Abstract: Fresh-cut pineapples were treated by three preservation methods (organic acid, blanching and organic acid combined with blanching) . The changing on quality of fresh-cut pineapple during storage was studied by electronic nose technique coupled with sensory analysis. Sensory analysis of fresh-cut pineapple showed that the difference (p<0.05) of preservation effect among the methods was showed at the middle storage period (3⁵d) . The treatment of organic acid combined with blanching could be better to maintain storage quality of fresh-cut pineapple during the middle and late (3⁷d) . Results of Linear Discriminant Analysis (LDA) for aroma losing showed that the treatment of organic acid combined with blanching could delay the lost of aroma in pineapple effectively. Loadings (LA) analysis showed that the principal volatile component of pineapple treated by organic acid combined with blanching was most closely to control group. Overall, results by electronic nose analysis were consisted with sensory analysis, and this concluded that electronic nose technique could be used in evaluating storage quality of pineapple rapidly. The preservation method of organic acid combined with blanching could be better for maintaining characteristic aroma and storage quality of fresh-cut pineapple.