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Research Article Open access CC BY 4.0

Effect of Storage Temperature on Postharvest Quality, Ripening and Marketability of Marula Fruits (Sclerocarya birrea subsp. caffra)

V. E. Emongor, A. Tautsagae

Current Journal of Applied Science and Technology · pp. 1–12 · Published 27 Feb 2016

10.9734/BJAST/2016/23513

Abstract

A laboratory experiment was undertaken to investigate the effect of storage temperature on storage life and quality of marula fruits. The experimental design was a completely randomized design with three replicates. Marula tree landraces growing around Sebele area of Gaborone were used for the study. The storage temperatures were 0, 4, 8 and 12±1°C (90-95% RH). Some fruits were also left at room temperature (25±3°C) as control. The results of the study showed that storage temperature and duration of storage significantly (p ≤ 0.05) affected the incidence and severity of chilling injury in marula fruit. Chilling injury developed in all the fruits stored below 12°C, though the severity of chilling injury significantly (p ≤ 0.01) varied with storage temperature. The marula fruit stored well for 25 days at 12°C without the development of physiological disorders and decay incidence. The fruit underwent normal ripening process with colour (carotenoids and anthocyanins) development (increased from 10.7 to 598 nmoles/cm2 of fruit skin), high total soluble solids (increased from 10.3 to 12.2%) and low titratable acidity (decreased from 30.2 to 17.4 mg/100 ml juice) after removal from storage (12°C) and held for seven days at room temperature to simulate marketing conditions. It was concluded that shelf life extension and marketing of marula fruits could be attained at a temperature of 12°C and 90-95% RH. This is due to the fact that the fruit will not suffer from chilling injury and will undergo normal ripening process.

Morula fruit storage temperature cultivars chilling injury shelf life

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