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CULTURAL AND WILD PLANTS
A pineapple. Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Pineapple, Ananas comosus. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Pineapple (Ananas) Family: Bromeliaceae (Bromeliaceae) Origin: The genus Pineapple includes 8 species originating from tropical America, from Brazil to Paraguay and Uruguay. Area: Pineapples grow in tropical and subtropical climates in South and Central America, Asia and Africa. Chemical composition: Pineapples are rich in vitamins C, B1, B6, manganese and other trace elements. They also contain bromelain and other enzymes that help break down proteins, making them beneficial for digestion. Economic value: Pineapples are grown as food crops and are used to produce juice, preserves, desserts, and other products. In addition, pineapples are widely used in culinary and cosmetic industries. Ornamental pineapple species are also grown as houseplants. Legends, myths, symbolism: Pineapple played an important role in the culture of the Indians of South America. They considered it a sacred plant and used it in ceremonies and rituals. The symbolic meaning of the pineapple is associated with its appearance: it has a rough appearance, but hides sweetness and juiciness inside, which makes it a symbol of hidden wealth and abundance. In Western culture, pineapple is also associated with abundance and luxury. In the XNUMXth century, pineapples were very popular in Europe and were used as expensive gifts and decorative items.
Pineapple, Ananas comosus. Description, illustrations of the plant Pineapple, Ananas comosus (L.) Merr. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry
Perennial herbaceous plant with a short stem, with a rosette of fleshy serrated long leaves. The flowers are arranged in the form of a simple spike in a dense spiral on the axis of the stem. Pineapple grows strongly and forms one whole seed fruit weighing from 2 to 15 kg, outwardly resembling a cone. At the top, it bears a shortened shoot in the form of a bunch of green leaves (sultans). The dark green seed becomes golden-orange as it ripens, the flesh acquires juiciness and aroma. The skin of the fruit is not edible. The homeland of the plant is the tropical regions of America, where wild forms are found. Around the beginning of the XNUMXth century, pineapple began to be cultivated in southern Europe. Now pineapple is cultivated in tropical countries of both hemispheres. Hawaii is the leading exporter. Many varieties of cultivated pineapple are known, differing in the color of the pulp and the size of the seedlings. If harvested too early (which is usually associated with further transportation), the fruits do not fully acquire their characteristic taste and aroma after ripening, and this creates a misconception in people about the taste of pineapple. A harmonious combination of sugars and acids, a magnificent, unique aroma and juiciness put pineapple in the first row among other fruits. The fruit pulp contains a lot of sugars (mainly sucrose), potassium and copper, aromatic substances; there are organic acids (mainly citric), a small amount of vitamin C. A characteristic feature of fruits, especially immature ones, as well as other parts of the plant, is the presence of bromelain (an enzyme complex of very high activity). Thanks to them, pineapple is an exceptionally valuable product that improves digestion. On the other hand, bromelain has anti-inflammatory and choleretic effects. That is why pineapple is recommended for gastrointestinal and liver diseases. Pineapple fruits and its juice are very useful in diseases of the cardiovascular system, kidneys and anemia. The juice is also used as an antiscorbutic. A decoction of the peel of the fruit is used for malaria, sometimes for functional disorders of the central nervous system. Pineapple fruits are consumed fresh, but in significant quantities they are processed. They make jam, puree, compote, juice from them; frozen pineapple slices. Starch is obtained from the pineapple stem. The peel of the fruit is used for livestock feed. Even the fiber of the leaves, thin, shiny and durable, finds a use: fabrics are made from it. Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.
