When alginate coating was used, juice leakage was signifi-
cantly reduced in contrast with the substantial juice accumulation observed in the rest of the packaging
conditions. Texture profile analysis (TPA) parameters, did not significantly change over time, suggesting
that structural characteristics of fresh-cut pineapple pieces were preserved throughout storage. From the
microbial point of view, the shelf-life of ‘Gold’ fresh-cut pineapple was limited to 14 d by mesophilic bacterial
growth. Further studies are needed to evaluate the sensory aspects, as well as to characterize the
flesh translucency phenomenon and reduce juice leakage of fresh-cut pineapple