Can pineapple go in the fridge?
In this brief article, we are going to answer the question “Can pineapple go in the fridge?”. We are also going to discuss how pineapples should be stored in the fridge, what affects their shelf life and how to tell if they have gone bad.
Can pineapple go in the fridge?
Yes, pineapple can go in the fridge. In general, chopped pineapple will keep for 3-4 days in the refrigerator. A whole pineapple will keep for 5 to 7 days (1,2). While the fruit is offered in the grocery store’s unrefrigerated department, it must be refrigerated to maintain its freshness.
What is the optimum temperature to store pineapples?
The best temperature to store pineapples is at 7 to 12 °C (45 to 55 °F) for 14 to 20 days and relative humidity of 85 to 95%, which reduces water loss significantly. If the pineapple is ripe it can be kept at 7 °C (45 °F) for about 7 to 10 days (3).
How should pineapples be stored in the fridge?
Whole pineapples may be kept on the kitchen counter for up to 24 hours if eaten during that time period. Unless otherwise specified, they should always be stored in the crisper drawer portion of the refrigerator (3).
Pineapples that have been cut or sliced should be kept in airtight containers or freezer bags. Before storage, squeeze out all of the air from the bag. When using a bag, avoid stacking them on top of one another. Because pineapples are prone to bruise quickly (1,4).
Pineapple cans that have not been opened should be stored in a cold, dark, and dry location in the pantry or kitchen cabinet. Once opened, put them in an airtight container in the refrigerator (5).
In the refrigerator
Pineapples should be cut or sliced into suitable shapes and sizes. Place the pieces in the freezer for a few minutes to flash-freeze before putting them in freezer bags or airtight containers (1,4,6).
Pineapples, like other food items, may be defrosted in the refrigerator. If you’re pressed for time, you may defrost pineapple in cold water or the microwave. These techniques are not advised since they may degrade the product’s quality (7).
In a plastic bag or airtight food container
Make dried pineapple slices or pieces in your dehydrator to increase the shelf life of the fruit to two to four weeks when maintained at room temperature. By freezing dried pineapple slices, the shelf life is extended to a year (4,6,13).
You should slice the fruit into pieces that are no thicker than 3/4 of an inch. Then, put the fruit in the dehydrator.
Using a dehydrator tray, arrange your pineapple slices and dry them for twelve to sixteen hours at 135 degrees Fahrenheit. If you want to keep the pineapple in your pantry or freezer, put it into a vacuum-sealed bag (13).
What affects the shelf life of pineapples in the fridge?
Several variables might reduce the shelf life of pineapples in the fridge (3,8,9).
- Low temperatures can produce chilling injury, which can result in tissue damage and rapid deterioration.
- Second, unsuitable storage conditions, such as high humidity or moisture, can promote mold and bacterial growth.
- Third, ethylene from neighboring fruits can hasten ripening and deterioration.
- Fourth, microbial infiltration can be facilitated by physical damage during handling or transportation.
- Finally, storing pineapples while completely ripe can reduce their shelf life in the refrigerator due to higher respiration rates and increased susceptibility to microbial attack.
How to tell when pineapples have gone bad?
When pineapples have gone bad their upper leaves seem wilted, which means it has begun to deteriorate. Either use them immediately or discard them, since they will quickly deteriorate from now on (10).
If the fruit has several mushy, soft, or squishy parts, it is best to reject it. Also If you smell a strong sour or acidic smell, then it is better to get rid of such pineapple because it is another sign of pineapple going bad (10,11).
If the pineapple is kept in an open place for an extended period of time, it is more prone to develop mold or get squishy from the bottom.
Molds such as Fusarium species can also produce mycotoxins in pineapples that have gone bad and if you consume or even inhale these mycotoxins they can disturb your gut flora and can weaken your immune system (12).
In this brief article, we answered the question “Can pineapple go in the fridge?”. We also discussed how pineapples should be stored in the fridge, what affects their shelf life and how to tell if they have gone bad.
1. How should I store cut fruit and vegetables? USDA, 2023.
2. Garden-Robinson, J. Food Storage Guide Answers the Question: How long can I store. North Dakota State University Extension Service, 2013.
3. The Commercial Storage of Fruits, Vegetables, and Florist and Nursery Stocks. Agricultural Research Service Agriculture, Handbook Number 66, 2016, 491-492.
4. Fufa, D.D. Novel Approach to Enhance the Shelf Life of Fresh Cut Fruits and Vegetables: a Review. J Food Process Technol. 2021, 12: 891.
5. What safe food storage tips can you provide?. USDA, 2022.
6. Silva, C.L.M. Home Freezing of Fruits and Vegetables. In book: Frozen food science and technology, 2008.
7. The Big Thaw – Safe Defrosting Methods. USDA, 2013
8. Opara, U.L., Pathare, P.B. Bruise damage measurement and analysis of fresh horticultural produce – A review. Postharvest Biology and Technology, 2014, 91, 9-24.
9. Ahmmed, G., et al. Effect of Maturity and Storage Condition on Shelf Life and Post-Harvest Quality of Pineapple. United International Journal for Research & Technology, 2020, 01, 2020.
10. Leneveu-Jenvrin, C., et al. Changes of Quality of Minimally-Processed Pineapple (Ananas comosus, var. ‘Queen Victoria’) during Cold Storage: Fungi in the Leading Role. Microorganisms, 2020, 8(2),185.
11. Hong, K., et al. Quality changes and internal browning developments of summer pineapple fruit during storage at different temperatures. Scientia Horticulturae, 2013, 151, 28 , 68-74.
12 .M. Barth et al. Microbiological Spoilage of Fruits and Vegetables. USDA, 2009.
13. Sagar, V.R., Kumar, S. Recent advances in drying and dehydration of fruits and vegetables: A review. J Food Science and Technology, 2010, 47(1):15-26.