Pineapple, Ananas. Methods of application, origin of the plant, range, botanical description, cultivation
The Bromeliad family (Bromeliaceae) unites about 40 genera, which are represented by 850 species. Most of them have no agricultural value and are distributed mainly in the tropical and subtropical zones of Central and South America. The genus Ananas (Adans.) differs from the rest of the bromeliads in the syncarpous (from the Greek "syn" - together, "karpos" - fruit) fruit structure, which is a multi-celled ovary. True pineapple is not found in the wild, its origin remains unclear. The cultivated species probably arose from the hybridization of several species. It is most likely that its formation occurred in the basin of the Parana and Paraguay rivers. The spread of pineapple began many centuries ago. However, only in the XX century. it has become one of the most important fruit plants in the world. The origin of this crop is associated with the ancient agricultural civilizations of South America, where many valuable varieties of pineapple were obtained as a result of long-term selection. The homeland of pineapple is the arid plateau of Mato Grosso on the border of Brazil and Paraguay. From here, it was probably brought to other parts of America in the period from the XNUMXth to the XNUMXth centuries. At the beginning of the XVI century. pineapple culture was discovered by Spanish sailors along the entire Atlantic coast from Mexico to Brazil. A few decades after the discovery of America, pineapple began to spread around the globe. It was introduced to Africa and Southeast Asia by the Portuguese and Spaniards. In Europe, the period of enthusiasm for a new culture began in the XNUMXth century. Due to the fact that the fruits could not withstand transportation on low-speed sailing ships, they began to be grown in places of consumption under glass, for example, in Russia near Moscow and St. Petersburg. The industrial culture of pineapple in the tropical zone began at the end of the XNUMXth century, when the fruits began to be delivered to Europe and North America by steamboats. At the same time, the processing of pineapple into juices and canned food began. Now pineapple is cultivated in almost all countries of the tropical zone, but a few of them are the leading producers: the Philippines, Thailand, Brazil, India, USA, Mexico, Vietnam, China, Côte d'Ivoire, Zaire. The area of pineapple culture is mainly between 25 °C. sh. and 25°S sh., but in a number of countries (South Africa, China, Australia, USA - Florida) goes beyond these boundaries. In the mountains, pineapple culture is also limited by low temperatures during the cold season. Pineapple leaves are already damaged at 0 °C. Therefore, the maximum height at which pineapple is grown depends on the geographical latitude: in the Hawaiian Islands - 670 m above sea level. sea, in Colombia - 800 m, in Sri Lanka - 1200 m, etc. Mature fruits contain (in%): 85,8 water, 0,4 proteins, 0,1 fats, 11,6 carbohydrates with a predominance of sucrose, 0,4 ash, 0,6 organic acids with a predominance of citric acid; vitamins (in mg/100 g): C - 31,0, carotene - 0,06, thiamine - 0,08, riboflavin - 0,03; mineral components: Ca, Cl, J, Fe, Mn, Mg, P, K, Si, Na, S, Al, Cu, B. The calorie content of fruits is 50-60 kcal / 100 g. In the fruits of pineapple, as well as in other parts of plants, there is bromelain - a complex of proteolytic enzymes of high activity. Bromelain causes the destructive effect of pineapple juice on the oral mucosa. Plantation workers are forced to use gloves when harvesting to avoid damage to the skin of their hands. Thanks to bromelain, the absorption of protein substances by the body improves. Bromelin finds practical application in the food industry for softening tough muscle tissues of meat and meat products, for clarifying beer by sedimentation of protein suspended solids, and in the pharmaceutical industry. Bromelin is destroyed by heating, and therefore its activity drops in canned pineapples or pineapple juice. Pineapple fruits contain over 60 aromatic substances, and therefore their aroma cannot be compared with any other fruit or berry. Compotes, juices, purees, jams, preserves are prepared from pineapple; fruits are also frozen, and pieces and slices of fruits are candied and dried. Pineapple is a perennial monocotyledonous herbaceous plant, evergreen. The length of the stem is from 20 to 30 cm. The number of leaves in adult forms reaches 80, they form a rosette. In the structure of the plant, adaptability to arid conditions is manifested. The leaves are succulent, covered with a thick epidermis. Under the epidermis there is a layer of large cells of water-storing tissue, where water accumulates during the rainy season, which enters other tissues as needed. The leaves are distinguished by the presence in them of a network of air channels where gas exchange occurs. These