ABSTRACTIsothermal microcalorimetric analysis of cut fresh pineapple was used to examine metabolic events occurring in the fruit under different storage conditions. The results define conditions most suited for cut pineapple storage. The baseline heat production for pineapple tissue is quite low (0.2 μW per mg wet weight). During storage, heat producing metabolic reactions develop which cause spoilage of the fruit. The time course of heat production during storage is affected by changes in atmosphere and by chemical treatments. Effects of inhibitor and antibiotic additions indicate that most of the heat production associated with spoilage is related to the growth of microbial flora
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