Pineapple fruit kept at 25 ◦C showed signs of internal browning
(IB) after the fourth day of storage (data not shown). After 6 days of
storage, the value of IB intensity of samples stored at room temperature
reached 0.33, while no sign of IB symptom could be detected
by visual inspection of fruit under low temperatures storage. IB
progressively increased as storage duration increased. IB intensity
was higher for samples held at 25 ◦C than for fruit of storage at 10