Fruit ripening as affected by storage temperature in white sapote (Casimiroa edulis Llave and Lex.)
2002
"Yonemoto, Y. (Wakayama-ken. Agricultural Experiment Station, Kishigawa (Japan)) | Higuchi, H. | Kitano, Y. "
"The time-course changes in respiration and ethylene production were investigated in eYellowf white sapote fruits stored at 1, 5, 10, 15, 20, 25, 30 and 35degC. Increase in the respiration rate coincided with that of ethylene production at 30 and 35degC. However, the ethylene production rate increased after the increase in the respiration rate at 5-25degC. Within 5 to 25degC ranges, the respiration rate and ethylene production rate at the respective peaks were higher and the ethylene production peak occurred earlier than the respiration peak at higher temperatures. No ethylene production and a low respiration rate were induced during storage at 1degC. The fruits became soft and edible at the time of peak ethylene production. The storage temperature did not affect the content of total soluble solids of the ripened fruits. Browning of the fruit skin was observed at 5degC and above 30degC, while browning did not occur under relatively warm conditions temperature ranging from 10 to 25degC. At 5degC, softening occurred only on the fruit surface, and the surface became water-soaked. All the fruits stored at 1degC for 10, 20, 46 and 63 days could ripen after they were transferred to an environment at 25degC. Since chilling injury occurred in the fruits stored for 63 days, it is suggested that the storage period could be extended to 46 days by storage at 1degC."
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