The aim of this research was to design the harvesting guideline on maturity harvest indices of Queen pineapple fruits for the supply chain members to collect, process, store and distribute the fruits to different markets. Based on indices including the time after the floral induction treatment, the fruit's appearance, the fruit parameters: fresh weight, volume, biochemistry, the fruits were harvested at 5 physical maturity stages from II to VI and stored at 12°C, 20"C and the ambient temperature. The parameters on physiology, biochemistry, chilling injury, sensory evaluation of these experimental fruits were checked and analyzed. The fruits at stage II were properly used for canning process due to the firmness of their pulp. However, their taste were so bad to be consumed as fresh fruit because of their incomplete ripeness. The fruits at the stage III reached highest quality and longest storage time, lasting 21 days at 12°C and 14 day at 20"C. Therefore, they were appropriate for cold storage or long distance transportation. Those fruit at stage IV, V and VI possessed their high taste quality during the first experimental days but then quickly fell into the senescence stage despite being kept in cold storage. In addition, the fruits at more ripened stage (e.g. stage VI) got their shorter shelf life. Therefore, they should be used for processing or consuming as soon as possible. The result showed that the effects of cold temperature depended largely on maturity of the fruit at harvest.