The 5th International Conference on Renewable Energy, Sustainable

Environmental, Agricultural and Artificial Intelligence Technologies

18th –20th, December 2023
Bangkok, Thailand

Effect of crown removal method on the quality of ‘Trat Si Thong’ pineapple

Noppawat Armattayawong, Deena Amincen, Chutatip Thumthurasran and
Jenjira Chumpookam*
Department of Horticulture, Faculty of Agriculture, Kasetsart University, Bangkok, Thailand
*
Corresponding author E-mail: fagrjrc@ku.ac.th

Abstract: This study aimed to assess the effects of various techniques for removing the crown on the quality
of 'Trat Si Thong' pineapples. The trial followed a completely randomized design, consisting of four
treatments, each replicated 20 times. 1) Control (no modification to the crown), 2) Crown fracturing, 3)
Excavation of the apical meristem of the crown, and 4) Partial removal of the crown. The crown experienced
breakage two months after the stimulation of flowering for the second treatment; however, in the third and
fourth treatments, either the entire crown or half of it was excised three months after the stimulation of
flowering. The results indicated that interventions including crown manipulation (such as breaking,
scooping, and partial removal) substantially expedited the harvest period and resulted in fruits with
decreased crown weight. Significantly, removing the topmost growing point of the pineapple plant resulted
in the development of larger, longer, and wider pineapples, while reducing the prevalence of cracked fruits
and sun scald. Furthermore, this approach led to fruits exhibiting a diminished yellow hue on their peel.
Nevertheless, there were no noticeable variations in the texture or color of the fruit's flesh or pulp across
the different treatments. This study emphasizes the possible advantages of employing specific crown
removal techniques to improve certain qualitative characteristics of 'Trat Si Thong' pineapples.
Keywords: Trat Si Thong Pineapple, Crown Removal Methods, Fruit Harvest Acceleration, Pineapple
Size Enhancement, Reduced Crown Weight

1. Introduction
Pineapple (Ananas comosus (L.) Merr.) is one of Thailand's cash crops. In 2021, Thailand harvested
559,550.51 rai of pineapples, harvesting 2.08 million tons, an average of 3,720.66 kilograms per rai.
Ministry of Agriculture and Cooperatives, 2023) Pineapple products can be exported 19,832.53 million
baht. Canned pineapples amounted to 9,421.78-million-baht, processed pineapples 7,076.03 million baht.
Pineapple juice 3,048.35-million-baht, Fresh pineapple 228.81 million baht and frozen pineapple 57.56
million baht. Pineapples grown in Thailand can be classified into 3 groups: Smooth Cayenne, Queen and
Spanish, each with different external morphology and flavor [1, 2]. Trat si thong pineapple is a pineapple
belonging to the Queen group. Large size, weight from 0.5-2 kg, with thin green color. When ripe, the
whole fruit is golden yellow. The fruit buds bulge out clearly. The fine flesh has a dark yellow color. It is
not juicy, less fibery, and has a sweet and aromatic taste. There is a gap in the flesh, a uniform core. Crispy,
can be eaten. Sweetness ranges from 15-20 degrees Brix.
Golden Trat pineapple variety is an ideal pineapple for fresh consumption. It can generate quite a lot
of income for farmers, grow and harvest all year round. The yield is in demand in both domestic and
international markets. Pineapples usually bloom naturally during cold weather or during winter, but in
commercial pineapple production, pineapples are induced to bloom so that they can manage their plots
efficiently and manage their yields as planned [3]. There are two chemicals commonly used to induce
pineapple flowering: calcium carbide and etivon. After forcing the pineapple flowering. Farmers have to
pick pineapple corks so that they do not grow and increase the weight of the fruit. In pineapple production,
pineapple corks are large and need food and water to grow [4]. Water and food are obtained from the plant
through the fruit stalks and fruit cores to the cork. The cork stops growing at the stage of maturity and enters
the dormant stage. The core of the cork is a small stem that can grow into a new plant, and the cork or
picking of the cork destroys the growth tissue of the cork, causing the cork to grow less. Smaller sizes, and
less food to feed the cork. Food is sent to feed more fruit, making it larger and more beautiful in shape [5].

