Changes in color parameters L* (luminosity) and b* (−blue to ±yellow) of fresh-cut pineapple were studied throughout 20 d storage at 5 ◦C. Significant differences for both, L* and b* values were found among all packaging conditions over time. Fruit pieces stored under PP-LO or PP-AIR had higher L* and b* values than those packaged under PP-HO or PP-ALG conditions. Since changes in L* and b* values occurred at approximately the same rate for all packaging conditions, differences among fresh-cut fruit were attributed to the normal color variability of individual pineapple pieces. Pineapple fruit is composed of multiple fruitlets (up to 200, depending on the cultivar) and each of them with various types of tissues (Paull and Chen, 2003). In addition, maturation pattern of the fruit starts from the fruitlets at the base of the fruit and moves up to the crown,
which results in different stages ofmaturity of the fruitlets throughout
the whole fruit. Because of such a complex fruit anatomy and
maturity pattern, fruit flesh is non-uniform in color and texture,
and this explains why flesh L* and b* values are very variable among
fresh-cut pineapple pieces.