Pineapple fruit kept at 6, 10 and 25 ◦C lost vitamin C at rate of 0.17, 0.33 and 0.74 on average per day, respectively. This clearly reveals that losses in vitamin C of pineapple flesh were
accelerated with storage temperature increase. This observation corresponds with previous studies which found that there was a gradual decrease in vitamin C content of pineapple fruit as the storage temperatures (10 and 30 ◦C) increased (Adisa, 1986)