Storage conditions and ripening of chiku fruits Achras sapota L.

Abstract

Chiku fruits ( Achras sapota L.) were found to be climacteric with the respiratory peak occurring at the same time, or 1–2 days after peak ethylene production. The optimum storage temperature was near 20° C. Storage life at this temperature could be increased by removing ethylene (C 2H 4) and adding 5–10% (v/v) carbon dioxide (CO 2) to the storage atmosphere. Extreme relative humidities or high concentrations of CO 2 impaired the quality of stored fruits. Ripening was not affected by treatment with oxygen, C 2H 4 or indoleacetic acid. Ascorbic acid and glucose levels increased with ripening but ascorbic acid decreased when the fruit became over ripe. Recommended storage conditions are about 20° C with 5–10% CO 2 coupled with the complete removal of C 2H 4 from the storage atmosphere. Short-term holding of the fruit at lower temperatures is also possible.