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Hypobaric Storage of Fresh Tropical Fruit

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Hypobaric Storage of Fresh Tropical Fruit Hypobaric Storage of Tropical Fruit Marisa Wall, Sandra Silva, Suzanne Sanxter and Peter Follett Daniel K. Inouye U.S. Pacific Basin Agricultural Research Center, USDA-ARS, Hilo, HI Introduction Results Producers and exporters of fresh tropical fruit gain an advantage in • Postharvest life was extended by 10 days for cherimoyas, by 7 days for the marketplace by supplying unique, high quality products. mangos, and 5 days for papayas under hypobaric conditions (2.7 kPa) However, the storage life of most tropical fruit is insufficient to when compared to control fruit (100 kPa). reach distant markets by marine transport. Hypobaric (low oxygen • Visual quality after ripening was higher for cherimoyas and mangos partial pressure) conditions may extend the storage life of stored under hypobaric conditions. However, visual quality was inferior refrigerated fresh tropical fruit without loss of edible quality, for hypobaric treated papayas when compared to controls due to a thereby creating a means to ship fresh fruit in sea containers. The higher incidence of stem end rots. quality and storage life of Hawaii-grown ‘Rainbow’ papaya (Carica • Most quality attributes did not differ between storage methods papaya), ‘Haden’ mango (Mangifera indica), and cherimoya including taste, brix, soluble solids, color, and firmness. Days of Storage; HB vs CT Tropical Fruit Visual Quality Post Hypobaric Treatment, at Ripe (Annona cherimola) were determined under hypobaric (2.7 kPa) 25.0 5.0 CT HB CT HB and cold (10 to 13 °C) storage conditions. 4.5 20.0 4.0 3.5 15.0 3.0 2.5 = Excellent = 5 10.0 2.0 1.5 Number of Days Storage in Days ofNumber Quality Rating, Rating, Quality 5.0 1.0 0.5 0.0 0.0 Cherimoya Mango Papaya Cherimoya Mango Papaya Fruit Type Fruit Type Fig. 1. Days in storage for tropical fruit. Fig. 2. Visual quality of stored fruit. Mangos inside chamber. Hypobaric chamber with humidifier. Computer controlled parameters. Hypobaric treated papayas; after storage for 22 days (L), ripe fruit at 29 days (R). Cherimoya after 13 days; controls (100kPa) (L), hypobaric Hypobaric treated cherimoyas; after storage for 20 days (L), ripe fruit at day 23 (R). (2.7kPa)(R). Methods • Four custom fabricated, stainless steel hypobaric chambers (Vivafresh R&D, Atlas Technologies) were used for the study. The system was equipped with computer controlled vacuum pressure regulation, controlled air flow rate, 100% humidification, temperature sensors and data acquisition. Hypobaric treated mangos; after storage for 28 days (L), ripe fruit at 29 days (R). • Treated fruit were held under hypobaric (2.7 kPa) conditions inside a cold room (10 ̊C for papayas, 13 ̊C for cherimoyas and mangos). Conclusions Control fruits were held in chambers at atmospheric pressure (100 Hypobaric conditions extended storage time and delayed ripening of kPa) and cold temperatures for comparison. cherimoyas, mangos and papayas compared to control fruits. These All fruit were at the mature green ripeness stage initially and • tropical fruit ripened normally after removal from hypobaric storage, evaluated for quality before and after storage, and upon ripening at although disease incidence after ripening was not inhibited ~ 23 °C for visual quality, color, firmness, soluble solids, titratable in most trials. acidity and disease incidence..
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