Feijoas: Post-harvest handling and storage of fruit

Abstract

Abstract Feijoas (Feijoa sellowiana Berg.; ‘Apollo’, ‘Gemini’, and ‘Triumph’) have a commercial storage life of c. 4 weeks at 4°C, with 5 days subsequent shelf-life at 20°C. Fruit stored for 3–8 weeks developed chilling injury (CI) at 0°C but not at 4°C. CI increased in severity during 7–10 days shelf-life. External CI appeared as sunken spots at the stem end, while internal CI manifested itself as browning of the vascular elements. Pre-storage dips in water at 50°C or in CaCl2 did not prevent either skin or pulp browning or rots. Soluble solids concentrations and titratable acidity declined 10–20% and 30–60%, respectively, during 10 days shelf-life at 20°C after storage, regardless of pre-storage treatment and length of storage.