Effect of Temperature on Storability of "Gold Barrel"

"Gold barrel" and "Okino P17" are recently bred pineapple cultivars from Okinawa Prefecture; however, their storability is unknown. Here, we investigated the temperaturedependent respiration rate, the amount of CO2 released per hour at a given temperature by the pineapple in a desiccator, of "Gold Barrel" and "Okino P17". We found that the inflection point temperature, where the respiration rate changed significantly, was approximately 13 degrees C for both cultivars. Storage test results demonstrated that the taste of both cultivars deteriorated significantly within 2 to 3 days of storage at 25 degrees C. Conversely, storing the fruits at 5 or 10 degrees C maintained their freshness for a week. However, after shifting to 25 degrees C, the taste deteriorated within 2 to 3 days. Therefore, a distribution route with refrigerated storage needs to be established, and the fruits should be consumed promptly after delivery.