Pineapple (Ananas comosus) is one of the most popular tropical fruits. The fruit is known for its nutritive and health promoting properties (Mortan, 1987). It is commonly used as table fruit or in desserts. The shelf life of ripe pineapple is short and limited to 4–6 days (Hajare et al., 2006). Fresh pineapple contains thick, thorny inedible peel and a large crown which consumes storage space and also results in higher transportation costs (Fernandes, Rodrigues, Gaspareto, & Oliveira, 2006). Therefore, value addition by processing to a RTE product is an attractive alternative. Pine- apple slices dipped in sugar syrup and canned are normally used around the world (Mortan, 1987). The canned pineapple is shelf stable but it is not liked by some consumers due to its high sweetness.
The shelf life of peeled, sliced and polyethylene packed pine- apple sold in market is 4–6 days when stored at room temperature, whereas, pineapple slices when kept at 8–10