Cuban agricultural industry officials said studies conducted in plantations in central Cuba with certain varieties of pineapple, known as the Champaka-153, Perola, Española Roja and MD-2 varieties, have shown encouraging results in terms of production, disease resistance and fruit weight.
The experiments are part of the integrated project between the Center Bioplantes, assigned to the Maximo Gomez Baez University of this province and the producers of the Basic Commercial Unit (UEB by its Spanish acronym) Pineapple, of the Agro-industrial Company Ceballos, in charge of applying the science according to the crops.
Romelio Rodriguez Sanchez, specialist in technology, science and innovation at UEB Pineapple, recalled that this fruit, depending on the variety, takes between 14 and 16 months to taste and requires ideal conditions to express its genetic potential.
This is the third year that the morpho-physiological behavior of the Champaka-153 variety has been evaluated under breeding conditions, of which three hectares were occupied in 2022 with the agamic progeny produced in 2020 on one hectare.
According to Sanchez, the fruit which has only undergone variations in the crown, weighs more than two kilograms, is soft, white, resistant to soil fungi and is ideal for cutting and slicing in industry.
The Perola is in its second year of study and has also proven to be very good for consumption by the population and for industrial purposes, especially in the production of juices and slices.
“Like Champaka-153, it achieves a high survival rate, which helps improve yields, as both varieties range between 45 and 60 tonnes per hectare depending on the planting setting, which in the case of the experiment is of 45,000 agamic shoots”.
“Currently, another 15,000 vitroplants are planted on half a hectare more, because what we are looking for is to rejuvenate the seed of this variety and at the same time give it more strength,” concluded Sanchez.