Agriculture Reference
In-Depth Information
Fig. 5.3.
The shelf-life at various storage temperatures for carambola, rambutan,
Brazilian banana and papaya fruit (O'Hare, 1993, 1995; Paull, 1994).
(avocado, banana, pummelo) to high (guava, litchi, mango, papaya, pineapple,
rambutan). On a per unit area basis, the stem scar is frequently the site of
highest water loss, although most water is lost through lenticels, stomata and
skin cuticle. Tropical fruits have water loss rates between about 0.1 and 0.3%/
day/mbar WVPD (water vapour pressure defi cit) (Table 5.3). Fruit having
lost 6-8% of their fully turgid initial weight begin to show signs of mass loss.
Usually the initial sign is skin wrinkling, although skin discoloration is the fi rst
symptom in some fruits. Loss of moisture, besides af ecting overall appearance,
is also an economic loss if fruit is sold by weight.
Nutritional attributes
Composition is a signifi cant quality attribute, and storage temperature
can infl uence vitamins and other nutrients in many fruits and vegetables.
Ninety per cent of the vitamin C in the US diet is derived from fresh fruits
and vegetables. Loss of vitamin C is generally more rapid at higher storage
