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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