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 Pattavia variety was found that removing one-third of the cork diameter 0, 15 and 30 days after
flowering resulted in an increase in the weight and width of the fruit compared to no stopper. On boring
corks of the Pattavia pineapple variety. It was found that boring one-third of the cork diameter in the pre-
flowering period, 50% flowering period, and 1 month after flowering resulted in an increase in the weight
and width of the fruit. The weight and size of the stopper are smaller. Compared to the natural discharge of
the cork. Experimented with cutting the cork and leaves of the Hawaiian Gold pineapple variety by cutting
the cork and leaves 1 month before harvesting. Therefore, this experiment aims to study the effect of
pineapple cork destruction characteristics on the quality of the Golden Trat pineapple variety.

2. Methodology
Study on the effect of cork destruction method on the quality of pineapple varieties of Golden Trad
the Golden Trad pineapple plant, about 1-year-old, is planted in a 17-inch black plastic pot and watered
twice a week. Stimulate flowering with a solution of 300 ppm with a concentration of 10 liters. Mix with
urea fertilizer (46-0-0) in the amount of 100 g and drop 100 ml per tree: 2 times (7 days apart). In the period
after solution installation. Refrain from watering for 3 days. Fertilize after the inflorescences stretch high
out of the bush shape. Always apply fertilizer formula (16-16-16) at the amount of 15 grams per plant. 2
times (each time 1 month apart) until near harvest, add potassium chloride fertilizer (0-0-60) amount of 15
grams per plant. When the pineapple fruit is 113 days old, spray around the fruit with a solution of 17 ppm
of gibberellic acid. Plan a Completely Randomized Design (CRD) experiment with 4 treatments (Figure 1)
of 20 iterations of 1 pot per pot, for 80 pots with Treatment 1: does not break the cork (control unit),
Treatment 2: Stopper, Treatment 3: Tissue boring and Treatment 4: Cut the cork in half.

Figure 1. Different methods of removing the crow of ‘Trat Si Thong’ pineapple A) Nothing done to the
crown (control), B) Breaking the crown, C) Scooping the apical meristem crown and D) Cutting off half of
the crown

The 55 days after flowering stimulation. Perform the second treatment by using your hands to cut
the cork of pineapple and place it in the same place. After stimulating flowering for 94 days. Treatment 3
by using a flat iron bar, boring the pineapple cork, boring at the growth tissue of the pineapple cork, and
the 4th treatment using a knife to cut half the cork of the pineapple as follows:

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1. The harvest period (days) counts the number of days from the solution's sowing date.
2. Live fruit weight and cork weight (g) Measure with a digital scale, 2 decimal places.
3. Effect width Fruit length and core thickness (cm) are also measured. Digital Vernier caliper
4. Effects of crust burns and consequences of peel cracking (%)
5. Color meter model CS-10, manufactured by Hangzhou CHNSpec Technology, China, is measured in
the middle of the peel of the pineapple on both sides and the middle of the flesh of the pineapple on both
sides by recording the readings in the CIE (International Commission on Illumination) system as follows:

L * = Brightness, from 0 (black) to 100 (white)

A* = red to green, from + (red) to – (green)
b * = yellowness to blue, ranging from + (yellow) to – (blue).
Chroma = saturation or color freshness, + (high saturation or bright colors), and – (low saturation).
hue angle = hue value, expressed in degrees, where h = 0º (red), h = 90º (yellow),
h value = 180º (green), h value = 270º (blue)

Firmness is measured with a firmness tester (model FT-011, manufactured by TR TURONI S.r.l.,
Italy) using a cylindrical pressure bearer with a diameter of 0.6 cm and a reading measured in kilograms
per square centimeter. Calculate the measured value in Newtons per square centimeter (N/cm2).

Pressure of the indenter x Earth's gravity

Tightness (N/cm2) =
Cross-sectional area of the indenter

• Total soluble solids Total Soluble Solids (TSS) are measured in ºBrix degrees with a hand
refractometer manufactured by Atago, Japan.
• The pH of the pineapple juice solution is used to measure the pH value using the pH meter model
PH20, produced by Apera Instrument, China.
• Titration acidity (TA) sucks 1 ml of micropipette juice into an Erlenmeyer flask, 1 drop of 1%
Phenolphthalein as an indicator, and then titration with 0.1N NaOH until it turns pale pink.
Record readings Calculate the value of a formula.

