The diagram elucidates the process of pineapple cultivation and the subsequent preparation of various pineapple products.
Overall, the procedure encompasses multiple stages from natural growth to human intervention, culminating in three distinct product routes following harvesting.
Initially, pineapples are cultivated in soil with a spacing of 26 centimeters between crowns. The optimal temperature for their growth ranges from 23 to 30 degrees Celsius, facilitating a gradual maturation over a span of seven months. Following this growth period, the application of ethylene—a naturally occurring hormone—accelerates the ripening process. Consequently, within an additional five months, the pineapples achieve a height of 30 centimeters, including the crown, and possess an approximate weight of 2 kilograms.
Post-harvest, three primary avenues for pineapple processing emerge. The first involves the extraction of juice, which commences with the removal of the top crown and the outer skin. The peeled fruit is then processed in a juicer to obtain the juice, subsequently packaged in cardboard containers. The second method entails slicing the crown off before halving the pineapple, which is then cut into rings, cubes, or quarters for canning. Lastly, the third method involves the export of whole pineapples that are coated in wax to prolong their shelf life.