When translucency was induced in fresh-cut pineapple pieces, L* and b* decreased an average of 15 and 12 units, respectively, with no changes in a* (−3.3 ± 0.7). When such findings were compared with changes of L* and b* values obtained in this study, it became clear that the registered changes on color parameters at all the packaging conditions were due to translucency development, rather than tissue browning. Chen and Paull (2001) found an increase in electrolyte leakage in ‘Smooth Cayenne’ pineapple translucent tissue and considered that its development was related to the diffusion rate of water and solutes across fruit flesh cell membranes,changes in membrane permeability, sugar content and differencesin internal osmotic pressure which could promote the removal of water from the phloem into the apoplast