UC Davis, Department of Plant Sciences logo
UC ANR logo

Sapotes (Sapodilla, Mamey Sapote)

Last updated
Last updated on November 1999
Authors

Adel A. Kader (in memoriam)

Product Description

Indices de Maturité

Indices de Maturité

Skin color change from light-brown with a tinge of green to light-brown to dark-brown.

Flesh color change from green to pinkish brown to reddish brown in mamey sapote (can be examined through a small scratch on the surface).

Indices de Qualité
  • Appearance: size, shape, color, freedom from defects, and freedom from decay
  • Firmness (firm-ripe sapotes are preferred)
  • Flavor is related to soluble solids content (13-26%) and acidity (0.2-0.3%)
Température et Humidité Relative Optimales

14°C ± 1°C (58°F ± 2°F); storage potential is 2-4 weeks (depending on cultivar and and ripeness stage).

Taux de Respiration

Climacteric respiratory pattern; peak range = 25-35ml CO2/kg·hr 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.

Réponses à l'Éthylène

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.

Humidité Relative Optimale

90-95%; packaging in perforated plastic bags or box liners reduces water loss at lower relative humidities.

Taux de Production d'Éthylène

Peak range at 20°C (68°F) = 2-4 µl/kg·hr 

Réponses à l'Atmosphère Contrôlée (AC)

Storage in 5-10% CO2-enriched atmospheres delays ripening. Higher CO2 concentrations may damage the appearance and taste of sapotes.

Désordres Physiologiques et Physiques

Chilling Injury. Exposure to temperatures below 5°C (41°F) for more than 10 days causes chilling injury as indicated by dark-brown spots on the peel, failure to ripen, off-flavor development, and increased decay incidence after transfer to higher temperatures.

Maladies

Anthracnose. Anthracnose caused by Colletotrichum gloeosporioides can be a serious problem in humid production areas. Effective preharvest control strategies reduce postharvest lesion development.

References

References from scientifically validated sources will be added in the future.