POSTHARVEST QUALITY CHANGES IN FRESH-CUT AND WHOLE MINIATURE GOLDEN APPLE FRUITS STORED UNDER REFRIGERATED CONDITIONS
Mature green miniature golden apple fruits were stored uncut or sliced into quarters with the skin and seeds intact and stretched-wrapped in polystyrofoam trays and stored at 7-8 and 20-22°C up to 16 days and evaluated for percentage fresh weight losses, internal and external color, firmness, total soluble solids, total titratable acidity, pH and percentages marketability and decay-free samples. Throughout storage particularly at 7-8°C whole fruits maintained better quality compared to fresh-cut fruits. Inception of fungal decay in fresh-cut fruits became more visible at higher temperatures. However, chilling injury symptoms were noted for whole fruits stored at 7-8°C as early as 13 days in storage and progressed more as storage duration increased to 16 days. Fresh-cut quarters stored at 7-8 and 20-22°C showed signs of desiccation after 8 days in storage. Stretch-wrapping of fresh-cut golden apple fruits and storage at reduced temperatures is a viable option providing moisture loss is curtailed to a minimum.
Holder, Z.J. (2014). POSTHARVEST QUALITY CHANGES IN FRESH-CUT AND WHOLE MINIATURE GOLDEN APPLE FRUITS STORED UNDER REFRIGERATED CONDITIONS. Acta Hortic. 1047, 295-300
Spondias cytherea, total titratable acidity, fresh weight losses, desiccation, climacteric fruit, shelf life