that has not been my experience, yet the gal from chiquita told me the same thing.

I'm a big pineapple consumer, the bromelain helps my eyessight stay clear.

In actuality pineapples do not ripen once they are picked. Always buy from a reputable distributor of quality picked fruit who will insure picking at maximum ripeness, and consume as close to possible after purchasing. If it is not ripe when you buy it it will not ripen.

What can occur is a mellowing of acids and a using up of enzymes reducing the enzymatic activity over time to produce a softer less tangy fruit. What is occurring is the bromelain is being used up, the acids are changing and the pineapple gets softer and changes taste. Of course along with this long waiting period the bottom molds right?

Fruits with enzymes are best consumed when you get them as they do not ripen, the Sugar is converted fully before the fruit is harvested. Enzymatic activity is highest when first purchased. For papaya, kiwi, and such enzymes are actually much higher when a bit un-ripe.

If you have problems with pineapple and digesting or over digesting your lips, roof of mouth and tongue, turn the pineapple upside down and put in a sunny window just for a coupple of days so as to not lose all the enzymes. This prevents the bottom mold and will lessen the enzymatic activity a bit, the enzymes will run down the fruit from the core end and not be fully consumed also it will mellow the acidic nature. The ripening methods such as the 'in the bag' technique only hasten the aforementioned process of converting and depleting the enzymes.

A.