N base x ml of NaOH x meq.wt.of citric acid x 100

TA (%) =
Milliliters of juice used

N base = amount of 0.1N NaOH used in titration (ml)

meq.wt. of citric acid = 0.064
The ratio of total soluble solids to titrated acid content (TSS/TA)

Statistical data were analyzed and mean difference was compared according to Duncan's New
Multiple Range Test (DMRT) method at 95% confidence. The experiment was conducted at two distinct
sites within the Faculty of Agriculture at Kasetsart University in Bangkok. The initial site was Experimental
Plot 2, situated under the Department of Horticulture. The plot offered a regulated setting for carrying out
diverse horticulture investigations. The second site was the Fruit Tree Production Physiology Laboratory,
which is likewise located in Experimental Plot 2 of the Department of Horticulture. This laboratory is
furnished with specialized amenities for investigating the physiological aspects of fruit tree cultivation. The
experimental trial lasted from February 2022 to July 2022, covering several seasonal fluctuations that could
influence the study results. This time frame facilitated the examination of various stages of growth and
physiological reactions in the plants under investigation.

3. Results and discussion

35
 The impact of cork damage on the quality of the Golden Trat pineapple variety. The experiment
yielded the following results: The Golden Trat pineapple type has an average harvest period of 136.79 days,
which is the slowest and statistically different from cork destruction methods. Pineapples chopped in half
had an average harvest time of 135.21 days, which differs statistically from cork depletion and cork
reaming, which resulted in a faster harvest time. The average harvest period is 134.07 and 133.85 days,
respectively, which could be attributed to food and water being transferred to the cork via the fruit stem and
corev[6]. When the cork is destroyed, it requires less food and water to nourish the rest. As a result,
pineapple fruit has a shorter harvest time [7,8].
Pineapples with boring tissue had an average live weight of 495.67 grams, which was the highest
and not statistically different from corks with an average weight of 453.09 grams; however, there was a
significant statistical difference with pineapples that did not break the cork (control) and were cut in half,
with an average weight of 408.52 and 422.52 grams, respectively. The pineapples that did not break the
cork (control unit) had the highest average live weight of 186.52 grams, and there was a statistical difference
between cork destruction methods. The average cork weight of pineapples was 9.75 grams, which was the
smallest and statistically different from boring and cutting in half, resulting in average peak weights of
92.22 and 80.40 grams, respectively.
Fruit Length Pineapples with cork dissection and cork reaming had average fruit lengths of 9.66
and 9.84 cm, respectively, which was greater and statistically significant than non-destructive cork (control)
and half-stopper cutting, which resulted in pineapples with average fruit lengths of 9.29 and 9.37 cm,
respectively. Fruit's width It was discovered that pineapples boring growth tissue had an average fruit width
of 9.94 cm, which is the most and not statistically different from cork removal with an average fruit width
of 9.33 cm, but there was a significant statistical difference with pineapples that did not break the cork
(control unit) and were cut in half, with an average fruit width of 9.17 and 9.23 cm, respectively.
The destruction of the cork has an impact on the fruit's live weight effect. The length and width of
the results are consistent with the findings [10]. Stripping and drilling out one-third of the pineapple stopper
diameter increased fresh fruit weight and width. The cork component of the pineapple stops developing due
to tissue growth injury, reducing the cork's living weight. The remaining food is fed to the fruit in greater
quantities, resulting in the fruit's live weight. The length and width of the fruit increase. The findings are
congruent with Chen and Paull's [10] investigation, which discovered that cutting the cork had no influence
on the live weight or size of the fruit. As a result, the food can be sent to feed the cork as usual. The size of
the core was discovered that pineapple that did not remove the cork (control unit) and destroyed the cork
in different ways had no influence on the statistical difference, with core sizes ranging from 2.26 to 2.37
cm. Firmness There was no statistical difference between pineapples that did not destroy the cork (control
unit) and those that destroyed the cork in different ways, with firmness ranging from 21.03 to 21.09 N per
square centimeter.
The pH value revealed no statistical difference between pineapples that did not destroy the cork
(control unit) and those that destroyed the cork using various methods, with pH values ranging from 4.02
to 4.08. Total solids dissolved in water. There was no statistical difference between pineapples that did not
destroy the cork (control unit) and those that destroyed it differently. Table 1 shows that the total dissolved
solids range from 17.19 to 17.42 ºBrix. How much acid can be titrated There was no statistical difference
between pineapples that did not destroy the cork (control unit) and those that destroyed the cork using
different methods, with acid titration ranging from 0.84 to 0.85%.The ratio between soluble solids and
titrable acid content There was no statistical difference between pineapples that did not dissolve the cork
(control unit) and those that damaged the cork using different ways, with soluble solids to titrable acid level
ranging from 20.50 to 20.94 (Table 1).
It was discovered that the pineapple that pierced the growing tissue did not burn the fruit. However,
the non-destruction of the cork (control unit), cork depletion, and cutting in half caused the pineapple to
burn 7.14, 50, and 7.14%, respectively. This is because the young fruit stem is not strong enough to support
the weight of both the fruit and the pineapple cork, causing the pineapple fruit to lean to one side [11]. In
addition, the cork adds to the shade effect. When the cork is destroyed, the resulting surface receives even
more sunshine. Pineapple leaves can help treat bark burns. Also, we explored how to protect the fruit from

