Abstract: The study was carried out to investigate the effect of different vacuum packaging treatment with low temperature on soluble solids,weight loss rate,browning degree,hardness,vitamin C,polyphenol oxidase activity and phenoloxidase activity of Fresh-cut Pineapple during the storage period by taking pineappale of bali variety as a test material. The results showed that vacuum packaging treatment with low temperature could preserves the sensory quality of fresh-cut pineapple better than control group,it could reduce the weight loss rate from 4.31% to 7.22%,browning degree from 1.4 to 2.6,polyphenol oxidase activity from 10.33 to 44.52 U·min^-1·g^-1 FW and improve hardness from 4.07 to 7.51 N during the whole storage period. In the 20 th day,soluble solids and vitamin C of treatment group was 1.48 and 8.44 mg/100 g higher respectively than control group. Besides,phenoloxidase activity of treatment group was 19.36~27.25 U·min^-1·g^-1 FW lower than control group before 8 days,it could reduce effectively enzyme activity,prevent the Browning of fresh-cut pineapple and oxidation of vitamin C,extend the expiration date of fresh-cut pineapple from 4 to 11 day.