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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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.
The information in this fact sheet represents our best understanding of the current state of knowledge at the time of the latest update, and does not represent an exhaustive review of all research results. 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.