University of California

Fruit English

Feijoa

Recommendations for Maintaining Postharvest Quality

Feijoa

Adel A. Kader

Department of Plant Sciences, University of California, Davis

Feijoa PDF

Maturity & Quality

Maturity Indices
  • Change in skin color from dark-green to light-green
  • Retention force (ease of fruit separation from the tree). Touch picking is recommended
  • Feijoas must be picked close to abscission time but before dropping onto the ground to assure good appearance and flavor quality
Quality Indices
  • Color
  • Shape
  • Size
  • Freedom from defects, such as physical injury, scars, skin browning, and chilling injury
  • Freedom from decay
  • There are major differences among cultivars in soluble solids (10-16%), titratable acidity (0.3-1.4%), and pH (3.2-4.4)

Methyl benzoate, ethyl benzoate, and ethyl butanoate are important in the aroma of feijoa fruit.

Maturity & Quality Photos

Feijoa_Cross_Section

Title: Maturity: Cross-Section

Photo Credit: Adel Kader, UC Davis

Feijoa-quality

Title: Quality

Photo Credit: Adel Kader, UC Davis

Temperature & Controlled Atmosphere

Optimum Temperature
5°C ± 1°C (41°F ± 2°F); storage potential is 4-5 weeks, depending on cultivar and ripeness stage.

Optimum Relative Humidity

90 to 95%; packaging in perforated plastic bags or box liner is effective in reducing water loss under lower relative humidities.

Rates of Respiration

10-15 ml CO2/kg·hr (climacteric minimum) and 20-25 ml CO2/kg·hr (climacteric maximum) at 20°C (68°F).

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

0.1-0.4 µl/kg·hr (climacteric minimum) to 40-50 µl/kg·hr (climacteric maximum) at 20°C (68°F).

Responses to Ethylene

Postharvest exposure to ethylene [10-100 ppm for 24 hours at 20°C (68°F)] enhances loss of green color and softening, but does not influence flavor.

Responses to Controlled Atmospheres(CA)

No published information on responses of feijoa to CA.

Disorders

Physiological and Physical Disorders

Chilling injury. Exposure to 0°C (32°F) for 3 weeks or longer results in chilling injury as indicated by sunken spots at the stem end and internal browning of the vascular elements.

Pathological Disorders

Botrytis cinerea. This fungus can result in significant postharvest losses. Control strategies include avoiding grounded and physically-damaged fruit and maintaining optimum fruit temperature throughout the postharvest handling system.

Disorders Photos

feijoa_grey_mold

Title: Grey Mold (1)

Photo Credit: Adel Kader, UC Davis

feijoa_grey_mold2

Title: Grey Mold (2)

Photo Credit: Adel Kader, UC Davis

Date

November 1999

Use of Materials

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Except for these specified uses, no part of the textual materials available on the UC Postharvest Technology Center Web site may be copied, downloaded, stored in a retrieval system, further transmitted or otherwise reproduced, stored, disseminated, transferred or used, in any form or by any means, except as permitted herein or with the University of California's prior written agreement. Request permission from UC Postharvest Technology Center. Distribution for commercial purposes is prohibited.

Links to any of these UC Postharvest Technology Center pages are permitted, but no endorsement of the linking site or products mentioned in the linking page is intended or implied by such a link.

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. 

http://ucanr.edu/sites/Postharvest_Technology_Center_/Commodity_Resources/Fact_Sheets/Datastores/Vegetables_English/?uid=19&ds=799 (Accessed January 18, 2014).

College of Agricultural & Environmental Sciences
Postharvest Technology Center
Department of Plant Sciences

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