Recommendations for Maintaining Postharvest Quality
Adel A. Kader
Department of Plant Sciences, University of California, Davis
Maturity & Quality
Fully mature fruits are dark-green and their segments are more rounded and smoother than less mature fruits. Latex stains may be present on the skin of mature fruits. Yellowing of the skin indicates over-maturity (partial ripeness). In some cases, fruits are picked when fully ripe and sweet for consumption as a dessert.
Maturity & Quality Photos
Temperature & Controlled Atmosphere
Optimum Temperature13 ± 1°C (56 ± 2°F); storage potential = 2-4 weeks, depending on cultivar and maturity stage.
Optimum Relative Humidity
Rates of Respiration
The range of respiration rates at 20°C (68°F) is 38 (preclimacteric) to 178 (climacteric peak) ml CO2/kg·hr.
To calculate heat production multiply ml CO2/kg·hr by 440 to get Btu/ton/day or by 122 to get kcal/metric ton/day.
Rates of Ethylene Production
The range of ethylene production at 20°C (68°F) is 0.1 (preclimacteric) to 1.6 (climacteric peak) µl/kg·hr.
Responses to Ethylene
Exposure to 50ppm or higher concentrations of C2H4 for 24 hours at 20°C (68°F) accelerates ripening of breadfruits (as indicated by color changes from green to yellow and softening) and shortens their postharvest-life.
Responses to Controlled Atmospheres (CA)
A CA of 5% O2 + 5% CO2 or use of modified atmosphere packaging (5-8% O2 + 8-10% CO2) may be useful in delaying ripening (softening) and extending postharvest-life of mature-green breadfruits kept within the optimum ranges of temperature and relative humidity.
Physiological and Physical DisordersChilling Injury. Fruits kept at temperatures below 12°C (54°F) before transfer Disorders to higher temperatures exhibits the following symptoms of chilling injury: brown discoloration of the skin, pulp browning and off-flavor development, and increased susceptibility to decay.
Pathological disorders usually follow mechanical damage and/or chilling injury of breadfruits. Decay may be caused by Phytophthora palmivora or Rhizopus artocarpi or Botryobasidium salmonicola.
Use of Materials
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How to Cite
Author(s) names. Initial publication or update date (located at the top). Title. Link to the specific Produce Fact Sheet webpage (Accessed date)
Example: Cantwell, M. and T. Suslow. 2002. Lettuce, Crisphead: Recommendations for Maintaining Postharvest Quality.