Tamarillo (Cyphomandra betacea L.) fruits, grown in the Venezuela Andes farms, were harvested at mature-green stage, graded, selected, washed, and transported to the posharvest lab. for analysis. Fruits were stored into plastic containers in storage rooms at (5, 10, and 15 °C for 3 weeks. The soluble solid concentration (SSC), pH, tritatable acidity (TA), ratio SSC/TA, color: L*, Hue, Chroma, color index (a+b)/L × 100, texture, and fresh fruit weight loss (FFWL) in pulp extract and in the whole fruit were determined on the first day of harvest and at the end of each storage week. These parameters ranged as follows: SSC: 7.92–8.84%, pH: 4.06–4.35, TA: 1.14%–1.21% (expressed as citric acid), SSC/TA: 1.58–1.75, Chroma 42.72—45.54, FFWL: 0.83% at the second storage day to 4.39% at the 3rd storage week. Also, FFWL was 1.03%–1.40% for 10 and 15 °C, respectively. Fruits stored at the highest temperature increased pH values, the TA decreased with stored time, the Chroma and FFWL values increased with the increasing temperature and storage time.
The effect of different time durations of ozone treatment and storage temperatures on postharvest quality of banana (Musa acuminata)
