Update: The Pineapple Peel and Trimming Enzyme

After two weeks, this is the result of pineapple peel and trimming enzyme. I transferred it to clean bottle. No heating treatment done.

pineapple and peel trimming enzyme

It has the smell of alcohol and astringency. The taste is bitter sweet. The slight bitterness might be due to addition of peels. The color is brown yellow. The green peel color never contributed to overall product appearance. The overall product impression is good.

Refrigeration temperature is recommended to prolong shelf life.

Among the enzymes I have tried, the red dragon fruit enzyme is the best. I often dilute it with cold water before drinking.

Update: Dragon Fruit and Santol Enzyme | Start of Pineapple Trimming and Peel Enzyme

After over two weeks of waiting, I harvested the dragon fruit enzyme, the dragon fruit peel enzyme and the santol fruit enzyme. I simply filtered the liquid and placed the pulp and peels beside garden plants.

The smell and taste of dragon fruit enzyme and dragon fruit peel enzyme are very mild with slight kick of alcohol. The santol fruit enzyme aroma is also mild but the taste is astringent. The first taste was thumbs down. I tasted it again and it became good.

The dragon fruit peel and the santol fruit have very low output, about 1/5 of the total mixture. The dragon fruit enzyme output was about 1/2.

I like the results very much and I am trying a new one. The Pineapple Trimming and Peel Enzyme. Center part of pineapple has a bland taste – it is normally thrown away, Other trimming is the eye part – it is taken off by knife and thrown away together with the peel and busil. Processing to enzyme is a nice idea.

I followed the same procedure as dragon fruit enzyme.

chopped pineapple trimmings and peels

the enzymes

From left to right: pineapple trimming and peel enzyme, harvested santol fruit enzyme, dragon fruit peel enzyme and dragon fruit enzyme.

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See the results of pineapple peel and trimming enzyme.

Pineapple Induced With Calcium Carbide Is Sweeter and More Fibrous

Ethephon is a chemical sprayed to pineapples to induce / force reproductive development. Spraying it on green pineapples hasten their ripening time. A batch will ripen almost at the same time, perfect for competitive market demands.

Ethephon converts to ethylene after metabolism. Ethylene is a growth and ripening agent naturally produced by plants. It can be added externally to produced a more desirable effect.

Another way of pineapple induction is the use of calcium carbide (kalburo in tagalog). It is popular here in Philippines as ripening agent for mango and banana. The Central Region of Ghana is widely using it for induction of pineapples.

Calcium carbide reacts with moisture forming acetylene gas – this has the same effect as ethylene.

Residents were questioning the effects of calcium carbide on quality and shelf life of pineapples so a study was conducted. Here are the results:

1) Sensory analysis showed 88.9% consumer preference for chemically induced fruits. It is recommended to induce fruits for better saleability.

2) Chemically induced fruits have lower moisture content (84.3%) than the non-induced fruits (86.8%).

3) Total sugars, sucrose and reducing sugars were all higher in induced fruits than the non-induced fruits.Sweeter fruits are really proffered by buyers.

4) Chemical induced fruits have shorter shelf-life than non-induced fruits. Fruits treated with calcium carbide should be sold quicker. Long transport have the risk of fruit spoilage.

5) Fiber content is higher in induced pineapples. The enhanced natural ethylene production due to calcium carbide application is responsible for this result.

6) Induced fruits are more acidic but still fall within the range of 3.2-4.0 as specified by Morton (1987).

7) Induced fruits has more calcium content. Pineapples are able to absorbed the calcium component of fruit inducer.

rare ripe pineapple

Thanks to: Asare-Bediako, E., F.A. Showemimo, J.N. Buah and A.O. Ntow-Manu, 2007. Quality of pineapple fruits as influenced by floral
induction in Ghana. Am. J. Food Technol., 2: 100-103.
DOI: 10.3923/ajft.2007.100.103
URL: http://scialert.net/abstract/?doi=ajft.2007.100.103

Curing Pimples With Pineapple Juice

pineapple

Every time you wake up, you get out of bed immediately and brush your teeth. Take a nice cold bath. Eat boiled egg and fried rice for breakfast. Wear the most hated school uniform. Brush hair and go to school in a haze. Wait! You are forgetting something. You forgot to look at yourself in front of the mirror. Maybe you just forgot or really intended to. You hate seeing yourself  because to the annoying pimples.

Well, having pimples is a natural phenomenon. Its a part of adolescence years, cause by hormonal changes in body. Pimples will go out on their own and time will come that they wills top sprouting. Proper diet exercise and good night sleep helps stop pimples. Do the hard work first. After trying the mentioned methods and pimples keep on coming, then its time to get your favorite pineapple.

pineapple

Wash the ripe pineapple thoroughly. Peel off all the skins and remove the crown. Slice them to bite sizes and start munching. Eating this fruit will help lessen your depression a bit. Eating pineapple is not the real purpose. Pineapple can help speed up the drying of stupid pimples. Get a piece of cotton and wet it with pineapple juice. Gently scrub it on affected areas and patiently wait for the results.

Getting angry with pimples will not make them go away. Hot tempered and depression can add to pimples’ population.

