incidence of fruitlet core
rot is by spraying the crop with an acaracide to control the
mites which spread the disease.

44. Yeasty Fermentation
• Pineapple fruits are not sterile inside and contain many non-
growing, but viable yeasts and bacteria.
• In damaged, overripe, and inter-fruitlet cracked fruit, existing
yeasts may start to grow or new yeasts may invade.
• The yeast Saccharomyces is most often responsible for
fermentation.
• Symptoms include fermentation, with bubbles of gas and
juice escaping through cracks in the skin.
• The skin eventually turns brown and leathery and the internal
flesh becomes spongy with a bright yellow flesh.

45. Post Harvest diseases
Symptoms of fruitlet core rot on
pineapple.
Black rot symptoms
on pineapple fruit

46. Pineapple fruit affected
by yeasty fermentation.
Post Harvest diseases

47. Postharvest Insects
• Mealy bugs are typically the worst postharvest insect
problems of pineapples.
• They invade the fruit prior to harvest and hide in crevices
between fruitlets, underneath the crown leaves, or inside
the whorl of the crown.
• Can be significantly reduced in population by pre-harvest
insecticide sprays and ant control.
• After harvest, need to be removed by brushing the fruit.

48. Sunburn
• Sunburn is common during hotter periods (> 35°C) ,
when the fruit is not shaded by leaves, and especially in
ratoon crops.
• Fruit flesh temperatures on the exposed side of the fruit
in the field can be 15°C higher than the air temperature
of about 27°C, and the crown leaves provide little
protection.
• The condition is more prevalent in the outer rows of a
field and when there is reclining fruit
Postharvest Disorders

49. Sunburn
• Localized sunburn of the fruit surface can be a problem
on fruit left exposed to full sun after harvest.
• The affected areas of the fruit surface show a bleached
yellow-white skin, with damage to the underlying flesh.
• The damaged tissue is more susceptible to postharvest
decay.
• Sunburn can be avoided by putting the fruit in a shaded
area after harvest.

50. Chilling Injury
• Chilling injury (CI) occurs in pineapple fruit stored below 7°C.
• External symptoms of CI include wilting and discoloration of the
crown leaves, failure of green-shelled fruit to yellow, browning and
dulling of yellow fruit, surface pitting of the fruitlets which
eventually coalesce into larger sunken lesions, and postharvest
decay.
• Internal symptoms of CI include flesh browning or darkening,
tissue softening, and off-flavor development.
• CI becomes more severe with decreasing storage temperatures
and increasing lengths of exposure to chilling temperatures.
• Immature fruits are more susceptible to CI than mature fruit. (Full-
green color stage pineapple may suffer CI at 10°C).

51. Internal Browning
• Internal browning is a common postharvest physiological disorder
affecting pineapples.
• More pronounced in those cultivars which have a low ascorbic acid
content.
• Severe in those fruits exposed to cool night temperatures followed by high
day temperatures prior to harvest.
• Storage of the fruit below 7°C also accentuates internal browning.
• Symptoms begin as small grayish translucent areas at the base of the fruit
near the core.
• These areas eventually darken and in severe cases the entire internal flesh
turns brown to black in color.
• Control of internal darkening may be obtained by waxing the fruit.

52. FleshTranslucency
• It is a physiological disorder in which the internal flesh becomes
shiny and translucent in appearance.
• It is more common in less mature harvested fruit.
• Translucency begins before harvest and continues during
storage.
• It is generally more common in fruits with small crowns.
• Waxing can reduce the rate of translucency development after
harvest.
• Translucent fruits are more susceptible to mechanical injury,
which leads to intracellular sap leakage and loss of marketable
fruit.

