菠蘿蜜采收  

2-6月菠蘿蜜果實發育，夏季高溫來臨成(cheng)熟(shu)(shu)(shu)(shu)(shu)。菠蘿蜜果熟(shu)(shu)(shu)(shu)(shu)從以下幾方面判(pan)斷：①離果柄最(zui)近的葉片脫落(luo)；②手(shou)或木棍拍(pai)擊果實，濁音(yin)(yin)者成(cheng)熟(shu)(shu)(shu)(shu)(shu)，清(qing)脆(cui)音(yin)(yin)為未熟(shu)(shu)(shu)(shu)(shu)；③手(shou)撥果皮瘤峰，脆(cui)斷無(wu)汁(zhi)流(liu)出(chu)為成(cheng)熟(shu)(shu)(shu)(shu)(shu)；④利器刺果，乳汁(zhi)流(liu)出(chu)為成(cheng)熟(shu)(shu)(shu)(shu)(shu)。這些標準為生(sheng)理成(cheng)熟(shu)(shu)(shu)(shu)(shu)，采(cai)后放置幾天(tian)即達(da)食用成(cheng)熟(shu)(shu)(shu)(shu)(shu)。 

菠蘿蜜貯運保鮮及加工  

達到生(sheng)理(li)成(cheng)熟(shu)(shu)的(de)果(guo)實采后(hou)需經后(hou)熟(shu)(shu)才達食用(yong)成(cheng)熟(shu)(shu)。不能冷藏，一般干包類型(xing)之(zhi)果(guo)如(ru)無(wu)損傷感病，可(ke)(ke)保存7-15d或更長，如(ru)在(zai)11.1-12.7℃RH85%-90%，可(ke)(ke)望(wang)貯(zhu)藏6周(zhou)(Kripal Singh，1972)。濕包類型(xing)后(hou)熟(shu)(shu)后(hou)易發酵(jiao)腐爛不耐藏。食用(yong)部分為花(hua)萼膨大(da)而成(cheng)的(de)果(guo)包，昧甜(tian)如(ru)蜜(mi)多(duo)作鮮食；此外可(ke)(ke)制飲料、果(guo)醬、或作糖(tang)果(guo)原料，干包類型(xing)果(guo)包可(ke)(ke)制罐頭、果(guo)脯。未(wei)熟(shu)(shu)之(zhi)果(guo)去硬皮可(ke)(ke)作菜(cai)肴，菠蘿蜜(mi)果(guo)皮富含果(guo)膠，可(ke)(ke)提取果(guo)凍，并(bing)可(ke)(ke)作豬(zhu)飼料。菠蘿蜜(mi)種子富含淀(dian)粉，煮食或炒食味香如(ru)芋。