Physiological Changes of Pepino (Solanum Muricatum Ait.) During Maturation and Ripening

Huyskens-Keil, Susanne; Widayat, Heru Prono; Lüdders, P.; Schreiner, Monika; Peters, Peter J.

doi:10.17660/actahortic.2000.531.41

Cited by 14 publications

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“…Physiological disorders reported by Ahumada and Cantwell (1996) included CI that caused internal and external discoloration, and decay symptoms due to a dark brown rot starting at the stem and eventually developing within the fruit pulp. Huyskens-Keil et al (2000) studied physiological changes in pepino at 5°C and 18°C for three different maturity stages, and concluded that changes in external and internal quality only occurred up to 14 d of storage, thereafter pepino quality remained almost constant. Martínez-Romero et al (2003) studied pepino cv.…”

Section: Postharvest Handling and Physiological Disordersmentioning

confidence: 99%

A Review of Pepino (Solanum muricatum Aiton) Fruit: A Quality Perspective

Contreras

González-Agüero

Defilippi

2016

horts

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Many attempts have been made to introduce pepinos in several countries. These efforts have involved breeding programs designed to adapt pepino plants to the respective climates and consumer preferences. However, low yields and the relatively small amount of information on the crop have played a negative role for the expansion of the pepino. Information on other features of the fruit (e.g., quality, physiology, and sensory attributes) is also scarce. Only a few studies provide useful data on pepino handling and storage potential; hence, there is not an adequate postharvest strategy to store this species. The objective of this review is to provide and discuss the available literature, with an emphasis on postharvest physiology aspects, and present 1) breeding for quality and how this has led to the development of the cultivars known today, 2) fruit physiology and quality, 3) handling and physiological disorders of pepino, and 4) highlight challenges for future research.

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Section: Postharvest Handling and Physiological Disordersmentioning

confidence: 99%

A Review of Pepino (Solanum muricatum Aiton) Fruit: A Quality Perspective

Contreras

González-Agüero

Defilippi

2016

horts

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“…Pepino fruits were harvested at two ripening stages, i.e., mature and physiological ripe. The fruit quality characteristics of the ripening classes used in this study are described by Huyskens-Keil et al (2000). Fruits were selected according to uniformity in colour, shape and size (250-350 g fresh weight and 60-90 mm diameter) as well as for lack of injuries and foreign odour.…”

Section: Plant Materialsmentioning

confidence: 99%

“…Hence, harvesting pepino fruit at the appropriate stage of maturity is essential for a high pepino quality (Ahumada & Cantwell, 1996;Gonzalez et al, 2000). Moreover, depending on the ripening stage, the storage conditions have a strong impact on the postharvest physiology and shelf life of pepino (Huyskens-Keil, Prono-Widayat, Lü dders, Schreiner, & Peters, 2000;Prono-Widayat, Schreiner, Huyskens-Keil, & Lü dders, 2003).…”

Section: Introductionmentioning

confidence: 99%

Postharvest quality of pepino ( Solanum muricatum Ait.) fruit in controlled atmosphere storage

Huyskens-Keil

Prono-Widayat

Lüdders

et al. 2006

Journal of Food Engineering

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“…Recently harvested fruits were analyzed for their vitamin C, chemical and phenolic contents. At the end of the storage period, 15 days after harvest (DAH), a period of fruit weight loss was compared to 30 DAH according to Huyskens-Keil et al (2000) and Mateos (2015), even as the external (flesh/exocarp) and internal fruit color (mesocarp) (C), firmness (F), dry matter content (DM), total titratable acidity (TA), total soluble solids (TSS) and pH, were analyzed and the evaluations were done comparing the two storage forms (room and cold). Fruits were placed in styrofoam trays and evaluated for shriveling, pitting and decay by hedonic scores (HS) where 1 equals none, 2 equals slight, 3 equals moderate, 4 equals moderately severe and 5 equals severe (Cantwell et al, 1992).…”

Section: Methodsmentioning

confidence: 99%

Quality aspects of pepino dulce fruits in distinct ripening stages, packaging forms and storage conditions

Botrel

Melo

2020

Braz. J. Food Technol.

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Pepino dulce (Solanum muricatum Aiton) or Pepino has been growing to produce edible, juicy and attractive fruits. The imported fruits and national small scale of Pepino dulce production are currently stored and commercialized under the absence of postharvest handling recommendations. Therefore, this work aimed to evaluate the quality aspects of Pepino dulce fruits in distinct ripening stages, forms of packaging and conditions of storage. The trial was conducted in a 2x2x2 factorial scheme - 2 ripening stages (ripe and immature) x 2 forms of packaging (with and without wrapping in plastic film) x 2 conditions of storage (room: 25 °C ± 2 ºC and 57% ± 5% of relative humidity (RH); cold: under refrigeration 10 °C ± 2 °C and 85% ± 5% of RH) – in a complete randomized block design. Fruit quality attributes, such as vitamin C, chemical and phenolic content, fruit color (mesocarp), firmness, dry matter content, total titratable acidity (TA), total soluble solids and pH, were evaluated. Fruits showed a centesimal composition with low calories and a significant content of potassium (K), phosphorus (P) and magnesium (Mg), which can contribute to the daily supply of these elements. For commercialization purposes, the association of packaging (plastic wrapping film) and refrigerated storage (cold: 10 °C ± 2 °C and 85% ± 5% of RH) to maintain the characteristics of fruit quality after a 15 days period is more important than its individual use.

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Physiological Changes of Pepino (Solanum Muricatum Ait.) During Maturation and Ripening

Cited by 14 publications

References 0 publications

A Review of Pepino (Solanum muricatum Aiton) Fruit: A Quality Perspective

A Review of Pepino (Solanum muricatum Aiton) Fruit: A Quality Perspective

Postharvest quality of pepino ( Solanum muricatum Ait.) fruit in controlled atmosphere storage

Quality aspects of pepino dulce fruits in distinct ripening stages, packaging forms and storage conditions

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