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Fruit Produce Facts English
Feijoa
Recommendations for Maintaining Postharvest Quality
Maturity & Quality
Maturity Indices
Quality Indices
Methyl benzoate, ethyl benzoate, and ethyl butanoate are important in the aroma of feijoa fruit. Maturity & Quality Photos
Title: Maturity: Cross-Section Photo Credit: Adel Kader, UC Davis 
Title: Quality Photo Credit: Adel Kader, UC Davis
Temperature & Controlled Atmosphere
Optimum Temperature5°C ± 1°C (41°F ± 2°F); storage potential is 4-5 weeks, depending on cultivar and ripeness stage. Optimum Relative Humidity90 to 95%; packaging in perforated plastic bags or box liner is effective in reducing water loss under lower relative humidities. Rates of Respiration10-15 ml CO2/kg·hr (climacteric minimum) and 20-25 ml CO2/kg·hr (climacteric maximum) at 20°C (68°F). 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 Production0.1-0.4 µl/kg·hr (climacteric minimum) to 40-50 µl/kg·hr (climacteric maximum) at 20°C (68°F). Responses to EthylenePostharvest exposure to ethylene [10-100 ppm for 24 hours at 20°C (68°F)] enhances loss of green color and softening, but does not influence flavor. Responses to Controlled Atmospheres(CA)No published information on responses of feijoa to CA.
Disorders
Physiological and Physical DisordersChilling injury. Exposure to 0°C (32°F) for 3 weeks or longer results in chilling injury as indicated by sunken spots at the stem end and internal browning of the vascular elements. Pathological DisordersBotrytis cinerea. This fungus can result in significant postharvest losses. Control strategies include avoiding grounded and physically-damaged fruit and maintaining optimum fruit temperature throughout the postharvest handling system. Disorders Photos
Title: Grey Mold (1) Photo Credit: Adel Kader, UC Davis 
Title: Grey Mold (2) Photo Credit: Adel Kader, UC Davis
Date
November 1999 |
Use of Materials
The UC Postharvest Technology Center grants users permission to download textual pages (including PDF files) from this World Wide Web site for personal use or to reproduce them for educational purposes, but credit lines and copyright notices within the pages must not be removed or modified.
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.
http://ucanr.edu/sites/Postharvest_Technology_Center_/Commodity_Resources/Fact_Sheets/Datastores/Vegetables_English/?uid=19&ds=799 (Accessed January 18, 2014).
