daghng djmvbnTHE FEASIBILITY STUDY OF MAKING PINEAPPLE PEELING AND LEAVES (ANANAS COMOSUS) AS CORKBOARD

The study was entitled “The Feasibility Study of Making Pineapple Peeling and Leaves (Ananas Comosus, Linn) as Corkboard”. The study aimed to produce corkboard out of pineapple peelings and leaves which needs to observe the answers to the following questions: Does the quality of the produced corkboard out of pineapple peelings and leaves comparable to the commercial product when analyzed by strength, appearance, and texture?

Abstract
The major relevance of this study is to produce alternative materials from recycled things/waste products, fruit peelings for instance to replace our commercial materials which is really expensive in making things to be part of our day-to-day life.

Experimental method of research was used. The process involved some phases to be covered in conducting the study. The researchers collected and gather information, data and samples about the said study. It also includes extraction and filtration and the testing.

This is a new type of renewable and sustainable raw materials since it recovers from things that we completely thought a total waste, easy to dispose but we never thought can be very useful. In this study, the waste product of pineapple peelings becomes recyclable.

Description
Pineapple, Ananas comosus, belongs to the Bromeliaceae family, from which one of its most important health-promoting compounds, the enzyme bromelain, was named. The Spanish name for pineapple, pina, and the root of its English name, reflects the fruit's visual similarity to the pinecone.
Pineapples are actually not just one fruit but a composite of many flowers whose individual fruitlets fuse together around a central core. Each fruitlet can be identified by an "eye," the rough spiny marking on the pineapple's surface.
The pineapple plant is a terrestrial herb 2 1/2 to 5 ft (.75-1.5 m) high with a spread of 3 to 4 ft (.9-1.2 m); a very short, stout stem and a rosette of waxy, straplike leaves, long-pointed, 20 to 72 in (50-180cm) 1ong; usually needle tipped and generally bearing sharp, upcurved spines on the margins. The leaves may be all green or variously striped with red, yellow or ivory down the middle or near the margins. At blooming time, the stem elongates and enlarges near the apex and puts forth a head of small purple or red flowers, each accompanied by a single red, yellowish or green bract. The stem continues to grow and acquires at its apex a compact tuft of stiff, short leaves called the "crown" or "top". Occasionally a plant may bear 2 or 3 heads, or as many as 12 fused together, instead of the normal one.
As individual fruits develop from the flowers they join together forming a cone shaped, compound, juicy, fleshy fruit to 12 in (30 cm) or more in height, with the stem serving as the fibrous but fairly succulent core. The tough, waxy rind, made up of hexagonal units, may be dark-green, yellow, orange-yellow or reddish when the fruit is ripe. The flesh ranges from nearly white to yellow. If the flowers are pollinated, small, hard seeds may be present, but generally one finds only traces of undeveloped seeds. Pineapples have a wide cylindrical shape, a scaly green, brown or yellow skin and a regal crown of spiny, blue-green leaves. The fibrous flesh of pineapple is yellow in color and has a vibrant tropical flavor that balances the tastes of sweet and tart. The area closer to the base of the fruit has more sugar content and therefore a sweeter taste and more tender texture.

History
Although thought to have originated in South America, pineapples were first discovered by Europeans in 1493 on the Caribbean island that came to be known as Guadalupe. When Columbus and other discovers brought pineapples back to Europe, attempts were made to cultivate the sweet, prized fruit until it was realized that the fruit's need for a tropical climate inhibited its ability to flourish in this region. By the end of the 16th century, Portuguese and Spanish explorers introduced pineapples into many of their Asian, African and South Pacific colonies, countries in which the pineapple is still being grown today.
Since pineapples are very perishable, and modes of transportation to bring them stateside from the Caribbean Islands were relatively slow centuries ago, fresh pineapples were a rarity that became coveted by the early American colonists. While glazed, sugar-coated pineapples were a luxurious treat, it was the fresh pineapple itself that became the sought after true symbol of prestige and social class. In fact, the pineapple, because of its rarity and expense, was such a status item in those times that all a party hostess had to do was to display the fruit as part of a decorative centerpiece, and she would be awarded more than just a modicum of social awe and recognition.
In the 18th century, pineapples began to be cultivated in Hawaii, the only state in the U.S. in which they are still grown. In addition to Hawaii, other countries that commercially grow pineapples include Thailand, the Philippines, China, Brazil and Mexico.
Soil
The best soil for pineapple culture is a well-drained, sandy loam with a high content of organic matter and it should be friable for a depth of at least 2 ft (60 cm), and pH should be within a range of 4.5 to 6.5. Soils that are not sufficiently acid are treated with sulfur to achieve the desired level. If excess manganese prevents response to sulfur or iron, as in Hawaii, the plants require regular spraying with very weak sulfate or iron. The plant cannot stand waterlogging and if there is an impervious subsoil, drainage must be improved. Pure sand, red loam, clay loam and gravelly soils usually need organic enrichment. Filter presscake from sugar mills, worked into clay soils in Puerto Rico, greatly enhances plant vigor, fruit yield, number of slips and suckers.
Climate
The pineapple is a tropical or near tropical plant limited (except in greenhouses) to low elevations between 30°N and 25°S. A temperature range of 65°-95°F (18.33-45°C) is most favorable, though the plant can tolerate cool nights for short periods. Prolonged cold retards growth, delays maturity and causes the fruit to be more acid. Altitude has an important effect on the flavor of the fruit. In Hawaii, the 'Smooth Cayenne' is cultivated from sea level up to 2,000 ft (600 m). At higher elevations the fruit is too acid. In Kenya, pineapples grown at 4500 ft (1371 m) are too sweet for canning; between 4500 and 5700 ft (1371-1738 m) the flavor is most suitable for canning; above 5700 ft (1738 m) the flavor is undesirably acid. Pineapples are grown from sea level to 7545 ft (2300 m) in Ecuador but those in the highlands are not as sweet as those of Guayaquil.Ideally, rainfall would be about 45 in (1,143 mm), half in the spring and half in the fall; though the pineapple is drought tolerant and will produce fruit under yearly precipitation rates ranging from 25 to 150 in (650-3,800 mm), depending on cultivar and location and degree of atmospheric humidity. The latter should range between 70 and 80 degrees.

Nutritional Profile
Pineapple is an excellent source of vitamin C and manganese. It is also a good source of vitamin B1, vitamin B6, folate, copper and dietary fiber.
In-Depth Nutritional Profile
In addition to the nutrients highlighted in our ratings chart, an in-depth nutritional profile for Pineapple is also available. This profile includes information on a full array of nutrients, including carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins, minerals, fatty acids, amino acids and more.