Fruit Produce Facts English
Recommendations for Maintaining Postharvest Quality
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 Atmosphere
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.
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.
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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.