Effect of fruit type and storage treatments on the biodeterioration of African pear (Dacryodes edulis (G. Don.) H. J. Lam.)

Abstract

The storage potential of the African pear (Dacryodes edulis (G. Don.) H. J. Lam.) (Burseraceae) was investigated using four fruit types. At ambient temperatures (28·5–30°C), those enclosed in either paper or polythene bags could be stored satisfactorily for 3–8 days, after which they deteriorated rapidly. Storage life was increased at lower temperatures, but injury due to chilling was observed at −5°C. At 15°C, fruits dipped in palm oil before being packaged were of better quality and retained their firmness longer than fruits dipped in a 500 ppm benlate solution. Storage in moist sawdust, wood-shavings or water were the least effective in extending shelf-life. Variation among fruit types in their response to storage treatment was observed.