Ananas comosus, commonly known as pineapple, is a tropical fruit valued for its juicy, sweet-tart flavor and aromatic profile. It has a rough, spiky outer skin with hexagonal segments and a golden-yellow flesh that is both fibrous and succulent. Pineapple is consumed fresh, juiced, or used in desserts, salads, and savory dishes. It is rich in vitamin C, manganese, fiber, and bromelain, an enzyme with anti-inflammatory and digestive benefits.

Postharvest, pineapples are non-climacteric, meaning they do not continue ripening after harvest. They should be stored at 7-12°C with high humidity to prevent dehydration and maintain quality. Exposure to temperatures below 7°C can cause chilling injury, leading to internal browning. Proper ventilation is necessary to avoid fermentation and decay. Because pineapples do not produce significant ethylene, they are not highly affected by ethylene exposure, but careful handling is required to prevent bruising and prolong shelf life for distribution and consumption.