channels are surrounded by chlorophyll-bearing cells that absorb carbon dioxide released during respiration; The oxygen produced during photosynthesis is used in respiration. With such a system, the processes of photosynthesis and respiration proceed with closed stomata and cessation of transpiration. The leaves contain numerous fibers that ensure their strength and elasticity. Therefore, the Indians even used pineapple as a spinning crop. The root system of pineapple is poorly developed, mainly the roots are located at a depth of up to 25-30 cm and cover a small amount of soil. Adventitious roots develop in the axils of the leaves, absorbing water accumulated from rain and dew from the "reservoirs" between the base of the leaves and the stem. After completion of the formation of the rosette of leaves, a peduncle up to 60 cm long develops from the apical meristem, densely covered with numerous flowers. Every day, from 5 to 10 flowers bloom on the peduncle, flowering lasts 10-20 days. All commercial cultivars are self-sterile and produce seed when cross-pollinated. Seeds reduce the consumer value of fruits, so several varieties are not planted at close range. After flowering, the ovaries coalesce into fruit. The pineapple fruit is complex and consists of an inflorescence axis with the bases of the covering leaves of the ovaries fused together. At the top of the fruit there is always a simple or complex crown (leaf rosette). On the stem from the axillary buds, various types of side shoots are formed, which are used as planting material when propagating pineapple. The strongest are the shoots that have arisen below the soil surface (ratuna). The number of ratoons per plant varies by variety from 1 to 10. On these shoots, the second and subsequent crops are obtained. Shoots that appear on the stem above the soil level - sakers - are smaller in size and weight than ratons. Even fewer shoots that appear on the peduncle below the fruit are slips. The crown at the top of the fruit can also be used as planting material for pineapple propagation. High temperatures also have a negative effect. Of the damage, sunburn of the fetuses is the most typical. Under the influence of sunlight, the temperature inside the fruit can reach 50-54 ° C. To protect against burns, the fruits are covered with straw; banana leaves can also be used for this purpose. Sometimes leaves are tied over the fruit, bent upwards from the base of the stalk. The optimum temperature for pineapple is between 21 and 27 °C, with slight fluctuations throughout the year. Such conditions are most often found in the coastal zones of the tropical belt. Lowering the temperature at night to 15,5-16,5 ° C stimulates the transition of plants to flowering. Due to the drought resistance of pineapple, it is cultivated without irrigation in areas with an annual rainfall of up to 600 mm. But for commercial crops, precipitation of 750 mm is considered to be the minimum. Due to the lack of a natural dormant period in pineapple, a uniform distribution of precipitation throughout the year is considered optimal. The presence of a dry season in most areas of pineapple cultivation dictates the need for irrigation of plantations, but it is used extremely rarely. The optimal annual precipitation is 1000-1500 mm. Due to the small habitus of plants, the wind does not pose a great danger to pineapple. However, in some cases, for example in the Caribbean, winds can cause significant damage to the plantation, as the ripening fruits strongly bend along with the stalk and stem under the influence of the wind. Such lodging makes it difficult to carry out pre-harvest work - pruning of leaves, which is associated with an increase in the cost of caring for the plantation and harvesting. Pineapple thrives on a wide variety of soil types as long as they meet the following requirements: good drainage, sufficient humus and clay fraction content, which ensures good water-holding capacity of the soil, no impermeable layer. A slightly acidic soil reaction with a pH of 4,5-5,0, but not more than 6,2, is preferable for pineapple. At higher pH, the culture is deficient in trace elements, chlorosis appears, which is due to a lack of available forms of iron in the soil. The assortment of pineapple is represented by a large number of varieties. For example, in India, about 100 varieties are cultivated. Most of them are used for home consumption and local markets. The number of commercial varieties is limited. They are subject to a number of requirements: resistance to diseases, adaptation to climatic conditions, plant productivity, size and shape of fruits, consistency and color of the pulp, biochemical composition of fruits, transportability, number of side shoots on the stem (ratoons, sakers, slips), crown weight, the number of spines on the leaves, the ability of plants to hold the fruit in an upright position, etc.
