The aim of this work was to evaluate the quality and shelf life of pineapple minimally processed, stored at 8ºC and 85% R.H., influenced by the kind of cutting, sanitization with sodium hipochlorite and packaging. It was analyzed the following parameters: the total titrable acidity, the total soluble solids, pH, the appearance, molds and yeasts, total and fecal coliforms. The conclusions were: a) the kind of cutting had not influenced the chemical and physical-chemical characteristics of fruit during storage; b) low pH associated with sanitization and the use of good manufacturing practices (GMP's) reduced bacterial growth; c) the sanitization with sodium hipochlorite was not effective against moulds and yeasts; d) the product had a shelf life of 6 days according to the conditions offered.
pineapple; minimal processing; sanitization
