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Storage & Packaging
Fruit should be cooled quickly for optimal shelf life; if stored at 45 to 46°F pineapple will continue to ripen and last up to 4 weeks. Storing fruit at 45°F or below will cause chilling injury and can impact the taste and texture of fruit.

Despite its seemingly hearty exterior—with the rough and rather barbed rind surrounding the flesh—pineapple is susceptible to bruising and other types of damage during handling
and transport.

References: Purdue University, University of Florida/IFAS Extension, Food and Agricultural Organization of the United Nations, UC Davis Postharvest Technology Center, University of Hawaii at Manoa Cooperative Extension Service.

GRADES & GOOD ARRIVAL

Generally speaking, the percentage of defects shown on a timely government inspection certificate should not exceed the percentage of allowable defects, provided: (1) transportation conditions were normal; (2) the USDA or CFIA inspection was timely; and (3) the entire lot was inspected.

U.S. Grade Standards Days Since Shipment % of Defects Allowed Optimum Transit Temp. (°F)
12-6-2 5
4
3
2
1
15-8-4
14-8-4
13-7-3
13-6-2
12-6-2
50-55° (green)
45° (ripe)

There are no published guidelines specific to Canada for this commodity.

References: DRC, PACA, USDA.

INSPECTOR’S INSIGHTS

• Surface mold, including mold in the stem area, is scored as a defect when affecting more than 25% of the fruit’s surface
• Score internal discoloration as a defect and damage when more than 10% of the edible flesh has a light- to medium-brown discoloration
• Discoloration affecting pineapple tops is a defect when more than 25% of the crown leaves are discolored.

Source: Tom Yawman, International Produce Training, www.ipt.us.com.

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