The leading varieties of pineapple are of hybridogenic origin. In the past, hybridization was of great importance in the formation of pineapple; in culture, mutations play the main role. In connection with the vegetative reproduction of mutants, old varieties are a mixture of clones. Depending on the biological characteristics of growth and fruiting, pineapple varieties are divided into 3 biological and production groups: 1. The Spanish group is represented by the varieties Spanish Red, Pina Blanca, Cabezona, Singapore, Canning, etc. Some varieties of this group do not have thorns on the leaves or they are on a limited part of the leaf. The average fruit weight is from 1,5 (Spanish red) to 10 kg (Cabezon). The varieties are predominantly table varieties, in taste and texture they are inferior to the best dessert varieties of pineapple. They are resistant to diseases, the fruits are exported in canned and fresh form. 2. Quinn (queen). This group includes varieties Queen, Natalkuin, Z-Queen, McGregor, etc. The leaves of plants in this group are characterized by a slightly green color, short, prickly. The spines are tenacious, as their ends are bent. The flowers are purple in color. The average weight of the fetus is 1,3 kg. 3. Cayenne. This group, together with the Spanish, is the most widely cultivated in the world. Main varieties: Cayenne fox, Baron Rothschild, Selektsionny-25 (Fassaro), Selektsionny-32-33 (Foulaya), Santo Domingo, Kew, etc. The varieties are distinguished by high yield and excellent fruit quality. The average weight of the fetus is from 1,5 to 3,5 kg. Leaves almost without thorns. Plants are relatively resistant to wilt, a viral disease of pineapple. Modern commercial pineapple plantations are cultivated for 4-6 years, after receiving 2-3 harvests, the plantation is liquidated. In the countries of Southeast Asia and Africa, plantations are found that are several decades old. However, this is possible only with extensive farming. Modern intensive cropping methods designed for high yields (over 50 t/ha) require short rotations. As a precursor for a new planting, plantations are sown with leguminous crops for green manure. In some cases, for example, when the soil is heavily infested with monocotyledonous weeds, it is considered economically advantageous to keep the site under black fallow for several months before planting pineapple. At the same time, soil fumigation is carried out to control pests and diseases. Low soil fertility and an underdeveloped root system make it impossible to grow pineapple without the use of mineral fertilizers. The duration of the period from planting a pineapple to harvesting the first harvest varies depending on a complex of factors, the type and size of planting material, planting time and climate, the level of agricultural technology, and varietal characteristics. An earlier harvest is obtained from ratoons (16-18 months after planting), then slips (18-20 months) and later from crowns (18-28 months). The size of planting material has a great influence on the rate of plant development. This was shown by numerous observations in Mexico, Brazil, India, Malaysia and South Africa. In Martinique, shoots weighing 700 g produced a crop almost a year earlier than shoots weighing 150 g. In this regard, in order to ensure a crop in a short time, it is necessary to select a homogeneous planting material for each site. The transition to the generative phase is also controlled by the photoperiodic reaction. Pineapple is a short day plant, the formation of inflorescences is stimulated by the lengthening of the dark time of the day. Near the equator, where the length of the day is practically stable throughout the year, this factor does not play a role, but already at a latitude of 15-20 °, the amplitude of fluctuations in the length of the day during the year reaches several hours, which affects the flowering time. Planting patterns and feeding areas of pineapple vary in different areas depending on soil and climatic conditions, the level of agricultural technology and mechanization, and the biological characteristics of varieties. Typically, 1- and 2-line landing patterns are used. Under conditions of extensive culture, 1-15 thousand plants are placed per 18 ha. On modern commercial plantations of an intensive type, the number of plants is up to 50-60 thousand per 1 ha. Reducing the areas of nutrition leads to a decrease in the average weight of the fruit, which is important for the sale of fresh fruits on the foreign market. Thickened plantings provide maximum fruit size uniformity, which is important for the canning industry. When forming a high yield of pineapple fruits, it is not possible to obtain a sufficient amount of planting material on the same plants. Therefore, in modern commercial plantations, it is recommended to have a separate nursery where planting material is obtained. The multiplication factor of the main varieties is small. For example, 2-5 lateral shoots are obtained from one Cayenne plant per year, i.e. 1 ha of an old plantation provides plantings of 2-5 ha of new ones. At this rate of reproduction, it takes many years to introduce new varieties or clones. Therefore, it is usually practiced to obtain planting material by leaving the old plantation after harvest for several months, as a result of which side shoots grow. Only after receiving planting material, the plantation is liquidated. To prevent infection of the planting material with fungal diseases, the sections are disinfected with potassium permanganate, salicylic acid or wood ash, the basal leaves are first cut off. Before planting, planting material can be stored for up to several weeks in the shade of trees, under a canopy or in a barn. Sackers or slips are planted to a depth of 6-8 cm, ratoons - up to 7-8 cm. At the same time, the shoot growth point cannot be covered with soil.
