Fruit Produce Facts English
Sapotes (Sapodilla, Mamey Sapote)
Recommendations for Maintaining Postharvest Quality
Adel A. Kader
Maturity & Quality
Skin color change from light-brown with a tinge of green to light-brown to dark-brown.
Maturity & Quality Photos
Temperature & Controlled Atmosphere
14°C ± 1°C (58°F ± 2°F); storage potential is 2-4 weeks (depending on cultivar and and ripeness stage).
90-95%; packaging in perforated plastic bags or box liners reduces water loss at lower relative humidities.
Climacteric respiratory pattern; peak range = 25-35ml CO2/kg·hr at 20°C (68°F).
Peak range at 20°C (68°F) = 2-4 µl/kg·hr
Exposure of mature sapodilla and mamey sapote fruits to 100 ppm ethylene for 24 hours at 20°C (68°F) hastens their ripening. Removal of ethylene from the storage environment delays deterioration.
Storage in 5-10% CO2-enriched atmospheres delays ripening. Higher CO2 concentrations may damage the appearance and taste of sapotes.
Physiological and Physical Disorders
Use of Materials
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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).