Vegetables Produce Facts English
Recommendations for Maintaining Postharvest Quality
Maturity & Quality
Maturity & Quality Photos
Temperature & Controlled Atmosphere
Tomatillos can be forced-air or room cooled. The main reason to cool rapidly is to retain the fresh appearance of the husk. Tomatillos can be stored under a wide range of conditions. At ambient temperatures, the husks will dry, but the fruit will remain in good condition for about 1 week. For longer storage life temperatures of 5°C to 10°C (41°F to 50°F) with moderate humidity levels (80-90% RH) are recommended to retain the freshness of the fruit and the husk. At 5°C (41°F) chilling injury will occur after about 3 weeks.
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
Tomatillos produce low amounts of ethylene at immature (0.5 to 2 µl/kg·hr at 10 to 20°C [50 to 68°F]) and mature stages (1 to 10 µl/kg·hr ). At horticulturally overmature stages, i.e. when the fruit show yellow color change due to ripening, ethylene production rates can be high (20-40 µl/kg·hr at 20°C (68°F)).
Exposure of mature fruit to ethylene causes undesirable color change.
No information is available.
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.