The general pattern of pineapple cultivation in Cuba is as follows. The laying of the plantation is carried out with high-quality seedlings weighing from 250 to 400 g. 12 months after planting, the plants are treated with growth regulators, after which the plants bloom in 30-45 days. Usually, 120 days (less often 130) after the start of flowering, the crop of the first cycle ripens. Seedlings are harvested 2-4 months after harvest. The second treatment of plants with growth regulators is carried out 10-12 months after harvesting. The crop of the second cycle ripens in 5,5-6 months after the second treatment of plants with growth regulators. The third treatment of plants with growth regulators is carried out 10-12 months after harvesting, and the crop of the third cycle ripens 5,5-6 months after the third treatment. Planting a plantation with large shoots speeds up the harvest. In Côte d'Ivoire, when planting seedlings weighing 600 g, the crop was obtained after 12 months. However, large seedlings have disadvantages: the crop on it ripens less amicably, in addition, due to the prolonged growth of lateral shoots, the mother plant is weakened. Weed control is one of the most important tasks in the cultivation of pineapple. The most harmful on pineapple plantations are monocotyledonous weeds - pig finger, blood rosichka, chicken millet, elephant grass, round sytem, etc. Weeds have fierce competition for pineapple for water and mineral nutrition, where pineapple is inferior due to a weak superficial root system. No less damage is caused by weeds to cultivated plants in connection with competition for sunlight, since pineapple is a light-loving plant. In the fight against weeds, soil mulching is effective. Straw, tops of various plants, including pineapple, are used as mulch. Mulching suppresses the growth of weeds, preserves moisture reserves, enriches the soil with organic matter, regulates its temperature regime, and also reduces erosion processes. The most effective mulching materials were mulch paper impregnated with preservative compounds, and especially black polyethylene film. They are spread by special machines, after which a pineapple is planted in the holes made. High soil moisture under the film contributes to the development of fungal diseases. Therefore, before covering the soil with a film, it is treated with nematicides. Despite the good results obtained with the help of mulching materials, it has been found that the development of weeds is most effectively suppressed by the combined use of herbicides (bromacil, diuron, ametrin) and mulching materials (preferably black polyethylene film). The following data testify to the high demands of pineapple on the elements of mineral nutrition: the yield of pineapple fruits, which is 80 t / ha, contains 67 kg of nitrogen, 19 kg of phosphorus and 240 kg of potassium, and in the entire biomass of plants (stems, leaves, fruits) in this area during the growing season, 574 kg of nitrogen, 125 kg of phosphorus, 1630 kg of potassium and 380 kg of calcium are accumulated. With intensive technologies for growing pineapple, the following fertilizer application scheme is used: when cultivating the soil, the main fertilizer N180, P100, K80 is applied, sometimes only phosphorus. During the growing cycle, as a rule, 2-3 top dressings are carried out. When using growth regulators, the third feeding is not carried out, but the doses of fertilizers applied in the first two feedings are increased. The first feeding is carried out by applying fertilizers under the base of the plants, the second and third - in the axils of the lower leaves. Rain water or dew dissolves salts that penetrate to the roots. It is important to prevent salts from getting to the apical tissue of the stem. Mass ripening of pineapple fruits occurs almost everywhere in certain months. For example, in the Hawaiian Islands, the main harvest is formed in February-March and, to a lesser extent, in October. The seasonality of product arrivals creates a number of problems: the market is overstocked with pineapple fruits and prices are falling, the rhythm of canneries is disrupted, etc. Therefore, it is important to lengthen the fruit ripening period. A freshly prepared solution of calcium carbide in water is widely used to induce flowering. The solution is prepared at the rate of 450 g of calcium carbide per 200 liters of water, the components are mixed in an iron barrel for 10 minutes. Then, about 60 ml of solution is poured into the axil of the upper leaves of the rosette of each plant. When calcium carbide interacts with water, acetylene is formed, which acts on the plant as a growth regulator, stimulating the transition to the reproductive phase. Thanks to this method, a year-round supply of products became possible. Due to the complexity of preparing the working solution and its explosiveness, scientists are working to find a growth regulator that is safer and more convenient to use. Found another way to use acetylene to induce flowering in pineapple. Acetylene gas is passed through water, where it partially dissolves; an aqueous solution of acetylene is used on a pineapple plantation in the