Chilling injuries (CI) impose a limitation on extended storage for many horticultural crops, especially those of tropical or subtropical origin. One of the most significant reasons for postharvest loss is due to pineapple susceptibility to chilling injury when stored below 13 °C (Dull, 1971). Chilling induced symptoms were observed in the pulp adjacent to the core, although the critical temperature at which chilling injury symptoms occurred varied, depending upon the type of produce. Chilling injury in tropical fruits is characterized by browning of the skin, greater firmness in texture, and off-flavor in the fruit. The temperature that induces chilling injury differs with fruit species, and the skin is generally more sensitive to low temperatures than the fruit flesh (Mitra, 1997). It was observed that post harvest life of the pineapple is limited due to its susceptibility to chilling temperatures. It is assumed that the browning symptom often appears around the vascular strands in fruits, probably as a result of the action of the enzyme polyphenol oxidase. This enzyme may cause the leakage of phenolic compound from the vacuole after chilling.