When a grain of pollen reaches the stigma, it creates a pollen tube for the sperm to journey down the style and fertilize the ovule; fertilized ovules become seeds. Fertilization is the death of the flower, as the petals drop or wither at this point and the ovary starts to enlarge and ripen into what we know as fruit.

Ovary

Once the pollen has fertilized the egg cell contained within the ovule, the ovule develops into a seed, and the ovary of the enclosing carpel begins to enlarge and ripen, forming the fruit. It should also be pointed out that ALL flowering plants produce fruits, and that not all fruits are edible.

Each fruit starts with a flower. Then four separate events will take place in sequence. They are pollination, fertilization, growth and development, and, finally, ripening. First comes the pollinator.

The absence of pollinators or low numbers of female flowers can result in fewer fruits produced. Poor Pollination: This is one of the most common causes of no fruit. Some plants cannot pollinate themselves. They require a plant of the same species, but a different variety for cross-pollination and maximum fruit set.

The primary purpose of a flower is reproduction. Since the flowers are the reproductive organs of plant, they mediate the joining of the sperm, contained within pollen, to the ovules — contained in the ovary. Pollination is the movement of pollen from the anthers to the stigma.

The five plants which grow without flowers are cucumber, mustard, strawberry, watermelon, pineapple, avocado, Olive and Jack fruit.

Poor pollination is a common cause for lack of fruit. Apple, apricot, pear, and plum need cross pollination by another variety in order for fruit to develop. Some varieties of sweet cherry also need cross pollination. Lack of cross pollination is the most common reason for lack of fruitfulness in plums.

This can be caused by a lack of pollinators or simply because the pollinators aren’t moving between flowers and transferring the pollen. The fruit then develops from the female flower only. Squash plants tend to produce loads of male flowers early in the season, sometimes well before the first females start to show up.

A: Once a pineapple plant has thirty leaves on it, it can be forced into bloom by surrounding it with ethylene gas, a potent plant hormone. The easiest way to apply the gas is just as you’ve heard: put a rotten apple in the center of the pineapple and cover both with a plastic bag.

So yes, the pineapple does die after fruiting, sort of. Pineapple plants do not fruit more than once – that is, the mother plant doesn’t fruit again. The mother plant slowly dies once fruiting is completed, but any large suckers or ratoons will continue to grow and eventually produce new fruit.

A pineapple plant flowers only once, and produces one pineapple. Then it dies. But before it dies it also produces offspring. Suckers or pups are little plantlets that grow between the leaves of the mature pineapple.

To fruit or not to fruit, that is the question Pineapple plants need 2-3 years of maturing before flowering and fruiting can take place. During this time, your pineapple plant will outgrow its pot a couple of times and need repotting.

about 24 months

No, you don’t. While pineapples can reproduce via seeds, they mostly reproduce through vegetative propagation and therefore don’t need fertilisation.

Pineapple is usually propagated by sucker, slip, and crown. These planting materials of 5-6 months age bear flowers after 12 months of planting except crowns which bear flowers after 19-20 months. Pineapple plants produced through tissue culture are also available for cultivation.

Once rooted and planted, suckers will flower and produce fruit in 12 months. Rooted crowns will take 18 months to form fruit. For Hawaiian pineapples, the main fruiting season is from April to May. Pineapples grown in the Caribbean have two fruiting seasons, December through February and August through September.

While pineapples dislike waterlogged soil, they are drought-tolerant, but require even moisture for proper fruit development. Pineapples generally require about 1 inch of water per week, through rainfall or supplemental watering.

Pineapples are ripe and ready to harvest when the entire outer skin develops a yellowish color and a pineapple smell and the flesh is an orange-yellow color. It’s best to allow the fruit to fully ripen on the plant because once picked, it won’t get any sweeter, although the outer skin will continue to ripen.

The pineapple plant is miserly with water, requiring only about 20 inches of natural rainfall per year, if well distributed. You need only wet the soil once a week, and when the plant is indoors, it is best to apply all the water to the soil.

Pineapple plants need ample space, about five feet between plants if growing in-ground or three to five feet in containers. They also grow best in lots of sun (at least 6 hours).

yellow

A ripe pineapple should have a firm shell but be slightly soft with a bit of give when you squeeze it. Pineapples that are completely solid or hard when squeezed are unlikely to be fully ripe. Ripe pineapples should have a firm shell that is slightly soft when squeezed.

Overripe fruits, on the other hand, have drooping and dried leaves, softer skin and fruit that has soft or brown areas, but they are still safe to eat. Throw away your pineapple after 5 days in the refrigerator, or if the brown area also have whitish dots, indicate mold is beginning.

Some common traits of bad pineapples are brown leaves on the crown and a soft wet bottom with the rest of the body drying out and looking old or brown. The sweet aroma will also disappear as the fruit begins to ferment and be replaced by a a more pungent sour smell that is closer to the smell of vinegar.

That said, pineapple food poisoning is certainly possible, though rare. There are many ways to tell if your pineapple is ripe, overripe, or rotten, all of which we will discuss later on. So no, rotten pineapple is not technically “poisonous,” though it can certainly make you sick due to a number of factors.

Antigua Black

about 3 days

Nothing beats the flavor of fresh pineapple, but pineapples must be cleaned and cut properly before they can be served or used in recipes.