53. Objective: To remove the field heat.
Movement of the caloric energy from the
product to the cooling substance.
Cooling

54. Pineapple on roadside market, Nagaland

55. Pineapple Market at DimapurTransportation of pineapple in CFB boxes

56. Value addition of
Pineapple

57. Standard Measurements
• 1/4 tsp 1 ml
• 1/2 tsp 2 ml
• 1 tsp 5 ml
• 1 tbsp 15ml (3 tsp)
• 1/4 cup 50 ml
• 1/3 cup 75 ml
• 1/2 cup 125 ml
• 2/3 cup 150 ml
• 3/4 cup 175 ml
• 1 cup 250 ml (225 g)

58. FPO Specifications
Source: ICAR Research Complex for NEH Region, Umiam Meghalaya

59. Pineapple juice
Mature/ripen fruit Peeling and coring
Crushing/pulping and
juice extraction
Filtration with the
help of muslin cloth
Filling into glass
bottles & sealing
Processing in boiling
water
(15-20 minutes at
85°C)
Cooling Labeling & Storing

60. Pineapple Squash
Mature/ripen
fruit
Peeling and
coring
Crushing/pulping
and juice
extraction
Filtration with
the help of
muslin cloth
Mixing of syrup
(sugar +water +
citric acid) with
juice
Addition of
permitted
essence, colour
& preservatives
Mixing
Bottling and
Capping
Labelling
Storing

61. Recipe for Pineapple Squash
Source: ICAR Research Complex for NEH Region, Umiam Meghalaya

62. Ready-to-Serve (RTS) Beverage
Mature/ripen
fruit
Peeling and
coring
Crushing/pulping
and juice
extraction
Filtration with
the help of
muslin cloth
Mixing of syrup
(sugar +water +
citric acid) with
juice
Addition of
permitted
essence, colour
& preservatives
Mixing
Bottling and
sealing
Processing in
boiling water (15-
20 minutes at 85
°C)
Labelling &
Storing

63. Recipe for Pineapple (RTS) Beverage
Source: ICAR Research Complex for NEH Region, Umiam Meghalaya

64. Pineapple Jam
Pineapples (Fresh
and firm fruits)
Peeling, removal of
eyes, core
Cutting into small
pieces & crushing
Addition of sugar &
citric acid (1.0-1.4 kg
sugar/kg product &
5-10 g citric acid)
Heating for 15-25
min.
Addition of Pectin
powder (3.5-5.0 g/kg
product)
Test for end point
Addition of colour
and essence
(optional)
Filling in sterilized
glass jars while hot
Cooling for 4-5 hours Sealing and storing

65. Recipe for Pineapple Jam
Source: ICAR Research Complex for NEH Region, Umiam Meghalaya

66. General process flow for canned pineapple
Fruit receiving
Fruit preparation
(peeling &
coring)
Slicing Sorting
Cutting Filling
Syrup &
pineapple juice
Exhausting
Seaming
Thermal
processing
Cooling Packing
Labelling Storage Shipping

67. Kesari
Ingredients (For 500 g of Kesari = 525 ml)
• 1 cup Rava
• 1/2 cup Ghee
• 500 gram Fresh Pineapple
• 2 cups Water
• 11/4 cup Sugar
• few Cardamoms powdered
• 2 tbsp Cashew nuts and raisins (fried in 2 tsp ghee)
• A pinch Salt
• A few drops Pineapple essence
• Semolina (rawa) kesari is simple South-Indian dessert mainly prepared during
festive and special occasions.
• Adding fruits make it tastier. Fresh pineapple chunks are being used for this recipe.

68. Method
• Cut, slice pineapple and grind partially; powder cardamom.
• Heat a pan (no ghee), put the rava into the pan
• Heat it until golden brown with constant stirring.
• Put the rava into a dry plate.
• Put 1 tea spoon of ghee from 1/2 cup given, fry cashew nuts, raisins and
keep.
• In the same frying pan, add rava, fry for 2 seconds; add 2 cups of water,
mix well and bring to boil;
• Boil in low flame, till rava is half cooked; add ground pineapple pieces,
mix well and cook for few seconds.
• Add sugar, cardamom powder and mix well; add ghee, stir well, cook till
the mix is thick and leaves the sides of the pan.
• Transfer kesari onto a big bowl and Garnish with fried cashew nuts and
raisins; serve hot or cold.

