Forcing to Flowering

Because of the anatomy and morphology of the pineapple inflorescence and fruit, a wide range of microorganisms can be found on the surface of the developing inflorescence and, following anthesis, inside the developing pineapple fruitlet (see Plate 30). Initially, the developing inflorescence is essentially sterile. As the inflorescence enlarges and extends out of the vegetative growing point or 'plant heart', the entire surface becomes contaminated with a multitude of microorganisms and fauna (Fig. 9.21) (K.G. Rohrbach, unpublished results).

Fig. 9.21. Commercial stages of pineapple inflorescence development denoted as 1.3 cm open heart, 2.5 cm open heart, early cone, mid-cone and late cone (left to right). Each stage is approximately 1 week's growth from the previous one.

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