Modified atmosphere packaging allowed conservation of freshcut pineapples without undesirable changes in quality parameters during refrigerate storage. The end of shelf-life was signalled by mesophilic bacterial growth at 14 d storage. In addition, all packaging conditions studied avoided both fermentation and deterioration symptoms (ethanol concentration, off-odors and off-flavors) during the first two weeks of storage. Fruit pH, titratable acidity, and soluble solids content did not change significantly neither among packaging conditions nor throughout storage time. Texture
parameters did not significantly change over time, suggesting that structural characteristics of fresh-cut pineapple pieces were preserved throughout 20 d at 5 ◦C, without being affected by the packaging conditions. The main color changes observed in fresh-cut pineapple pieces were only attributed to the translucency phenomenon in the fruit flesh. The use of alginate coating significantly improved shelf-life of the cut-pineapple, as reflected in higher juice retention in contrast with the substantial juice leakage observed in the rest of packaging conditions