Postharvest studies on pepino dulce (Solanum muricatum Ait): Maturity at harvest and storage behavior

Pepino fruits (cv. Toma) were harvested at three stages of ripeness (mature-green, turning, and ripe) and stored at various temperatures (0-20 degrees C) for up to four weeks. Fruits of all ripeness classes showed low respiration rates (similar to 10 ml kg(-1) h(-1)) and a nonclimacteric respiratory pattern at 20 degrees C. Fruits of all ripeness classes had very low ethylene production rates (<0.1 mu l kg(-1) h(-1)) at 20 degrees C. After storage at 5 degrees C, ethylene production rates at 20 degrees C never exceeded 0.4 mu l kg(-1) h(-1). Exposure of fruits to 10 ppm ethylene resulted in a 30% increase in respiration and an advance in stage of ripeness. Pepinos of all ripeness classes were stored successfully for four weeks at 7.5-10 degrees C. Ripening fruits were stored at 5 degrees C without causing chill-induced discoloration and decay. Less ripe fruits were severely damaged within two weeks by storage temperatures <5 degrees C.