EFFECT OF THE MATURITY STAGE ON POSTHARVEST QUALITY AND SHELF LIFE IN MEXICAN PLUM (Spondias purpurea L.) FRUITS

Abstract

Mexican plum (Spondias purpurea L.) is widely distributed throughout the country, but its fruits are highly perishable during postharvest management (1 to 3 d at room temperature), displaying rapid softening, susceptibility to decay and taste changes. An optimum maturity stage at harvest combined with low storage temperatures, is an option for extending their shelf life. An assay was carried out on the physiological and physicochemical behavior of fruits harvested at different skin colors: green, and ½ and ¾ yellow, managed at market temperature (20±2 ºC) and refrigerated storage (8±2 ºC and 12±2 ºC for 1 week). The results showed that this is a nonclimacteric fruit, based on its respiration and ethylene production rates. There were significant losses in ascorbic acid and fresh weight as well as increases in acetaldehyde and ethanol, during storage at 20±2 ºC. Fruits harvested with ½ and ¾ yellow skins and stored at 20±2 ºC became marketable on the second day; those stored at 12±2 ºC became suitable for consumption only after transferred to room temperature. Storage at 8±2 ºC caused chilling injury and, consequently, an increase in electrolyte leakage. It was inferred that the ideal harvesting stage is when fruits are ½ yellow.