69. Pickle
Ingredients (For 500 g pickle = 525 ml)
• 250 gram Pineapple
• 3 tbsp Coconut oil
• 1 tsp Ground mustard seeds
• 1/2 tsp Mild chilli powder
• 1/4 tsp Turmeric
• 50 gram Green chilly
• 25 gram Small onion
• 50 gram Garlic
• A few Springs fresh curry leaves
• 1/4 tsp Black pepper, finely ground
• 100 gram Sugar
• 100 ml Vinegar
• Pickles are generally spicy; they can also be made sweet by adding sugar.
• Spicy pickles are very important item in Indian meal

70. Method
• Cut the pineapple into eight long wedges, and then
remove the tough core from each wedge.
• Chop each pineapple wedge into small pieces, about the
size of a dice.
• Heat the coconut oil in a saucepan, add the spices and
fresh curry leaves; when they fizzle add the pineapple.
• Add the sugar and vinegar and cook gently until the
mixture is thick and slightly jammy.
• Transfer pickle into a bowl

71. Halwa
• Pineapple halwa is a pineapple flavored mouth watering sweet dish.
• It is a delicious dessert dish which can be served as a snack or after
meal
Ingredients (For 400 g of Halwa = 425 ml)
• 1-1/2 cup Pineapples (grated)
• 150 gram Sugar
• 1/2 cup Khoa (grated)
• 1/2 cup Milk
• 1/2 tsp Cardamom Powder
• 1/2 glass Water
• 2 tbsp Ghee
• 2 or 3 Almonds

72. Method
• Take water in a pan and heat it on a medium flame.
• Now add the grated pineapple in it for boiling.
• Then add sugar and ghee.
• Stir continuously.
• Then add milk and Khoa and mix gently till the water
evaporates.
• Cook it for at least 10 minutes at low flame
• Now remove from the flame and sprinkle cardamom powder.
• Finally garnish with almonds and serve hot.

73. Candy
Ingredients (For 500 g of candy): 525 ml
• 500 gram Pineapple (moderate size)
• 250 ml Water
• 4 cups Sugar
• Candy is a very sweet food.
• Sugar syrup and fruits are its basic ingredients.

74. Method
• Peel the pineapple; remove eyes, core and wash
• Slice into cubes. Prepare the syrup, 2 parts sugar to 1 part water.
• Boil the pineapple in the syrup for 20 minutes.
• Soak in syrup overnight.
• Strain and wash well in water.
• Dry in solar drier for 16-20 hours.
• Let cool.
• Roll over sugar and wrap in cellophane.
• Put in plastic bags; seal open end of bag with the flame of a candle

75. Pudding
Ingredients (For 1 kg of pudding = 1.025 liter)
• 250 gram Pineapple
• 10 Slices soft white bread
• 100 gram Soft butter
• 350 ml Milk
• 1 tbsp Lime juice
• 1/4 tsp Ground nutmeg
• 1/4 tsp Ground cinnamon
• 1/4 tsp Ground clove
• 2 large Egg white (beaten)
• 2 large Egg yolk (beaten)
• 250 gram Granulated sugar
• 1 tsp Vanilla essence
• 1 tsp Cardamom powder
• 50 gram Raisins
• Pineapple pudding is a healthy dessert, as it is made up of pineapple
fruit.
• The fresh ingredients make the dessert even more delicious.

76. Method
• Preheat oven to 175°C.
• Cook the pineapple with half cup of water and 2 tbsp of sugar and drain it.
• Keep the pineapple aside.
• Heat a pan, put the milk into the pan and allow to boil with constant
stirring.
• When the milk is boiling add the bread powder and cook it for 10 minutes.
Keep aside for cooling.
• In a medium mixing bowl, combine butter, sugar and egg yolk. Mix well.
Add ground cinnamon, nutmeg powder, ground cloves, cardamom powder
and vanilla essence.Add cooked pineapple to it. Beat until well mixed.
• Pour over cooled milk and bread mixture. Fold the beaten egg white little
by little to this mixture.
• Place it in a pudding dish and sprinkle with raisins and cashew nuts.
• Bake in the preheated oven for 45 minutes, until the surface is golden
brown.

