Agriculture Reference
In-Depth Information
Table 5.1.
Classi
fi
cation of selected tropical
fl
eshy fruits according to their respiratory
pattern.
Climacteric
Non-climacteric
Avocado (
Persea americana
Mill.)
Carambola (
Averrhoa carambola
L.)
Banana/plantain (
Musa
spp.)
Litchi (
Litchi chinensis
Sonn.)
Breadfruit (
Artocarpus altilis
Parkins Fosb.)
Mangosteen (
Garcinia mangostana
L.)
Cherimoya (
Annona cherimoya
Mill.)
Mountain apple (
Syzygium malaccense
(L.) Merril & Perry)
Durian (
Durio zibethinus
J. Murr.)
Pineapple (
Ananas comosus
(L.)
Merrill)
Guava (
Psidium guajava
L.)
Rambutan (
Nephelium lappaceum
L.)
Mango (
Mangifera indica
L.)
Rose apple (
Syzygium jambos
(L.)
Alston)
Papaya (
Carica papaya
L.)
Star apple (
Chrysophyllum cainito
L.)
Passion fruit (
Passiflora edulis
Sims)
Surinam cherry (
Eugenia uniflora
L.)
Sapote (
Casimiroa edulis
Llave.)
Soursop (
Annona muricata
L.)
Chiku (
Achras sapota
L.)
Respiration and ethylene
Tropical fruits vary widely in their respiration rate and ethylene production
(Table 5.2). The rate and production depend upon the stage of ripeness as well
as variety, preharvest environment and culture. Respiration rates also vary
with type and maturity of the fruit and the presence or absence of the plant
growth regulator ethylene.
Respiration varies from <35 mg/kg/h for pineapples to nearly 300 mg/
kg/h for ripening avocados and ripe bananas (Table 5.2). Green bananas have
a much lower respiration rate of about 50 mg/kg/h. Knowledge of the rate of
respiration of dif erent fruits is essential in determining the potential heat loads
in refrigerated cold rooms and containers. The ethylene production rate is
also essential information, as its presence can lead to premature ripening and
senescence of fresh commodities. In mixed storage, where fruits and vegetables
are held in the same room or shipping container, the ethylene released from
ripening fruit can lead to rapid yellowing of leafy vegetables.
Respiration rate and storage life are related (Fig. 5.2). Fruits with high
respiration rates have shorter postharvest lives, hence the need to reduce
respiration and thereby increase postharvest life. Temperature management is
the major method of controlling respiration rate, although it is limited in most
tropical fruits by their chilling sensitivity, which leads to injury.
