Sapotes (Sapodilla & Marney Sapotes)

Maturity Indices 

Skin color change from light-brown with a tinge of green to light-brown to dark-brown.

Flesh color change from green to pinkish brown to reddish brown in mamey sapote (can be examined through a small scratch on the surface).

Appearance: size, shape, color, freedom from defects, and freedom from decay

Firmness (firm-ripe sapotes are preferred)

Flavor is related to soluble solids content (13-26%) and acidity (0.2-0.3%)

14°C ± 1°C (58°F ± 2°F); storage potential is 2-4 weeks (depending on cultivar and and ripeness stage). 

90-95%; packaging in perforated plastic bags or box liners reduces water loss at lower relative humidities. 

Climacteric respiratory pattern; peak range = 25-35 ml CO₂/kg·hr at 20°C (68°F).

To calculate heat production multiply ml CO₂/kg·hr by 440 to get Btu/ton/ day or by 122 to get kcal/metric ton/day.

Peak range at 20°C (68°F) = 2-4 µl/kg·hr  

Exposure of mature sapodilla and mamey sapote fruits to 100 ppm ethylene for 24 hours at 20°C (68°F) hastens their ripening. Removal of ethylene from the storage environment delays deterioration.

Storage in 5-10% CO₂-enriched atmospheres delays ripening. Higher CO₂ concentrations may damage the appearance and taste of sapotes.

Chilling Injury.  Exposure to temperatures below 5°C (41°F) for more than 10 days causes chilling injury as indicated by dark-brown spots on the peel, failure to ripen, off-flavor development, and increased decay incidence after transfer to higher temperatures.