EFFECTS OF 1-METHYLCYCLOPROPENE TREATMENT ON THE SHELF LIFE AND QUALITY OF SAFOU (DACRYODES EDULIS (G. DON), H.J. LAM)

Abstract

ABSTRACT A study to identify the physical and physicochemical properties of the safou fruit that were associated with longer fruit shelf life after harvesting was carried out in order to reduce postharvest loss and increase the marketability of safou in Cameroon and in the entire Central and West African sub region. Also an ethylene inhibitor with and without a low dose fungicide combination treatment was compared with the traditional lime (Citrus latifolia Tan) treatment to increase the shelf life and maintain the quality of safou. Semi-ripe fruits with attached calyx, no lesions, and a brownish scaly skin had a longer shelf life (6–7 days after harvest) than fully ripe fruits with a detached calyx, lesions present, and of greenish, whitish or blue black coloration (2–3 days). The brownish scaly fruits that could be stored for longer period had a higher fibre and protein content compared to the other fruit colour types. Fruits treated with 1-methylcyclopropene (1-MCP) and stored for 6 days were not different from fruits just harvested in terms of firmness, colour, fibre, protein, lipid, total sugar and dry matter. 1-MCP + low dose benomyl fungicide treated fruits could be stored at room conditions (T = 30°C, RH = 75%) for up to 2 weeks with 95% of the fruits still being of good quality (no soft spot and no change in colour). Although storage of safou with limes slightly increased their shelf life (8 days after harvest), the percentage of fruits that were then of good quality was less than 10%. In addition, this treatment changes the colour of the fruits, an important factor influencing their marketability.