|Pineapples - Excellent Quality|
|Pineapple Picked Green - Poor Quality|
|Fresh Pineapple Plant|
|Pineapple Overripe - Yellowing, Leaves Turning Brown|
Grades: Fancy|No.1|No.2|Hawaii Fancy|Hawaii No.1
Store: Unrefrigerated|Optimum Temperature +10C/50F
Remarks: Hawaiian pineapple are the best quality, while Mexican is usually the worst because it’s picked too green. Pineapple do not ripen after being harvested. Most growers offer a premium grade “ripe-n-ready” pineapple referred to as “gold” or “jet-fresh”.
Displaying: Pineapple can be stacked several layers high with little impact. Stack riper fruit on top and rotate regularly. Ripe pineapple emit a wonderful tropical aroma. Cull fruit showing signs of mold, decay or dryness, this includes dried out leaves and moldy bottoms. Overripe fruit can be sold as ½’s, used for fruit salad and samples; throw out as a last resort.
Receiving: If available, check the Lot Number, Grower Number and Packing Date. Weigh boxes, inspect fruit for color, mold and maturity. A green-reddish color on the bottom is a sign of decay beginning to set in. Dry brown leaves and leaves coming away too easily from the fruit are signs of age (test by pulling on leaves). Firmly press your thumbs against the surface for softness. Fruit with a dull translucent appearance is an indicator of chilling. Overripe fruit and shipments in general with an accumulation of more than 10% defects should be rejected.