Effects of bioregulators and storage temperatures on the postharvest preservation of the tropical fruit Melicoccus bijugatus

The tropical fruit Melicoccus bijugatus Jacq. rapidly loses value for the fresh market, due to loss of gloss and unpleasant color changes of the peel. Because the pulp beneath the peel deteriorates at a slower rate and keeps edible and attractive to consumers for a longer time, practices conducive to extending acceptable peel appearance would expand the commercial life of the fruit. A study was performed to determine the effects of storage temperatures and coating of the M. bijugatus fruit peel with bioregulators that may delay peel senescence. Mature fruits of the ‘Reyes’ M. bijugatus clone were coated with aqueous solutions of kinetin, homobrassinolide, and an extract of the seaweed Ascophyllum nodosum. Those treatments were compared with a check without coating and a check sprayed with water. Prior to coating, all the fruits had shiny and completely green peels. The fruits were let to air-dry and were stored at 10, 20, or 30°C. The stored fruits were evaluated every 48 h. Peel deterioration was characterized by loss of brightness, followed by yellowing and browning. The deterioration of the peel was faster and more pronounced in fruits without coating and as storage temperature increased. Several combinations of bioregulator coating and storage temperature may be useful to extend the marketable appearance of ‘Reyes’ M. bijugatus in postharvest.