The pineapple plant offers several segments for propagation, with the slip being one of the most reliable options. A slip is a specific type of offset, or small plantlet, that forms on the fruit stalk, or peduncle, immediately below the main fruit. Successful growth of a new pineapple plant depends heavily on selecting and harvesting this slip at the correct stage of maturity. Proper timing ensures the slip has sufficient stored energy for establishment without negatively impacting the developing fruit.
Differentiating Pineapple Offsets
Pineapples produce three main types of plantlets: the crown, the sucker, and the slip. The crown is the leafy top of the fruit, and plants grown from it can take the longest, up to three years, to produce fruit. Suckers are the most vigorous propagules, growing from the base or leaf axils of the parent plant, and they mature quickly since they are connected to the established root system.
Slips are unique because they form directly on the stalk below the fruit, often appearing as small, comma-shaped plantlets. They are generally preferred in commercial settings because they produce a new fruit in a predictable timeframe, typically around 18 months, and offer a more uniform size compared to suckers. Unlike suckers, which can be left on the plant to produce a “ratoon” crop, slips must be harvested to be used for planting a new crop.
The primary difference among offsets is their location on the mother plant, which dictates their growth rate and the time until the next harvest. Slips are preferred when seeking a predictable growth cycle and a plantlet that is simple to detach from the parent material.
Indicators for Optimal Slip Removal
The optimal time to remove a pineapple slip is directly related to its physical development and the harvest of the main fruit. Slips should generally be removed when the main pineapple fruit is harvested, or shortly after, as they no longer benefit from remaining attached. A slip ready for planting should measure approximately 6 to 8 inches in length and have a total weight between 150 and 450 grams, with the heavier end of the range indicating more stored energy for faster establishment.
A fully developed slip will show signs of root primordia, which are tiny root buds hidden beneath the lower leaves. The physical cue for readiness is the ease of detachment from the parent stalk. A mature slip should twist or snap cleanly off the peduncle with minimal force, indicating the natural abscission layer has formed.
Removing the slip too early means it will lack the carbohydrate reserves necessary for rapid growth after planting. Conversely, leaving the slip on the stalk for too long can result in it attempting to root directly into the soil near the parent plant, making removal more difficult and potentially damaging the plantlet.
Curing and Preparing Slips for Planting
After cleanly removing the slip from the fruit stalk, a necessary preparation step called curing must be performed before planting. The freshly cut surface represents an open wound that is susceptible to fungal and bacterial pathogens in the soil. Curing allows this cut surface to dry out and form a protective, hardened layer called a callus.
The slip should be placed in a warm, dry, and shaded area for a period ranging from two to seven days. The callus acts as a seal, preventing the entry of decay-causing organisms once the slip is planted in moist soil. Skipping the curing step significantly increases the risk of the slip rotting before it can establish a root system.
Once the cut end has fully callused, the slip requires one final preparation step before it is placed in the soil. Carefully peel away the lower-most leaves, revealing the tiny root primordia at the base of the slip stem. Exposing these root buds facilitates faster root growth and helps the plantlet establish a firm anchor in the soil.