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Maintaining freshness and functional quality of the fruit is a challenge in the food industry since consumers demand of fresh pineapple is high. Thus, it is important to know the effect of external factors on products during the respiration to controlling the quality and extends the shelf-life. The respiration rate (RR) was studied over a period of storage time by treating the full crown pineapple in the room storage of 7C, 15C and 25C. A closed system method was used to measure the respiration rate at 2, 4, 12, 24 hours intervals over 7,5-14,5 days of storage. Three temperature variations and three replications were carried out to observe the respiration rate. Respiration rate based on the O2 consumption at 7C is 2,05 ml.kg-1.h-1, at 15C is 6,45 ml.kg-1.h-1 and at 25C is 22,33 ml.kg-1.h-1, while based on CO2 produce at 7C is 5,90 ml.kg-1.h-1, at 15C is 20,83 ml.kg-1.h-1 and at 25C is 67,91 ml.kg-1.h-1. Furthermore, the modelling was conducted using Michaelis-Menten (MM) uncompetitive inhibition. The storage temperature of 7C resulted MM constant value Vmo is 4,28 and Vmc is 29,04 at the 15C Vmo is 59,18 and Vmc is 200 and at the 25C Vmo is 140 and Vmc is 805,10 with SSE ranged from 0,000378 to 0,0295. The Vmo-constant activation energy (Ea) is 132,42 kJ/mol and frequency factor (A) is 3E+25, while Vmc-constant Ea is 132,94 kJ/mol and A is 1,7E+26 with R2 ranged from 0,82 to 0,99. The result of Arrhenius analysis used to predict the respiration rate in storage temperature of 10C, 12C, 18C, 20C and 22C. The storage temperature recomendation with 30 days delivery time should at 12-18C.