77. Payasam
Ingredients (For 1 liter of payasam = 975 g)
• 250 gram Pineapple
• 3/4 cup Grated jaggery
• 50 gram Chowari
• 2 tbsp Ghee
• 1/2 cup Water
• 1 cup Coconut milk (first milk)
• 2 cups Coconut milk (second milk)
• 2 tsp Cardamom powder
• 15 gram Cashew nut
• 10 gram Raisins
• Payasam / Kheer is an Indian sweet dessert.
• Pineapple payasam is made with pineapple, chowery (Sago) and milk

78. Method
• Roast the nuts and raisins in 1 tablespoon of ghee and keep it aside.
• Boil the pineapple pieces in a thick bottom pan, along with a little water.
• When the pineapple is done, add the ghee and fry it well.
• Add grated jaggery and cook till the color changes to dark brown.
• When it is nicely done, add the third extract of the coconut milk and cook
till the payasam is thick and add cardamom powder.
• Lower the flame and add the second extract followed by the first extract.
• When the first extract begins to boil, add the washed chowari.
• When the chowari is cooked and payasam is nicely done, remove from
flame.
• Add the roasted cashew nuts and raisins.
• Remove from flame and allow cooling

79. Pulissery
Ingredients (For 1 liter of Pulissery = 975 g)
• 2 cups Pineapple cut into pieces
• 2 Green chilli
• 2 or 3 Curry leaves
• 1/2 tsp Turmeric powder
• 1 cup Yogurt / Curds
• Salt to taste
Grind to Paste
• 1 cup Grated coconut ( fresh )
• 1/2 tsp Jeera / cumin seeds
• 2 pods Garlic
• 2 or 3 Curry leaves
• 2 Green chilli

80. For Seasoning
• 1 tsp Mustard
• 4 Dry red chilli
• 1/4 tsp Fenugreek seeds
• A few Curry leaves
• 1 tbsp Coconut oil
• Clean and cut the pineapple into small pieces.
• Cook the pineapple pieces along with a little water,
turmeric powder, chilli powder, & salt until it turns to soft
and tender.
• Grind and make a paste of coconut, jeera, 2 green chilli, 2 -
3 curry leaves with little water
Method

81. • Add to the cooked pineapple. Also add whipped yogurt,
mix well and bring to a boil. Cook for a minute.Take off
from stove.
• For seasoning - heat oil in a pan, add mustard.
• When it pops, add fenugreek seeds, whole red chilli and
curry leaves.
• Add to the pulissery.
• Serve as a side dish with rice.
Method contd..

82. Pineapple upside down cake
Ingredients (For 1 kg cake = 1.025 liter)
• 1 cup Maida
• A pinch Salt
• 1 tsp Baking powder
• 1tbsp Vanilla essence
• 1/4 cup White sugar
• 1/4 cup Butter
• 1 large Egg
• 1/4 cup Low fat milk

83. For topping:
• 1 1/2 tbsp. Butter
• 1/4 Cup Cup brown sugar
• 4-5 Pineapple slices (tinned and drained)
• 6-7 Glazed cherries
Method
• Preheat oven to 175oC. Grease and flour a round baking pan.
• Prepare the topping by melting butter in a pan and add brown sugar.
• As the sugar melts and foams, cook on medium flame for a minute and
pour into the baking pan.
• Over this sugar layer, place pineapple slices and in the center of each
pineapple piece place a glazed cherry.
• Keep aside

84. • Sieve Maida, baking powder and salt in a bowl.
• In another bowl, cream butter and sugar. Use a hand blender to
make a smooth creamy mixture. Add the beaten egg and
combine well. Add vanilla essence and combine.
• Fold the Maida mixture little by little alternating with milk. Do
not over beat; just fold them dry till there is no trace of any flour.
• Pour batter over the fruit layer. Bake in pre heated oven for 45
minutes or till a tooth pick inserted into the cake comes out
clean. Place on a wire rack to cool, slice and serve at room
temperature.
Method contd..

