Fruit Produce Facts English
Tamarillo
Recommendations for Maintaining Postharvest Quality
![]() Adel A. Kader
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.
Maturity & Quality Photos
Temperature & Controlled Atmosphere
Optimum Temperature 3-4°C (37-39°F) 90-95% 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.
Disorders
Physiological and Physical Disorders
Date
November 2000 |
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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.
http://ucanr.edu/sites/Postharvest_Technology_Center_/Commodity_Resources/Fact_Sheets/Datastores/Vegetables_English/?uid=19&ds=799 (Accessed January 18, 2014).