Pineapple (Ananas comosus) was a non-climacteric fruit popularly distributed in Vietnam
and other tropical regions. It was highly preferred by great appearance, wonderful texture,
special flavour and perfect nutritional value. Moreover, it was also a good source of
minerals, vitamins and antioxidants beneficial for human health. In harvesting season, it
was highly perishable under ambient storage due to its high metabolic and moisture
content resulting in quality degradation. This research evaluated the possibility of hot
water treatment to the retention of quality attributes during storage. Pineapple fruits were
dipped in hot water at different times and temperatures 30/35 (as control), 50/45, 52/40,
54/35, 56/30, 58/25, 60/20, 62/15 (°C/s). They were drained for 30 mins and stored at the
ambient condition at the relative humidity of 85-90% for 15 days. In 3 day-interval, these
fruit groups were taken to evaluate weight loss, firmness, decay index, total soluble solids
(TSS), ascorbic acid. Results showed that there was a significant difference between the
control and 7 treated groups. Pineapple fruits treated by hot water at 56/30 (°C/s) showed
the lowest weight loss (0.15±0.05 to 1.34±0.01%), the lowest decay index (1.03±0.02 to
1.63±0.02), the most firmness (19.43±0.00 to 18.63±0.03 N), the highest TSS (24.35±0.02
to 23.01±0.01oBx), the highest ascorbic acid content (18.59±0.01 to 17.79±0.02 mg/100
g). Application of hot water submergence provided an alternative to chemical treatment to
extend pineapple stability during storage and improve its marketability in distribution