Mechanical and physiological behavior of mamey zapote fruits [<em>Pouteria sapota</em> (Jacq.) H. E. Moore & Stearn] under compression

Round and lanceolated shapeed zapote mamey fruits were axially compressed in order to evaluate the influence of a potential mechanical damage on physical (weight loss and firmness), chemical (total soluble solids and titled tartness) and physiological parameters (ethylene and CO2) during ripeness. Three axial compression distances were evaluated: elastic limit, bioyield point and point of rupture. It was found that lanceolated fruits compressed to the bioyield point had the highest respiration rate and ethylene production. No influence of fruit shape was found in weight loss, firmness, and accumulation of total soluble solids, and titled tartness. In all the cases, compression accelerated the ripeness process.

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Electronic ISSN: 2007-4034
Print ISSN: 1027-152X

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