Contents: 

1. Description of the plant

2. Soil and climate suitable for pineapple development

3. Preparation of the land

4. Planting 

5. Maintenance and phytosanitary protection

6. Financial information

7. Pineapple consumption and processing methods

8. Recipes

9. Additonal information

Fruit and vegetable production and consumption in Asia and the Pacific region have shown a marked upward trend over the past several years. Rising consumer demand in the region has come with greater awareness of food safety issues and increased need for convenience and quality. The fresh-cut produce sector has responded to these demands, and is currently at different stages of development across the region.

The purpose of this study was to isolate wild yeast strains present in different fruits (apple, orange and banana) and to determine the yeast growth and the amount of alcohol production at various glucose concentrations. Three fruits namely apple, banana and orange were selected as natural sources for yeast isolation. Medium used for isolation of yeast from fruits was consisting of 50 glucose, 3 malt extract, 3 yeast extract, 5 peptone and 15g/L agar. For fermentation MGYP medium used with different glucose concentrations of 5, 10, 30, 50 and 70g/L.

Contamination of roasted coffee with ochratoxin A (OTA) is directly related to the processing quality throughout the coffee production chain, from the farming to the roasting processes. The aim of this study was to evaluate the effects of roasting and particle size on the residual concentration of ochratoxin A in roasted and ground coffee. Coffee beans were artificially contaminated with Aspergillus ochraceus. The beans were roasted to three levels (light, medium and dark) and ground into three types (fine, medium and coarse) after an incubation period.

This study aimed at production of mangosteen juice using mangosteen pericarp as a natural colorant. Furthermore, quality changes of the mangosteen juice during refrigerated storage were investigated. Formula of mangosteen juice was developed based on flavor and color by addition of sucrose and mangosteen pericarp, respectively. Mangosteen juice adjusted to 18º Brix and added with 0.2% mangosteen pericarp obtained the highest sensory scores of quality attributes for flavor, color and overall liking.