Fruit Produce Facts English
Recommendations for Maintaining Postharvest Quality
Adel A. Kader
Department of Plant Sciences, University of California, Davis
Maturity & Quality
Methyl benzoate, ethyl benzoate, and ethyl butanoate are important in the aroma of feijoa fruit.
Maturity & Quality Photos
Temperature & Controlled Atmosphere
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.
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.
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.
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.