High pressure (HP) argon (Ar) treatment was applied to preserve fresh-cut pineapples at 4 degrees C. The effects of treatment temperature (2-10 degrees C), time (30-120 min) and pressure (0.5-4.5 MPa) on the efficiency of pressurized Ar treatment was studied to determine the optimum conditions. Temperature in the range of 2-6 degrees C did not significantly affect the efficacy of the pressurized Ar treatment. A combination of pressure-time of pressurized Ar treatment at 1.6-2.2 MPa for 43-65 min was found to be the optimum processing conditions for the preservation of pineapple slices. Samples treated at optimum condition (1.8 MPa, 60 min) were stored at 4 degrees C for 20 days to evaluate the effect of HP Ar treatment on nutritional components, microbial growth, sensory quality, membrane permeability and microstructure. A shelf life extension of 6 days was achieved by applying HP Ar treatment for fresh-cut pineapples during cold storage in air or in modified atmospheric packaging. (C) 2012 Elsevier Ltd. All rights reserved.