There are two different types of chilling-related physiological disorder in pineapple, common chilling injury (CI) and blackheart (BH). Unlike CI, the symptoms of BH are not discernible externally as it affects only the fruit flesh and core. Both disorders occur in two phases namely an induction phase at low temperatures with symptom expression at higher temperatures. While CI may be induced at temperatures below the optimal recommendation for storage i.e., 0-8°C, BH induction may take place at a wider temperature range of up to 21°C. BH can also occur at a preharvest stage and is associated with low field temperatures during growth. After harvest, BH occurs in fruit subjected to exposure to low temperature during storage, handling and transportation. Factors influencing BH development include temperature, length of exposure, varieties, maturity stage and growing climatic conditions. BH has been associated with reduction in ascorbic acid and an increase in polyphenol oxidase enzyme (PPO) activity. However, the initial ascorbic acid concentration and PPO activity do not indicate fruit susceptibility to BH. Partial control of BH was reported to be achieved by preharvest applications of chemicals such as parachlorophenoxyacetic acid (PCPA), α-naphthaleneacetic acid (ANA), potassium and calcium. Several postharvest methods have also been reported to provide some control of BH, including heat treatment, controlled and modified atmosphere, surface coatings and 1-methylcyclopropene (1-MCP) treatment. Plant breeding to develop BH-resistant cultivars provides an attractive alternative to postharvest treatments to control the disorder. New hybrids resistant to BH have been produced from conventional breeding while a genetic engineering approach has also shown promising development.