Value addition in Pineapple

Pineapple in Meghalaya

Pineapple (Ananas comosus) is non-climacteric fruit grown widely in Meghalaya. It is rich in vitamin C, magnesium calcium, potassium, iron and the protein digesting enzyme, bromelin. Kew and Queen are the two promising cultivars of pineapple In North East India. Kew variety is characterized by the big sized fruits (1.5-2.5 kg) which are oblong and tapering slightly towards the crown. The flesh is light yellow and very juicy when ripe. Queen variety fruits are of the weight 0.9-1.3 kg in general. The flesh is deep golden-yellow less juicy than Kew, crisp textured with a pleasant aroma and flavour. Pineapple plants flower 10-12 months after planting and fruits become ready 16-18 months after planting. In natural condition it is harvested during May-August. Fruits which mature in the winter are acidic. The fruits with crown can be kept for 10-15 days after harvesting.

Pineapple Juice

It is the juice extracted from pineapple that can be marketed by bottling in to sterilized bottles or can. By adding preservative at a specified level (KMS <70ppm or Benzoic acid < 120 ppm), the shelf life of the juice can be extended to 6-7 months. Flow chart for preparation of pineapple juice is shown below:

Pineapple Squash

Pineapple squash should be prepared from fully matured and sound pineapple fruits free from insect infestation, diseases etc. For preparation of pineapple squash required quantity of juice, sugar, citric acid, preservative (Potassium metabisulphite or sodium benzoate), water, essence and colour are calculated as per FPO specifications. It should be diluted 2-3 times with water at the time of consumption. Flow chart for preparation of pineapple squash is shown below:

Mixing of syrup with juice

Recipe for Pineapple Squash :

Pineapple Ready-to-Serve (RTS) Beverage

The pineapple RTS beverage is prepared from the extracted pineapple juice, adjusting its soluble solids and acidity as per FPO specifications for RTS beverage by mixing the juice with required quantity of sugar syrup prepared from sugar, citric acid and water. Colour and essence as per the requirements are also added and mixed thoroughly. The beverage is filled into bottles leaving a head space of 2.5 to 3.0 cm, crown corked and processed in water for 15-20 mins at 85^oC and air cooled. Flow chart for preparation of Ready-to-Serve Beverage is shown below:

Mixing of syrup with juice

Steps to be followed during Pineapples squash preparation

Recipe for Pineapple (RTS) Beverage

Pineapple Jam

Pineapple jam is solid gel made from the fruit pulp or juice, sugar, and pectin. Different steps which are essential during this product preparation is shown below :

Recipe for Pineapple Jam:

Precautions

• All the processing steps should be done under hygienic conditions
• Only potable water should be used
• During jam making the pulp should not be overcooked
• The specifications for the minimum use of additives should be strictly followed

FPO Specifications

For more details contact : Director, ICAR Research Complex for NEH Region, Umiam Meghalaya – 793 103

Phone no. 0364- 2570257 (o), Fax no. 0364 - 2570355

Source: Pamphlet published by ICAR Research Complex for NEH Region, Umiam, Meghalaya