This study was carried out to evaluate the storage potential of feijoas at temperatures of 23 ºC and 4 ºC. Fruit were harvested in a commercial orchard in São Joaquim, SC, and stored at 23 ± 1 ºC (75±5% RH, for 15 days) and 4 ± 1 ºC (90±5% RH, for 4 weeks). Fruit were assessed during storage in terms of respiration and ethylene production rates, soluble solids content (SSC), titratable acidity (TA), skin color (hue angle; hº), and incidence of flesh and skin browning, and rots. Fruit stored at 23 ºC exhibited a climacteric, reaching a peak of respiration rates between the 4th and 5th days. Fruits stored at 4 ºC had lower respiration and ethylene production rates. Fruit stored at 23 ºC had more substantial decreases of SSC, TA, and hº of the skin, and increases of skin browning and decay incidence, compared to fruit stored at 4 ºC. The storage at 4 ºC was more effective to reduce respiration and ethylene production, to preserve the quality attributes (SSC, TA, and hº of the skin), and to reduce the severity of skin browning and decay, without avoiding the development of flesh browning. The storage potential of feijoas at 23 ºC is less than one week as a result of flesh browning and skin browning development and decay.
Acca sellowiana (Berg.) Burret; physiological disorder; decay; respiration; ethylene; ripening; refrigeration
