A process has been developed to prepare shelf stable ready-to-eat (RTE) intermediate moisture pineapple
(Ananas comosus) slices using hurdle technology. The combination of hurdles including osmotic dehydration, infrared drying, and gamma radiation dose of 1 kGy successfully reduced the microbial load to
below detectable limit. The shelf life of the intermediate moisture pineapple slices was found to be 40
days at ambient temperature (26 2 C). The untreated control samples spoiled within 6 days. The RTE
intermediate moisture pineapple slices were found to have good texture, colour and sensory acceptability during this 40 days storage.