Tamarillo:
Recommendations for Maintaining Postharvest Quality

Produce Facts in English > Tamarillo

Adel A. Kader
Department of Plant Sciences, University of California, Davis

MATURITY & QUALITY

Maturity Indices

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.

Quality Indices

Tamarillos must be harvested as close to full-ripeness as possible to assure good flavor for the consumer
The average content of total sugars (sucrose + glucose + fructose) is 6% and of total acids (mainly citric acid) is 1.8% (fresh weight) in a ripe tamarillo fruit, which explains its acidic (sour) taste
Size, shape and color uniformity, freedom from defects and decay

TEMPERATURE & CONTROLLED ATMOSPHERE (CA)

Optimum Temperature

3-4°C (37-39°F)
Storage potential = 6-10 weeks.

Optimum Relative Humidity

90-95%

Rates of Respiration

10-12ml CO₂/kg·hr at 20°C (68°F); non-climacteric respiratory pattern.
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

Less than 0.1 µl/kg·hr at 20°C (68°F).

Responses to Ethylene

Ethylene treatment hastens senescence and stimulates respiration rate but does not improve eating quality of tamarillo fruits.

Responses to Controlled Atmospheres (CA)

No published information.

DISORDERS

Physiological and Physical Disorders

Chilling Injury. Symptoms include brown discoloration, surface pitting, and increased susceptibility to decay. The minimum safe temperature is 3-4°C (37-39°F), depending on cultivar and storage duration.

Pathological Disorders

Bitter rot, caused by Glomerella cingulata (Stonem.), is the main postharvest disease of tamarillos
An effective preharvest integrated pest management program greatly reduces postharvest decay problems
A hot water dip at 50ºC (122ºF) for 8 minutes effectively controls quiescent infections by Colletotrichum spp

Source: Perishables Handling #104, November 2000

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Tamarillo: Recommendations for Maintaining Postharvest Quality

MATURITY & QUALITY

TEMPERATURE & CONTROLLED ATMOSPHERE (CA)

DISORDERS

Tamarillo:
Recommendations for Maintaining Postharvest Quality