Quality changes during refrigerated storage of pepino (Solanum muricatum Ait.) fruit

N. Pascual-Seva, G. Solís, B. Pascual
Pepino (Solanum muricatum Ait.) is a native plant of the Andean region and is cultivated for its fruit. Although until recently commercial cultivation of pepino has been limited to the area of origin, there is an increasing interest in its cultivation beyond these areas. In Valencia (Spain) different studies have been conducted with the aim of introducing this crop in local horticulture. Fruits are harvested when they reach the optimal stage for the market, based on the fruit color. After harvesting, fruits remain physiologically active and experience some metabolic reactions, causing a loss of quality during the postharvest period. The aim of this study is to determine the possible changes in morphology (size) and physical and chemical properties (weight loss, color, soluble solid content, firmness, titratable acidity, and fructose, glucose, sucrose and starch content) in pepino fruit stored in refrigerated conditions (10°C, 90% relative humidity). In two consecutive seasons, fruits from three clones and three ripening stages (immature, mature and ripe), were stored in a cold room for 15 or 30 days after harvesting, after which they were analyzed. There were no differences in the response of the main quality attributes between the two years and among the three clones tested. Fruit only registered a small weight loss and no significant decrease in the firmness during storage, while the other parameters were not affected. The storage conditions used in this study did not induce chilling injury. The results show that fresh pepino fruits can be stored at 10°C and maintain all their properties due to the limited changes in their sugar content.
Pascual-Seva, N., Solís, G. and Pascual, B. (2020). Quality changes during refrigerated storage of pepino (Solanum muricatum Ait.) fruit. Acta Hortic. 1275, 155-162
DOI: 10.17660/ActaHortic.2020.1275.22
monosaccharide, disaccharide, color indexes, firmness, weight, titratable acidity, soluble solid content

Acta Horticulturae