Recommendations for Maintaining Postharvest Quality
Adel A. Kader
Maturity & Quality
Tamarillos reach horticultural (commercial) maturity at 21-24 weeks after anthesis, depending on cultivar and production area. Attainment of full red or yellow color (that is characteristic of the cultivar) is the primary maturity index. A minimum soluble solids content of 10% may also be used.
Maturity & Quality Photos
Temperature & Controlled AtmosphereOptimum Temperature
10-12ml CO2/kg·hr at 20°C (68°F); non-climacteric respiratory pattern.
Less than 0.1 µl/kg·hr at 20°C (68°F).
Ethylene treatment hastens senescence and stimulates respiration rate but does not improve eating quality of tamarillo fruits.
No published information.
DisordersPhysiological and Physical Disorders
Chilling Injury. Symptoms include brown discoloration, surface pitting, and increased susceptibility to decay. The minimum safe temperature is 3-4°C (37-39°F), depending on cultivar and storage duration.
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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.