The pineapples (Ananas comosus L. Merr. cv. Comte de Paris) were obtained from a local wholesale market and stored at 10 ć until used. Partially yellow ones were adopted in this experiment. The fruit were sorted to eliminate damaged or defective units, and cleaned, the crowns removed. Then, they were peeled, halved, and sliced transversely (1cm thick) with a sharp stainless steel knife