PHYSIOLOGICAL, BIOCHEMICAL AND QUALITY FACTORS IN SAPOTE MAMEY (Pouteria sapota Jacq. H.E. Moore & Stearn) FRUITS DURING POSTHARVEST

Abstract

Mature sapote mamey (Pouteria sapota Jacq. H.E. Moore & Stearn) fruit were stored at 20 °C for 6 days and 5, 10 and 15 °C for 14 days to determine the effect of storage on ripening. Sapote mamey fruits exhibited typical climacteric behavior, with increases in production of CO2 and ethylene, weight loss, reduction in acidity, total phenols, firmness, and increases in total sugars and carotenoids. Pulp color changed, and synthesis of soluble protein was high, and there were large increases in catalase, peroxidase and polyphenoloxidase activities. Fruit stored at 5 and 10 °C showed lower ethylene production and respiration, protein synthesis, and enzymatic activities. A lower total carotenoid content was observed at low temperatures and some aspects related to ripening like total sugars, total phenols, firmness, flesh color and acidity were delayed, once transferred to room temperatures, without affecting normal ripening. The stage of fruit ripening affected sensitivity to chilling injury. Storage at 15 °C did not stop the ripening in sapote mamey.