Infusing fruit and veg with cocktails in vaccum - how long ahead?

[Bojana]

I plan to infuse cubes of watermelon, pineapple and cucumber with cocktail mixes (mojito, pina colada and gin tonic respectively) using vacuum chamber sealer and serve them as cocktails on a stick. How long ahead can I do it? I am concerned that at some point the fruit may get an off putting texture. I have to make 150ish of those so time is critical. Any advice is highly appreciated!

[J_Ozzy]

Dave Arnold suggests no longer than 2 hours ahead of time for cucumbers in Liquid Intelligence

[pep.]

I've recently had infused watermelon in the (0 °C) fridge for about a week, still tasted fine. Maybe a bit less snappy than on the first day, but certainly not mushy or anything. Cucumbers are probably more delicate. I would not worry much about the pineapple.