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This study compared the quality and storage characteristics of four pineapple varieties to select those displaying adequate storage resistance and those suitable for freshly cut processing. Four varieties of pineapple, namely Tainong No.16, Tainong No.17, Tainong No.11, and Bali, were used to analyze the quality differences in freshly cut pineapple during storage by measuring the quality, physiological indicators, and total microbial count. The results indicated that the nutritional quality and storability of freshly cut pineapples differed significantly among the varieties. During refrigeration at 4 °C, Tainong No.11 and Bali displayed the shortest storage period of 4 d, while Tainong No.17 and Tainong No.16 presented storage periods of 5 d and 6 d, respectively. A sensory evaluation indicated that the Tainong No.16 variety was superior in terms of consumer preference, while the Bali slices were generally rated lower than the other cultivars. Additionally, the sensory properties, weight loss, firmness, and ascorbic acid (AA) content of Tainong No.16 changed the least during storage, with values of 60.75%, 6.48%, 75.15%, and 20.44%, respectively. Overall, the quality order of the four varieties of freshly cut pineapples during storage was: Tainong No.16 &gt; Tainong No.17 &gt; Tainong No.11 &gt; Bali. Moreover, two-way ANOVA showed that the main effect of variety and storage time on the storage quality of fresh-cut pineapple was significant (p &lt; 0.05). The interaction effect of variety and storage time on other quality characteristics of fresh-cut pineapple was significant (p &lt; 0.05) except for Titratable acid (TA) and AA. In conclusion, Tainong No.16 displayed higher storage potential than the other varieties. The results of this work provide application possibilities to promote the successful processing of pineapple cultivars as freshly cut produce.

Comparison of Different Varieties on Quality Characteristics and Microbial Activity of Fresh-Cut Pineapple during Storage