This study was conducted to characterize physical, chemical and physiologically the development of maturation of fruit native pineapple cv. India, kept fresh at 20°C. During the fruit rnaturation, the respiratory intensity did not have any incrcase, which allowed to classify the fruit as non climacteric. This behavior was accompanied by loss of weight, decrease of consistency of edible fruit portion, increase in organic acids, acidity and sugars and decrease in soluble solids and pH. The quality analysis showed loss of organoleptic characteristics that make desirable the fruit, like appearance, flavor and color.