Abstract: A process for treating and storing freshly cut pineapple greatly enhances flavor and increases shelf life. The freshly cut pineapple is first surface-disinfected. Its Brix and acid, and thus Brix/acid ratio, are measured or estimated. Then selection is made from batches of previously stored juice or other liquid medium, which may be pineapple juice from a different season or different part of the same season, or which may be white grape juice, acidified high fructose corn syrup, or blends. The juice or medium is selected to have a Brix/acid ratio which counterbalances that of the fresh fruit, so that the combined fruit/juice has a Brix/acid ratio of around 19. The cut pinapple, preferably chilled to just above freezing, is immersed in the selected juice and is stored and shipped, preferably close to freezing.

Abstract: A process for treating and storing freshly cut pineapple greatly enhances flavor and increases shelf life of the refrigerated cut pineapple, maintaining the enhanced flavor. The freshly cut pineapple is first surface-disinfected. Its Brix and acid, and thus Brix/acid ratio, are measured or estimated. Then selection is made from batches of previously stored juice or other liquid medium, which may be pineapple juice from a different season or different part of the same season, or which may be white grape juice, acidified high fructose corn syrup, or blends. The juice or medium is selected to have a Brix/acid ratio which counterbalances that of the fresh fruit, so that the combined fruit/juice has a Brix/acid ratio of around 19, or preferably in the range of about 16 to 23. The freshly cut fruit, preferably chilled to just above freezing, is immersed in the selected juice and is stored and shipped preferably close to freezing.

Abstract: A process for treating and storing freshly cut pineapple greatly enhances flavor and increases shelf life of the cut pineapple, maintaining the enhanced flavor. The freshly cut pineapple is first surface-disinfected. Its Brix and acid, and thus Brix/acid ratio, are measured or estimated. Then selection is made from batches of previously stored pineapple juice, which may be from a different season or different part of the same season. The juice is selected to have a Brix/acid ratio which counterbalances that of the fresh fruit, so that the combined fruit/juice has a Brix/acid ratio of around 19, or preferably in the range of about 16 to 23. The previously stored juice is from prior pineapple crops, varying from batch to batch in Brix/acid ratio, filtered and pasteurized, then frozen or maintained near freezing. The freshly cut fruit, preferably chilled to just above freezing, is immersed in the selected juice, which may be a blend of several batches, and is stored and shipped preferably close to freezing.