same way as in the first case. Induction of pineapple flowering is carried out by preparations: etrel, as well as an aqueous solution of a mixture of flordimet with urea and CaCO3. With intensive pineapple cultivation, the yield of the first cycle is generally 50-65 tons, the second - 30-45, i.e., in total for 3-4 years of rotation - 110 tons. The harvestable maturity of pineapple is determined depending on the use of fruits. For local consumption, juice production and canning, they are harvested fully ripe, when the peel acquires the color characteristic of the variety: golden yellow or orange yellow. Fruits intended for export are harvested when they have reached the typical size and shape of the variety but are not at consumer maturity. During this period, the color of the peel at the base of the fruit changes from dark green to light yellow or yellow. With excessively early harvesting, the fruits do not acquire their normal taste and aroma after ripening. The most transportable and keeping quality varieties, such as Spanish Red, can be harvested in a later phase of ripening. Pineapples intended for long-distance transportation are sorted by quality, degree of maturity and size before packaging, fruits are placed in each box in one layer, uniform in size and degree of maturity. In terms of quality, the fruits must be developed, regular in shape, healthy, without mechanical damage, have an intact rosette 4-10 cm high, a healthy peduncle no more than 3 cm long, treated with antiseptics. Fruit weight - in the range from 0,8 to 2 kg. Before harvesting begins, passages are cut between rows with a machete, as pineapple leaves, which have thorns along the edges, interfere with harvesting. People dressed in special uniforms: boots made of thick leather, trousers made of multi-layered canvas, thick blouses and mittens, move carefully around the plantation. The fruits are harvested by hand, cutting off the stalk below the fruit with a knife. In a number of countries, belt conveyors several tens of meters long, mounted on tractors, are used. Cut fruits are placed on the conveyor and sent to the bunker. The world export of pineapple goes mainly by sea. On steamships, when transporting pineapples in the holds, the temperature is maintained at 8-9 ° C throughout the route, the relative humidity of the air is 85-90%. At a higher temperature, the fruits ripen and deteriorate, temperatures below 8 ° C cause them to “chill” due to metabolic disorders, especially in unripe fruits (the pulp becomes watery, darkens, loses resistance to fungal diseases, and keeping quality decreases). With an increase in the relative humidity of the air, fungal diseases develop, with its decrease, the fruits and the crown wither and lose their presentation. Ripe pineapples without signs of overripeness, mechanical damage and diseases are stored in warehouses at a temperature of 7,5-8,0 ° C and relative humidity of 85-90%. The duration of storage under these conditions is 10-12 days. Green fruits and fruits that are not fully formed, with a transitional color of the peel, are stored in ripening chambers at a temperature of 15-16 ° C and a relative humidity of 80-85%. Ripening under these conditions takes place within 5-6 days, the fruits acquire a normal color and aroma. For accelerated ripening of pineapples, ethylene is used at a concentration of 1 volume of gas per 2000 chamber volumes (1:2000), i.e. 1 liter of gas per 2 m3 of the chamber. The pulp is, as a rule, 65-70% of the mass of the fruit, the peel - 20-25, the crown - 4-6, the axis of the inflorescence - 4-6%. Together with excellent taste and aroma, the pulp has a high nutritional value. Authors: Baranov V.D., Ustimenko G.V.
Real pineapple. reference Information
A powerful perennial herbaceous plant of the bromeliad family, originally from Brazil, where its wild forms are still found. Pineapple is widely cultivated in the tropics. The largest areas under plant culture for further processing are in the Hawaiian Islands. From tropical countries, pineapple is exported to all states of the temperate zone. The fruit pulp contains 12-15% sugars (mainly sucrose), nitrogenous substances (0,4-0,5%), organic acids (0,5-0,7%), mainly citric, and sometimes only it, vitamin C (40-50 mg%), bromelain, minerals - potassium salts (320 mg%), copper (8,3 mg per kilogram of edible part). Seed fruit is consumed fresh and canned. Pineapples are used to make drinks, wines, punches, liqueurs, jams, jams and spirits. Pineapple juice contains bromelain, a mixture of enzymes similar to pepsin and papain, which have anti-inflammatory and anti-edematous effects. Pineapples are highly valued in medical and dietary nutrition. Juice is recommended for gastrointestinal diseases to improve digestion, for diseases of the liver, cardiovascular system, kidneys, and anemia. Pineapple juice is an excellent antiscorbutic. But the use of pineapple should be limited in diseases of the stomach and catarrhs with high acidity. In homeopathy, pineapple is prescribed for functional disorders of the nervous system. In India, pineapple leaf juice is used as an antihelminthic. Authors: Dudnichenko L.G., Krivenko V.V.
