The extension of fruit shelf life is an important goal to be attained to improve the value of this horticulture crop. Many postharvest technologies have been developed to extend the marketing distances and maintain the fresh quality of these commodities after harvest. One of the most pivotal techniques app
lied world-wide is cold storage. The objective of this study was to determine the optimal temperature for extend the shelf life and quality of Queen pineapple. The Queen pineapple at maturity stage were stored at 10°C, 12°C, 14°C, 16°C, and ambient temperature in the laboratory. Fruit qualities were evaluated by the fruit weight loss, flesh firmness, flesh and peel color development, internal browning, total titratable acidtty, total soluble solids, total vitamin C content, total soluble solid and acidity content ratios and sensory attributes. The results showed that all the cold temperature treatments were significantly effective on the retention of peel color and the weight loss. However, the internal browning symptom appeared on the core of the fruits which were preserved at 10°C, 14°C, 16°C at day 14. The temperature 12°C restricted this symptom until the day 21 and ensured a natural ripening process to reach the best fresh quality dUring 2 days at the ambient temperatures since getting the fruits of the experimental refrigerator compartment Therefore, this temperature was optimal to be used for our further research by combining with other storage techniques like fungicide treatment, modified atmosphere packaging to extend more storage days as well as preventing internal browning of this fruit after harvest.