By Dr. Lloyd Berg, PhD.
It’s the jewel in the crown that counts.
As a famous pineapple once said, “Don’t let a brown crown slow you down!” Well, of course a pineapple never said that. Pineapples can’t talk. BUT if they did, they would let you know why their crowns sometimes brown at different times of the year.
The short explanation for all of this: The pineapple fruit is encased in a bromeliad plant that requires a lot of sunshine to keep its outer shell and crown leaves green. Yet, even in the tropics, some days aren’t as sunny as others. (Check out our weekly farm reports for more details). Without sun and with over exposure to shade and fog, crowns result in burnt – or browned – crowns.
And if you must, here is the long, scientific explanation: As with most common plants, the pineapple plant’s respiration process absorbs CO2 (carbon dioxide) and as a result, malic acid (a chemical mix of CO2 and water) accumulates in its leaves as the process continues. Yet, unlike most common plants, the pineapple is special in that it does this overnight – not during the day. Because the malic acid is produced immediately after absorption it begins to “build up” – beginning the process of browning on a plant’s leaves. The only thing that can slow down the accumulation of malic acid or break it down is sunlight. In the absence of sun light – meaning very low solar intensity on dark or very cloudy days – this excess of malic acid is what creates what is best known as a “brown crown.”
Yet it’s important to remember that no matter what’s on top, The Perfect Pineapple™ is always sweet and juicy. It truly is a golden jewel, under a sometimes temperamental crown.
For more information about Chestnut Hill Farms’ Perfect Pineapple™ please contact our offices at (305) 592-6969.