but it showed relatively
weak correlation for pineapple stored at 6 ◦C, r = 0.87 for glucose,
r = 0.59 for fructose, r = 0.41 for sucrose. These results suggest that
significant changes in sugar content are associated with pineapple
fruit held at different temperatures. The content of total sugars
decreased more rapidly in fruit kept at 25 ◦C than 10 and 6 ◦C. This
could be attributed to higher respiratory activity occurring at room
temperature than low temperature and the sugars being used up
for the respiratory process (Wills et al., 1989).