In this study, physical, chemical qualities, and antioxidant, as well as sensory analysis of “Hauymon” pineapples at maturity stages 110 - 160 days were examined. The results showed that fruit shapes were conical all maturity stages. Fruit size and crown size (width, length and diameter) were not significantly. The fruit weight, lightness (L*), green (a*) and yellow (b*) pigments of peel and flesh and total soluble solid (TSS) were significantly increased when maturity stages. While, moisture content, fruit firmness, total titratable acidity, vitamin C, the total levels of phenol and antioxidant compounds were significantly increased with maturity stages. The sensory evaluation of pineapple fruit found that at maturity stage 130 days were the highest score of appearance, color, taste, aroma, texture and overall acceptable.
The relationship between storage and internal browning development was also investigated. The results showed a significant increase in internal browning over the course of storage. In addition, the brightness and red pigments of the peel and flesh were increased, and while yellow pigments were increased in the peel, they were decreased in the flesh as the pineapples were stored. The levels of soluble solids, titratable acid, and water content were increased and the storage time increased. On the other hand, flesh firmness, protein content, and the polyphenol oxidase level were decreased throughout storage.