– Fresh pineapples with the crown free of dead or dry leaves, sound and free from rotting or deterioration that make them unfit for consumption. Clean, and practically free of any visible strange matter. – Free of pests affecting the general appearance of the product without any damage caused by pests. – Free of abnormal external moisture, except for condensation following removal from cold storage. – Free of any strange smell and/or taste. – Free from damage caused by low and/or high temperatures. – Free of internal pronounced dark spots and stains. – The length of the stalk must not exceed 2.0 cm and the cut must be transversal, straight and clean. – The fruit must be physiologically ripe, i.e. no sign of lack of ripeness (opacity, lack of taste, too porous pulp) or excessive ripeness (too translucent or fermented flesh).Ripeness Requirements: The minimum total soluble solid content in the fruit flesh should be at least 12 ° Brix (twelve Brix). For determining the Brix degree a representative sample of the juice of the whole fruit shall be taken. Selection Methods: The fruits will be selected for their quality using two (2) methods:
1. Color method:
– Most of the fruitlets (over 75%) yellow filled to the brim. – All fruitlets full of yellow with few well defined green areas. – All fruitlets full of yellow, but with green traces between the fruitlets.
2. Translucency Method:
In situ tests, measuring translucency, acidity and Brix.Provisions concerning Tolerances 3% by weight of fruits and up to 5% in other defects.