Modeling the ripening of sapote mamey [Pouteria sapota (Jacq.) H.E. Moore and Stearn] fruit at various temperatures

A linear-plateau model was used to describe the changes in soluble solids content (SSC) of sapote mamey [Pouteria sapota (Jacq.) H.E. Moore and Stearn] fruit over time as affected by ripening temperature. The model assumed that, as fruit ripened, SSC increased at a linear rate reaching a maximum (30% SSC) at the ripe stage after which SSC changed little. The rate of fruit ripening and the time to reach the ripe stage were calculated from the model. The rate of ripening increased steadily with increases in storage temperature. Fruit kept at 28, 25, 20, 15 and 10°C ripened 3.5, 5, 7, 15 and 30 days after harvest, respectively. Temperature quotients (Q₁₀) for fruit ripening decreased with increasing storage temperature. The model shows that shelf life of sapote mamey can be significantly extended by cool storage. The model can be used to estimate the time for fruit to reach the ripe stage, as long as the initial SSC and storage temperatures are known.