A pineapple. The history of growing a plant, economic importance, cultivation, use in cooking
How does a pineapple grow? Pineapple is a perennial herb. It has practically no stem, and hefty leaves stick out straight from the ground, jagged and prickly. They form a basal rosette, from the center of which a short and thick peduncle grows in due time. The flowers on it are collected in a large inflorescence, crowned with a rosette of small leaves - a small copy of the basal rosette. Flowers produce fruits, berries with small seeds. The berry, the overgrown bracts and the axis of the inflorescence grow together and form a seed - the actual pineapple. Of the five species of the genus pineapple, only one is widely known in culture - the large-tufted pineapple Ananas comosus (L.) Merrill. About 80 varieties of pineapple are known, most of which do not form seeds. They are propagated vegetatively. Where is the pineapple from? The birthplace of pineapple is Brazil. There, this plant is still found in the wild on the forest edges or in the fields as a weed. Wild pineapples are edible, although smaller than cultivated pineapples and not as tasty. Large-fruited pineapples are most likely spontaneous polyploids (that is, they contain not two, but several sets of chromosomes: polyploidy in plants usually leads to an increase in size). The Indians cultivated this crop in prehistoric times, and in the 4th century Europeans saw pineapple. Columbus and his team first tasted this fruit on November 1493, XNUMX on the island of Guadeloupe and were amazed by its exquisite taste. Already at the beginning of the XNUMXth century, the Portuguese began to grow pineapples on the coast of Africa, on Madagascar and Saint Helena, then plantations appeared in India, Java and the Philippine Islands, and now they are in almost all tropical countries of the world. In Europe, this fruit was grown in greenhouses, and Russian nobles got acquainted with it earlier than with potatoes. What is the benefit of pineapple? Pineapple pulp, 86% water, contains up to 15% sugars, of which two-thirds are sucrose, 0,5-0,8% acids - citric, malic and tartaric, provitamin A, vitamins B, C and P and some mineral salts. Despite being watery, pineapple is a medicinal plant. Pineapple juice reduces swelling in diseases of the kidneys and the cardiovascular system (it contains a lot of potassium salts). They also gargle with sore throat and other inflammatory processes. Pineapple stimulates digestion, reduces blood viscosity, prevents the formation of blood clots, lowers blood pressure. It is used in cosmetology as a mild exfoliating agent. And if someone wants to remove corns with fresh pineapples, then let him attach a piece to the right place for the night, and then steam the skin in hot water and remove the corn. Pineapple owes its healing properties, of course, not to sugars and vitamins, but to bromelain, which many have heard about as an enzyme that burns fat. What is bromelain and how does it work? Bromelain (so to speak more correctly than "bromelain") is a group of enzymes, which is based on several proteases (enzymes that break down protein). Bromelain is rich in the core of the fruit and the flowering stem. It is from the peduncle that this drug is obtained on an industrial scale. Bromelain is widely used in medicine. In the stomach and intestines, it acts as a digestive enzyme, effective at any acidity of the gastric juice, and significantly improves digestion. In addition, up to 40% of bromelain is absorbed unchanged through the gastrointestinal tract. Proteases prevent the formation of blood clots by cleaving the protein plasminogen and turning it into plasmin. And plasmin destroys another protein, fibrin, which is involved in the formation of edema and blood clots. Bromelain also stops the formation of kinins - compounds formed during the inflammatory process. Bromelain destroys dead proteins, therefore, accelerates the cleansing and healing of purulent wounds, trophic ulcers and bedsores. Healthy tissues contain protease inhibitors, and they are not afraid of the enzyme. Even dentists recommend bromelain: it breaks down the protein components of plaque, which significantly improves the quality of brushing your teeth. The enzyme stays in the oral cavity for a long time and does not allow the formation of a new plaque. Can you lose weight on a pineapple diet? Despite the many wonderful properties of bromelain, most people perceive it primarily as a fat burner. The media is full of stories about celebrities going on a pineapple diet. How effective is it? The main source of enzymes, as we remember, is the core and peduncle of pineapple, that is, those parts of it that adequate people usually throw away. Therefore, the juice pressed from the whole fruit contains much more bromelain than the peeled pulp. However, bromelain is a mixture of proteases and does not break down fats, but proteins. It really helps to regulate body weight, but only by optimizing digestion processes. Bromelain is effective as an "ambulance" during a plentiful feast with a large amount of protein dishes. After eating, it is good to eat a slice of pineapple with a hard center or drink a glass of pineapple juice. Of course, we are talking about fresh fruits, because there is no bromelain in canned fruits. In order for pineapple extract to really contribute to weight loss, you need to limit your calorie intake to 1700-1800 kcal per day. Once a week, not more often, you can arrange a fasting pineapple day. The calorie content of the fruit is very low, 100 g of pulp contains only 48 kcal, but a person does not experience severe hunger, since the fruit is fleshy. At the same time, it contains a lot of potassium salts, which help to get rid of excess fluid. However, pineapple should not be abused. A large fetus should be divided into three or four doses, because the acid can irritate the oral mucosa and corrode tooth enamel. For the same reason, pineapple is not indicated for those who suffer from peptic ulcer and high acidity of the stomach.
