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)