How to Make Fruit Jelly

Applicable Fruits
Pineapple
Mango
Guyabano
Guava
Passion Fruit


Materials

1 Liter fruit juice
1 kg sugar, white
10 ml (1 tbsp) calamansi juice or 1.25g (1/4 tsp) citric acid
2 tbsp pectin powder (should be mixed with sugar)

Procedures
1. Choose fresh fruits rich in pectin and acid. Guava, papaya, banana, citrus, siniguelas, santol and passion fruit can be made into jellies. Select ripe but firm fruits.
2. Prepare and cook the fruits, Wash the fruit thoroughly and remove blossoms, stem ends, and spoiled parts. Blanch the fruit by dipping them in hot water. Drain, cut or crush before measuring. Add water to cover the fruit in the container. Boil the fruit gently until tender. Remove any scum forming on top of the juice.
3. Strain the pulp. Pour the cooked pulp through several layers of muslin cloth, and drain. Do not squeeze pulp if a clear jelly is desired. Fruits rich in pectin can be reoiled for another extraction juice extraction. Either mix the first and second extracts or cook separately.
4. Test for acid. Prepare a standard acid solution by mixing 1 tsp (5 ml) lemon or calamansi juice with 1/2 cup (118 ml) water. Taste and compare the acidity of the unsweetened fruit juice with standard. If the fruit is less acidic than the standard, add a little fruit juice, citric, or tartaric acid.
5. Measure the juice into a cooking pan and boil it after adding sugar. Add sugar before boiling the juice to preserve the color; since the longer the juice and the sugar are heated together, the deeper the color of the resulting jelly. While boiling, do not stir vigorously to avoid trapping air bubbles.
6. Boil the mixture over a strong fire until the jelly point is reached Temperature reaches 105-105oC or sugar concentration reaches 60-65oBrix.Remove the pan from the heat. Remove the scum.
7. Hot-filled the jam into sterile glass jars with lid. The temperature should be 82-85oC. If the filling temperature is too hot, the steam will condense on the inside of the lid and drop down onto the surface of the product. This will dilute the product’s surface making it vulnerable to microbial attack. Set them aside to cool undisturbed for proper gel formation.
8. Store them in a cool, dry place from a strong light.

Notes:
The following physico-chemical properties can be measured for quality assurance purposes. Properties should be uniform every batch. Adjustments can be computed using Pearson’s Square formula. All artificial preservative can be omitted but will cause decrease in product shelf life.

a. sugar content. Sugar concentration can be increased by adding sugar or can be lowered by adding water or pulp.
b. pH. This can be lowered by adding citric acid or can be increased by adding water or pulp.
c. titrable acidity. Same as in (a), just replace sugar with citric acid. Be cautious because citric acid affects both pH and titrable acidity.

How to Make Fruit Marmalade (Basic Principles)

yellow oranges in bowl

I recommend the use of brown sugar,  muscovado or coconut sugar. They are  healthier than white sugar.  However ,  the look  of  end product is brownish.

Pectin is expensive and hard to obtain . One tablespoon of  calamansi juice might do the trick. Rare ripe fruits are recommended cause of their high pectin content.

Applicable Fruits
Pineapple
Mango
Orange
Guava etc…

Materials
1 Liter fruit juice
1 kg sugar
10 ml (1 tbsp) calamansi juice or 1.25g (1/4 tsp) citric acid
400 g fruit, thinly slice (peel in case of orange)
2 tbsp pectin powder (should be mixed with sugar)

yellow oranges in bowl

Procedures
1. Select ripe but firm fruits.
2. Wash them thoroughly under running water or through several changes of water.
3. Blanch the fruit by dipping them in hot water. Dipping will help reduce the microbial load and deactivates enzymes that cause browning.
4. For easy peeling, soak fruits in boiling water for one to two minutes. Citrus peeling are soaked overnight before cooking.
5. Cut the fruit thinly and uniformly.
6. Prepare juice as describe in jelly making.
7. Cook the fruits in their own juice or with little water until soft to release the fruit pectin.
8. Supplement the natural acid of the fruit with lemon or calamansi juiced, citric, or tartaric acid as described in jelly making.
9. Boil the juice, fruit slices and sugar, boil rapidly until the setting point is reached according to the methods suggested in jelly- making.
10. Hot-fill the jelly into sterile glass jars with lid. The temperature should be 82-85ºC. If the filling temperature is too hot, the steam will condense on the inside of the lid and drop down onto the surface of the product. This will dilute the product’s surface making it vulnerable to microbial attack. Set them aside to cool undisturbed for proper gel formation.
11. Store them in a cool, dry place from a strong light.

Notes:
Measure the following physico-chemical properties and and adjust accordingly to set standard. These properties should be uniform every batch. Adjustments can be computed using Pearson’s Square formula.

a. sugar content. Sugar concentration can be increased by adding sugar or lowered by adding water or pulp.
b. pH. This can be lowered by adding citric acid or increased by adding water or pulp.
c. titrable acidity. Same as in (a), just replace sugar with citric acid. Be cautious because citric acid affects both pH and titrable acidity.