How to choose and store pineapple? Ripe pineapple has a rich color and is colored evenly. We are used to yellow varieties of pineapple, but there are also green ones, so a green fruit is not necessarily unripe. If you press on it with your fingers, the fruit is squeezed, but not much. The pineapple, soft inside, is already rotting. It is also useful to gently twist the green tail relative to the fruit. If it rolls easily, then the pineapple is ripe; if not, it is not ripe yet. Immature seedlings, as already mentioned, are very pungent in taste and cause severe intestinal upset. A fruit that is not very ripe will reach its condition in a few days at room temperature, but do not wait until brown spots appear on the peel. A ripe pineapple can be stored for about a week in the fruit compartment of the refrigerator, but wrapped up so that other products are not saturated with its smell. The fruit, cut into slices and frozen, can withstand three months. How to cut a pineapple First, leaves and "bottom" are cut off from the seed. There remains a pineapple chock, which, like a real log, is hewn from all sides, cutting off the peel along the fruit. The peeled fruit is cut across into slices of arbitrary thickness and a hard center is cut out with a round notch. Now you can eat pineapple. What foods go well with pineapple? Sour pineapple with proteases goes well with pork, chicken, fish and shrimp. Meat, fish and poultry are fried and baked with pineapple and grated cheese. Another popular dish is batter-fried pineapple (sometimes even beer is added to the dough) and served with cinnamon. Pineapple is used to make preserves, juices, alcoholic drinks, jams and preserves, and since the pineapple was first canned, it has become one of the most popular fruits. There are a lot of dishes with pineapple, but fresh fruit cannot be used in recipes with gelatin, as bromelain softens gelatin. In these cases, canned pineapple is quite suitable, but not in syrup, but in its own juice. How to cook pineapples in champagne? To cook pineapples in champagne, first of all you need to get a crock pot: do not pour champagne into a saucepan. Pieces of pineapple are placed in the bowl, slowly poured with champagne (one bottle per fruit), allowed to brew for 10-15 minutes and served in large wide glasses. Pineapple is taken out of glasses with teaspoons. Readers who find this recipe too simple can cut the pineapple into thin slices, cover with sugar, pour 0,5 liters of dry white wine, add 40 ml of cherry tincture and orange liqueur and keep for two hours in the refrigerator. Then pour a bottle of champagne and another 0,5 l of wine into this mixture, add ice, mix and serve again in glasses. The third recipe is for those who absolutely must drink vodka. Pineapple they need canned, sweet. The juice from the jar is diluted with an equal amount of vodka, the resulting mixture is added to taste in champagne glasses, and pineapple rings are eaten. Author: Ruchkina N.
Pineapple, Ananas comosus. Recipes for use in traditional medicine and cosmetology
Ethnoscience:
Cosmetology:
Attention! Before use, consult with a specialist!
Pineapple, Ananas comosus. Tips for growing, harvesting and storing
Growing pineapples can be a difficult process, but with the right care, you can get delicious and juicy fruits. Tips for growing, harvesting and storing pineapples: Cultivation:
Workpiece:
Storage:
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