Abstract
The behavior of sapodilla (Manilkara sapota L.) fruits cultivar Jesús María was observed during ripening, using two different kinds of wax to preserve the life storage and CEPA (2000 mg⋅litro-1) applications for ripening homogenization of the fruits. Sapodilla fruits we-re found to be climateric, with the respiratory peak occurring at the same time that ethylene production with 122.4 mg⋅kg-1⋅h-1 of CO2 and 93 mg⋅kg-1⋅h-1 of C2H4, respectively, four days afther harvest. The CEPA promoted homogeneous ripening, decreased phenolic compounds and accelerated ripening in more than one day. The wax did not help to increase the fruits postharvest life storage, but enhanced appareance and reduced weight losses significantly.
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