This study investigated changes in the physicochemical characteristics of pineapple fruit stored at 6, 10 and 25 ◦C. Storage temperature significantly affected the TSS, sugar content, Vc, TA,
and soluble protein contents. Moreover, a lower storage temperature (6 ◦C) maintained lower PPO activity and IB intensity than storage temperature (10 ◦C) or room temperature (25 ◦C). Postharvest life based on quality and IB symptom was longer at 6 ◦C than 10 ◦C