In the present work the sensory modifications in the pineapple's four ripeness stages during room temperature storage were evaluated. Every two days, appearance, smell, flavor, and texture of the pineapple in the ripeness stages, "green", "spotted", "colored" and "yellow" obtained from CEAGESP (São Paulo State, Brazil) and stored at room temperature (23.4 ± 1.7 °C; 70% RH) were evaluated for 6 days. The ripeness stages influenced the pineapple sensory quality negatively reaching the highest values in the quality in the "spotted" and "colored" stages.
Ananas comosus; quality; postharvest; storage
