UC Davis

Makapuno is a high-value commercial coconut with distinct sensory attributes, however the postharvest conditions required to maintain quality are unknown. To address this, partially de-husked mature Makapuno coconut fruit were stored at 2, 5 or 30°C and were then evaluated after transferring to 30°C for 3 days to simulate conditions in retail markets. During storage at 30°C, the fruit showed a moderate respiration rate of 40-60mgCO2kg-1h-1, a low ethylene production rate of 0.6-0.8μLC2H4kg-1h-1 and storage life was 3 days. In contrast, storage at 2°C or 5°C markedly reduced respiration rates to 4 and 20mgCO2kg-1h-1, respectively, and storage-life increased dramatically from 3 days to 6 weeks. Generally, cold storage delayed fruit deterioration by limiting weight loss, kernel browning and malondialdehyde content, however, after the fruits were transferred to 30°C, those previously held at 2°C showed signs of chilling injury, while those held at 5°C did not. Modified atmosphere packaging (MAP) using high oxygen transmission rate (OTR) bags in combination with 5°C storage extended fruit storage-life 20-fold, from 3 days at ambient conditions to 10 weeks. The combination of MAP and 5°C storage reduced weight loss (4-fold), the incidence of surface mold and the quality parameters measured were comparable to values in freshly harvested fruit. © 2014 Elsevier B.V.