Pineapple crown and slip removal on fruit quality and translucency

The removal of pineapple crowns and slips during the final stage of fruit development can alter source-sink relationships and fruit quality. Published results have reported both positive and negative effects of both crown removal and slip removal on fruit size and quality. In this study, four treatments: control (no treatment), slips removed by hand, crown removed with a knife, and both crowns and slips removed were evaluated to clarify the effect of crown removal and slip removal on fruit quality. Crowns and slips were removed one to two months before expected harvest date, soon after slip development began. The trial was repeated three times throughout the year. Crown and slip removal had minimal effect on fruit weight, shell color and titratable acidity at harvest. Removal of the crown or removal of the crown and slips did increase total soluble solids about 1%. Removal of the crown increased translucency, though in the warm season translucency severity was low. Fruit with larger crowns had less translucency. Slip removal increased translucency slightly, but when both the crowns and slips were removed the effect on translucency severity was not additive. The results support published conclusions that crowns and artificial shade reduce translucency. A negative correlation was found between the air temperature four months before harvest at the beginning of crown growth and final crown weight. Rainfall two to four months before harvest had a significant effect on slip weight. The results suggested that crown removal can impact fruit quality and the occurrence of the fruit translucency disorder with a significant seasonal response.