Penanaman Nanas/ Pineapple

Penanaman Nenas

 

1. Penyediaan tanah :

i. Pelonggaran tanah

ii. Penaburan bahan kimia

iii. Penetapan plastic hitam (menahankan kelembapan, mengawal rumput dan serangga), meggalakkan penumbuhan akar tunas

 

2. penanaman tunas nenas secara manual

- tunas ditempatkan dalam lubang cetak yang telah digorekkan

- seorang pekerja dapat menanam sebanyak 10,000 biji tunas / setengah ekar tanah sehari

 

3. penyiram dan penaburan larutan bajak secara penyemburan

 

4. nenas yang matang (buah pertama -20 bulan, buah kedua15 bulan) akan dikumpulkan secara manual dengan cara pemotongan

 

5. buah nenas diangkat ke Pusat pengumpalan untuk digradekan, dibungkus dan dijual

penanaman

Pineapple

 

Pineapple information

1. Species : Fresh consumption varieties : MD2, Josepine, LR41 and Gandul

Plantation Information

1. Basket picking operation – faster the accessible time to packing site

2. Planting density : 30 cm x 40 cm x 70 cm = 60,000 plants = 100 ton fruit

Post harvest Information

1. Packing operation : pre-grading => washing => waxing => disinfectant => drying => pre-cool => packing in carton 10-20 kg => pre-chill it before up-loading refrigerated container (7-10oC), humidity 80-90, 1500 carton (20kg) with fresh air supply / controlled atmosphere (air exchange rate 40-60 time per hour

2. Fruit packaging = 6 to 20 unit per carton depend on weight :

1. with horizontal lay down

2. vertically with divider

Operation Information

1. Average 2.5 kg per unit, pulp in the range pale to gold yellow, 13%SS and 0.6acidity (acid citric)

2. Production yield of flesh : 45-55%

3. Product :

3.1 Ripe fruit : dried fruit, canned, pickle, juice (evaporator), jams, nectars, concentrates, frozen

3.2 green fruit : filling, jellies,

4. Processing pineapple products

4.1 frozen fruit : reception > washing > juice extraction > standardization (acidity control) – lime > pasteurization (key process)> cooling > freezing > packing > cold storage (-20oC)

4.2 canned : reception > cut the crown > peeler with circular blade > core remove > frozen at -20oC > canned with syrup > exhauster with steam > sealing > sterilization > cooling > labeling > packing

4.3 jellies : 45% pulp 55% sugar and cook up to 65-68% Solid

4.4 vinegar : waste of pineapple to produce vinegar (sugar content 8-20%)

4.5 jam : 100 g pul : 75 g sugar cook until thick

 

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一条回应 to “Penanaman Nanas/ Pineapple”

  1. cheahhuayen Says:

    Thank you for your comment as I can’t reply asap cos i pregnant now will be late to updated my info.

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