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Pineapple and papaya

  • Chapter
Biochemistry of Fruit Ripening

Abstract

The pineapple (Ananas comosus (L.) Merrill) is a terrestrial member of the diverse family Bromeliaceae. The pineapple fruit shares the distinction of being selected, developed and domesticated by peoples in tropical America in prehistoric times (Collins, 1968). The selection of seedless cultivars led to asexual propagation. The place of origin of these cultivars includes the countries of south-eastern Brazil, Paraguay and northern Argentina (Baker and Collins, 1939). Ananas (2n = 50) is distinguished from other Bromeliaceae by having syncarpous fruit of numerous sessile flowers connate with their subtending bracts and with one another, and in bearing a terminal crown of reduced leaves (Collins, 1968). The other edible relative is A. bracteatus. Of the many pineapple cultivars, Smooth Cayenne is the major commercial cultivar, though other cultivars are grown on a small scale (Collins, 1968; Samuels, 1970). There has, however, been selection with only limited breeding work (Collins, 1968; Chan, 1986; Cabot, 1989).

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  1. Horticulture Research International, Worthing Road, Littlehampton, West Sussex, BN17 6LP, UK

    Graham B. Seymour

  2. Department of Physiology and Environmental Science, University of Nottingham School of Agriculture, Sutton Bonington, Loughborough, LE12 5RD, UK

    Jane E. Taylor

  3. Department of Applied Biochemistry and Food Science, University of Nottingham School of Agriculture, Sutton Bonington, Loughborough, LE12 5RD, UK

    Gregory A. Tucker

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Paull, R.E. (1993). Pineapple and papaya. In: Seymour, G.B., Taylor, J.E., Tucker, G.A. (eds) Biochemistry of Fruit Ripening. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-1584-1_10

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