Fruit Produce Facts English
Recommendations for Maintaining Postharvest Quality
Maturity & Quality
Pepino dulce (Solanum muricatum Ait.) should be harvested when ripe (yellow) to have the best flavor quality. Skin color changes with ripening from green to pale white to cream to yellow (with purple stripes). Pepinoes soften as they ripen.
Maturity & Quality Photos
Temperature & Controlled Atmosphere
7.5-10°C (45-50°F); storage potential = 4-6 weeks, depending on cultivar and ripeness stage.
8-12ml CO2/kg·hr at 20°C (68°F); non-climacteric respiratory pattern.
Less than 0.1 ml/kg·hr at 20°C (68°F)
Exposure to 10-100ppm ethylene stimulates chlorophyll degradation (loss of green color) and respiration rate of mature-green pepino fruit, but has no effect fully ripe (yellow) fruit.
No published information.
Physiological and Physical Disorders
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.