Adel A. Kader
Maturity Indices Skin color change from light-brown with a tinge of green to light-brown to dark-brown. Flesh color change from green to pinkish brown to reddish brown in mamey sapote (can be examined through a small scratch on the surface). Quality Indices Appearance: size, shape, color, freedom from defects, and freedom from decay Firmness (firm-ripe sapotes are preferred) Flavor is related to soluble solids content (13-26%) and acidity (0.2-0.3%) Optimum Temperature 14°C ± 1°C (58°F ± 2°F); storage potential is 2-4 weeks (depending on cultivar and and ripeness stage). Optimum Relative Humidity 90-95%; packaging in perforated plastic bags or box liners reduces water loss at lower relative humidities. Rates of Respiration Climacteric respiratory pattern; peak range = 25-35 ml CO2/kg·hr at 20°C (68°F). To calculate heat production multiply ml CO2/kg·hr by 440 to get Btu/ton/ day or by 122 to get kcal/metric ton/day. Rates of Ethylene Production Peak range at 20°C (68°F) = 2-4 µl/kg·hr Responses to Ethylene Exposure of mature sapodilla and mamey sapote fruits to 100 ppm ethylene for 24 hours at 20°C (687deg;F) hastens their ripening. Removal of ethylene from the storage environment delays deterioration. Responses to Controlled Atmospheres(CA) Storage in 5-10% CO2-enriched atmospheres delays ripening. Higher CO2 concentrations may damage the appearance and taste of sapotes. Physiological Disorders Chilling Injury. Exposure to temperatures below 5°C (41°F) for more than 10 days causes chilling injury as indicated by dark-brown spots on the peel, failure to ripen, off-flavor development, and increased decay incidence after transfer to higher temperatures. Pathological Disorders Anthracnose. Anthracnose caused by Colletotrichum gloeosporioides can be a serious problem in humid production areas. Effective preharvest control strategies reduce postharvest lesion development. 
University of California One Shields Ave., Davis, CA 95616-8683
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