85. Pineapple ball
Ingredients (For 500 g of ball = 525 ml)
• 1 cup Rava
• 1/2 cup Ghee
• 500 gram Fresh Pineapple
• 1 tsp Seasame
• 11/4 cup Sugar
• 1/2 tsp Cardamoms (powdered)
• 2 tbsp Cashew nuts and raisins (fried in 2 tsp ghee)

86. Method
• Cut the pineapple into small pieces and cook it with low fire.
• Grind the pineapple to make a paste.
• Add ghee to the heating pan. Put the rava into the pan and heat it until
golden brown with constant stirring. Put the rava into a dry plate.
• Put 1 tea spoon of ghee from 1/2 cup given, fry cashew nuts, raisins and
keep.
• Fry seasame in low fire.
• Prepare the syrup, 2 parts sugar to 1 part water.
• Boil the pineapple in the syrup for 5 minutes and add rava to it.
• When it reaches in the form of making ball add cashew nuts, raisins,
powdered cardamom and sesame. Make balls of convenient size and
serve into a bowl.

87. Pineapple ice-cream
Ingredients (For 1 liter of Ice-cream = 975 g)
• 1 litre Milk
• 1/4 cup Custard powder
• 1 tin Condensed milk
• 1/2 cup Pineapple
• 1/4 cup Sugar syrup
• 2 drops Pineapple essence

88. Method
• Boil the milk, custard powder and condensed milk to make
the custard.
• Heat the pineapple with sugar syrup till the pineapple gets
well cooked.
• Mix the custard, cook pineapple and add the pineapple
essence to it.
• Beat the mixture well using an egg beater.
• Convert it to an ice-cream tray and freeze it for 4 – 6 hours.
• Serve it chilled.

89. Wine
Ingredients ForWine
• 1 kg Pineapple
• 2 kg Sugar
• 10 cup Water
• 2 tbsp Yeast
• Pineapple wine is made from the juice of
pineapples.
• Fermentation of the pineapple juice takes place in
temperature-controlled vats and is stopped at near-
dryness

90. Method
• Wash the pineapples and cut into small pieces. Don't remove its skin.
• Boil it for about 5 minutes with water and 1 kg sugar.
• When cool, add yeast and store in an air tight mud vessel for 20 days.
• Stir the content daily with a wooden ladle.
• After 21 days, filter the wine through a fine cloth. Do not squeeze the
contents.
• Add the remaining sugar and store it for another 21 days without
stirring

91. Vinegar
Alcohol fermentation
• Wash the pulp of the ripe fruits.
• Mix well and one part mashed fruits with three parts of water.
• Press the mixture through a cheese cloth with double thickness.
• Add 1.5 kg of sugar for every 9 liters of the diluted juice, and pasteurize it at 65 °C for
20 minutes.
• Cool and transfer the mixture in a suitable container.
• Add two tablespoon of yeast.
• Cover the container with the clean cheese cloth or loose cotton wad.
• Allow the solution to ferment from four to seven days until no more carbon dioxide
bubbles form.
• Strain the liquid through the clean cheese cloth to remove the yeast and other solid
materials.
• Pasteurize the alcoholic liquid at 65°C and allow it to cool
• Processing pineapple into vinegar is a good way of turning over ripe
• Blemished or surplus fruits, discarded cores, peels and trimmings into
money.

92. • To the alcoholic solution, add 2 liters of the mother vinegar or
starter for every volume of the formulation indicated above.
• Mother vinegar may be obtained from the National Institute
of Science andTechnology (NIST), Orissa or elsewhere.
• Set it aside undisturbed for one month or until maximum
sourness (acidity) is obtained.
• To develop desirable aroma and flavour, allow the vinegar to
age in the barrels, or earthen jars filled to capacity.
• Filter the vinegar and pasteurize it to kill microorganisms
before bottling the product.
• If clear vinegar is desired, add the well-beaten white of two
eggs for every 10 liters of vinegar and stir it until the egg
white coagulates.
• The clear vinegar is obtained by filtering.
Acetic acid fermentation

93. Pineapple juice Canned Pineapple slice
Value added products of pineapple

94. Pickle Kesari Halwa Candy
Pudding Payasam Pulissery Upside down cake
Source: Pineapple Research Station (Kerala Agricultural University)
Value added products of pineapple

95. Pineapple ball
Wine
Ice-cream
Source: Pineapple Research Station (Kerala Agricultural University)
Dehydrated slice
Value added products of pineapple

96. Other uses
Pineapple
Bromelain
Fiber
Ornamental
Value
Animal
Feed
Folk
Medicine
Cleaning
Juice