Postharvest studies on pepino dulce (Solanum muricatum Ait.): maturity at harvest and storage behavior
Miguel Ahumada and Marita Cantwell
Postharvest Biology and Technology Vol: 7 Issue: 1-2 Pages: 129-136.
1996
บทคัดย่อ
Pepino fruits (cv. Toma) were harvested at three stages of ripeness
(mature-green, turning, and ripe) and stored at various temperatures (0-20°C)
for up to four weeks. Fruits of all ripeness classes showed low respiration
rates (~10 ml kg-1 h-1) and a nonclimacteric respiratory
pattern at 20°C. Fruits of all ripeness classes had very low
ethylene production rates (<0.1 
l
kg-1 h-1) at 20°C. After storage at 5°C,
ethylene production rates at 20°C never exceeded 0.4 l
kg-1 h-1. Exposure of fruits to 10 ppm ethylene resulted
in a 30% increase in respiration and an advance in stage of ripeness. Pepinos
of all ripeness classes were stored successfully for four weeks at 7.5-10°C.
Ripening fruits were stored at 5°C without causing
chill-induced discoloration and decay. Less ripe fruits were severely damaged
within two weeks by storage temperatures <5°C.