36
deadlight and how to wrap the fruit in carbon paper bags, white paper bags, and brown paper bags. It has
been discovered that wrapping pineapple fruit in various paper bags can help avoid the appearance of burns
[12]. It was discovered that pineapples that were not damaged by the cork (control unit), cork
decompression, boring of growth tissue, and cutting in half broke 14.29, 85.71, 7.14, and 21.43 percent,
respectively (Table 1). As a result, fissures occur between the sub-effects.

Table 1. Effect of crown removal method on fruit size and fruit quality of ‘Trat Si Thong’ pineapple at
harvesting

Treatment Harvesting Fruit Crown Fruit length Fruit Core size Firmness
date weight weight (cm) diameter (cm) (N/cm3)
(days) (g) (g) (cm)
Nothing done to the 136.79 a /1 408.52 b 186.52 a 9.29 b 9.17 b 2.30 21.06
crown (control)
Breaking the crown 134.07 c 453.09 ab 9.75 c 9.66 a 9.33 ab 2.37 21.03
Scooping the apical 133.85 c 495.67 a 92.22 b 9.84 a 9.94 a 2.33 21.09
meristem crown
Cutting off half of the 135.21 b 422.52 b 80.40 b 9.37 b 9.23 b 2.26 21.06
crown
F-test * * * * * ns ns
CV% 0.93 21.00 17.61 4.99 9.63 9.93 4.65
1: Means in the same column followed by different letters are significantly different (p ≤ 0.05) by DMRT.
*: Means statistically significant difference p ≤ 0.05.
ns: Means not statistically significant different.

Table 1. Effect of crown removal method on fruit size and fruit quality of ‘Trat Si Thong’ pineapple at
harvesting (Cont.)
Treatment pH TSS TA (%) TSS/TA Sunburn Cracking
(°Brix) fruit (%) fruit (%)
Nothing done to the crown 4.04 17.42 0.84 20.94 7.14 14.29
(control)
Breaking the crown 4.07 17.27 0.84 20.84 50 85.71
Scooping the apical meristem 4.08 17.19 0.85 20.50 0 7.14
crown
Cutting off half of the crown 4.02 17.23 0.84 20.58 7.14 21.43
F-test ns ns ns ns - -
CV% 2.66 4.62 10.73 13.27 - -

Table 2. Effects of crown removal method on peel and pulp color of ‘Trat Si Thong’ pineapple at harvesting
Treatment Peel
L* a* b* chroma hue angle
Nothing done to the 32.55 a /1 9.96 30.64 44.18 77.43 a
crown (control)
Breaking the crown 25.81 b 11.15 27.23 38.05 73.37 a
Scooping the apical 34.87 a 10.86 30.80 32.10 62.73 b
meristem crown
Cutting off half of 33.71 a 10.78 25.70 35.21 72.81 a
the crown
F-test * ns ns ns *
CV% 22.75 28.65 25.74 29.60 16.16

37
Table 2. Effects of crown removal method on peel and pulp color of ‘Trat Si Thong’ pineapple at harvesting
(Cont.)
Treatment Pulp
L* a* b* chroma hue angle
Nothing done to the 73.59 -1.53 38.11 39.07 92.56
crown (control)
Breaking the crown 72.72 -1.30 38.65 40.82 91.64
Scooping the apical 72.27 -1.30 38.52 41.88 91.78
meristem crown
Cutting off half of 72.51 -1.58 38.23 39.59 92.23
the crown
F-test ns ns ns ns ns
CV% 2.81 18.74 12.81 15.62 1.50
/1 : Means in the same column followed by different letters are significantly different (p ≤ 0.05)
by DMRT.
* : Means statistically significant difference p ≤ 0.05.
ns : Means not statistically significant different

Figure 2. ‘Trat Si Thong’ pineapple fruits at harvesting A) Nothing was done to the crown
(control), B) Breaking the crown, C) Scooping the apical meristem crown and D) Cutting off half of the
crown.

