Physiological characteristics and postharvest quality in two ecotypes of Spondias purpurea L. fruit

Spondias purpurea L. fruits, also known as Mexican plums, are highly valued in their regions of production. Although several ecotypes exist (many, in fact, with great market potential), most are highly perishable and evaluations of their postharvest physical, chemical, and physiological characteristics are scarce. In this study, fruits from the ecotypes ‘Ticumán’ and ‘Del Campo’ were harvested at the ½-ripe and ¾-ripe stages of maturity, stored at room temperature (26±1°C; 50±5% RH), and evaluated periodically in accordance with different quality and physiological parameters. In both ecotypes, peak CO₂ production occurred after 6 d; however, the highest rates were present in ‘Del Campo’. Ethylene production was detected in ‘Ticumán’ only, with maximum values occurring 3 d after harvest. In both cultivars, firmness decreased after 2 d in fruits harvested at the ¾-ripe stage and after 4 d in those harvested at the ½-ripe stage. Total soluble solids, on the other hand, ranged from 6.1 to 14% regardless of the ecotype or stage of maturity at harvest. Weight loss was greater in ‘Del Campo’ harvested at the ¾-ripe stage, and fruits from this ecotype had the highest values of titratable acidity. They also developed better color than their ½-ripe counterparts, suggesting that the ¾-ripe stage is better for harvesting.