Sapotes (Sapodilla, Mamey Sapote)
Recommendations for Maintaining Postharvest Quality
Adel A. Kader
Maturity & Quality
Skin color change from light-brown with a tinge of green to light-brown to dark-brown.
Maturity & Quality Photos
Temperature & Controlled AtmosphereOptimum Temperature
14°C ± 1°C (58°F ± 2°F); storage potential is 2-4 weeks (depending on cultivar and and ripeness stage).
90-95%; packaging in perforated plastic bags or box liners reduces water loss at lower relative humidities.
Climacteric respiratory pattern; peak range = 25-35ml CO2/kg·hr at 20°C (68°F).
Peak range at 20°C (68°F) = 2-4 µl/kg·hr
Exposure of mature sapodilla and mamey sapote fruits to 100 ppm ethylene for 24 hours at 20°C (68°F) hastens their ripening. Removal of ethylene from the storage environment delays deterioration.
Storage in 5-10% CO2-enriched atmospheres delays ripening. Higher CO2 concentrations may damage the appearance and taste of sapotes.
DisordersPhysiological and Physical Disorders
Chilling Injury. Exposure to temperatures below 5°C (41°F) for more than 10 days causes chilling injury as indicated by dark-brown spots on the peel, failure to ripen, off-flavor development, and increased decay incidence after transfer to higher temperatures.
Anthracnose. Anthracnose caused by Colletotrichum gloeosporioides can be a serious problem in humid production areas. Effective preharvest control strategies reduce postharvest lesion development.
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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.