38
 On the peel of the pineapple, a yellowish-green tint was discovered, which suggested that the fruit
that had not caused any damage to the cork and the pineapple that had been sliced in half had a peel of the
same hue when compared to one another. It is a yellowish-brown tint on the pineapple peel with the cork
attached to it. Figure 2 depicts the peel of the pineapple, which is yellow-orange and constitutes the main
growing tissue of the pineapple. Based on the luminosity value (L*), pineapples that were not damaged by
the cork, bored the growing tissue, or sliced in half did not have a statistically significant difference in L*.
The L* ranged from 32.55 to 34.87, indicating no significant variation in the luminosity value. The L*
value, on the other hand, was greater and statistically different from the corked pineapple, which had a L*
value of 25.81.

Figure 3 ‘Trat Si Thong’ pineapple pulp at harvesting A) Nothing done to the crown (control), B)
Breaking the crown, C) Scooping the apical meristem crown, and D) Cutting off half of the crown

This indicates that the peel color of the corked pineapple was less bright than the peel color of the
corked pineapple (Table 2). Therefore, the shell's brilliance is lessened. In terms of the values of a* and a*,
which varied from 9.96 to 11.15 throughout the investigation, there was no statistically significant
difference between the two; in fact, there was no difference. The range of values for a* and a* spans the
whole time of the study. Between the two b* values, which ranged from 25.70 to 30.80, there was no
statistically significant difference between them. There was a substantial disparity between the values. The
range comprises the complete gamut of conceivably attainable or attainable values. There was a significant
variation in chroma between 32.10 and 44.18, suggesting that the pineapple peel color is exceptionally
saturated or bright (Table 2). This was discovered through the analysis of the data. The color angle revealed
that pineapple does not cause any damage to the cork. This was discovered using the color angle [13, 14].
In pineapples that bore into the growing tissue of the cork, the color angle can occur anywhere
between 72.81 and 77.43 degrees; however, it is much greater and statistically distinct from pineapples that
bore into the cork. According to Table 2, the hue angle of 62.73 indicates that the color of the peel of a
pineapple that has been bored has a less yellow hue than the color of the peel of a pineapple that has not
damaged the cork, slices the cork, or cuts the cork in half. Consequently, the amount of chlorophyll that is

39
produced in the skin of the fruit is reduced as a result of this. This results in other hues being more prominent
than they would have been otherwise [14, 15].
There was no statistical difference between L* values ranging from 72.27 to 73.59, showing that the
pineapple fruit is relatively bright. The value of a* ranges from -1.30 to -1.58, indicating that the pineapple
fruit is slightly green. The value of b* ranges from 38.11 to 38.65, indicating that the pineapple fruit is
fairly yellow. The chroma value ranges from 39.07 to 41.88, reflecting the color of pineapple fruit, which
is high saturation or vivid. The hue angle ranges between 91.64 to 92.56, indicating that the pineapple's
fruit is yellow (Table 2 and Figure 3).

4. Conclusion
Pineapple harvesting and quality have been greatly enhanced with the implementation of cutting-
edge methods that involve the manipulation of cork tissue. Initially, by penetrating the cork tissue and
subsequently dividing it in two, the pineapple harvesting procedure has been expedited and enhanced,
leading to a significant decrease in the weight of the cork. Furthermore, the implementation of corkscrew
depletion in conjunction with the extraction of growth tissue has demonstrated a beneficial effect on the
fruit, resulting in an augmentation of its mass, breadth, and length. This indicates a significant improvement
in the overall size of the fruit. Furthermore, the technique of penetrating the growing tissue has proven to
be successful in decreasing the occurrence of burns and ruptures on the fruit, demonstrating an enhancement
in its structural soundness. Finally, there has been an evident alteration in the skin hue of pineapples
subjected to these methods. The pineapples that have been corked have a loss in the brightness of their peel,
whereas those with cork growth tissue demonstrate a reduction in their yellow hue. The color variations
could suggest modifications in the ripening process or phytochemical makeup of the fruit, providing
prospective opportunities for improving quality control and enhancing pineapple agriculture.

Acknowledgements

The authors thank the Department of Horticulture, Faculty of Agriculture, Kasetsart University,
Bangkok, Thailand, for providing the facilities.

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