Quality changes in sapote mamey fruit during ripening and storage
2000
Diaz-Perez, J.C. | Bautista, S. | Villanueva, R.
Physical and chemical changes in sapote mamey (Pouteria sapota (Jacq.) H.E. Moore and Stearn) fruit during ripening and storage at various temperatures were evaluated. Ripening was associated with flesh softening, an increase in soluble solids content (SSC), and a change in flesh color from yellow or pale pink to a dark pink or red. No changes in fruit skin color or in flesh acidity were observed as ripening progressed. Ripe fruit had 30% or higher SSC, orange or red flesh (hue angle = 52; chroma = 45; L = 60), acidity of 6-8 mM H+, and flesh firmness (compression force) less than or equal to 50 N. Flesh turned brown (L* value declined) in overripe fruit. Fruit held at 27, 25, or 20 degrees C ripened in 3.5, 5 or 7 days after harvest, respectively. Fruit kept at 10 degrees C showed minor changes in color and firmness and a slow rate of SSC increase. Fruit stored at 10 or 15 degrees C and then ripened at 20 degrees C had portions of the flesh with a much higher firmness and poorer development of red color compared to other parts of the fruit. This uneven ripening was probably a result of chilling injury. The number of fruit with injury was higher at 10 degrees C than at 15 degrees C, and increased with storage time. The rates of fruit weight loss relative to the initial fruit weight were 0.58, 0.98 and 1.83% d-1 at 10, 20 and 27 degrees C, respectively.
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