Characteristics and Potential Use of Fruits from Different Varietal Groups of Sechium edule (Jacq.) Sw

(1) Background: Chayote [Sechium edule Jacq. (Sw.)] is a non-traditional export product; recently, demand has increased due to its nutritional and functional properties. There is a wide diversity of varietal groups (VGs) within this species. Despite this, only virens levis and nigrum spinosum varieties are commercialized on a large scale, while the rest are underutilized and poorly studied, so the genetic pool of this species is at risk. (2) Methods: The following variables were evaluated in the fruits of 10 chayote groups of varieties: shape, size, weight, stomatal frequency (SF), stoma size, stomatal index (SI), color index (CO*), pigments, titratable acidity (TA), total soluble solids (TSS), total sugars and moisture content. In addition, the postharvest behavior of the ten VGs stored at room temperature and the effect of 1-MCP on fruit quality during cold storage were evaluated. (3) Results: The groups a. minor and n. minor showed rapid weight loss, the albus varieties showed high epidermis oxidation, while v. levis, n. maximum, n. spinosum and n. xalapensis were susceptible to viviparity, blisters and fungal incidence. 1-MCP prevented chilling injury (CI) and weight loss. (4) Conclusions: The diversity of postharvest characteristics allows the use of VGs for different uses such as a fresh fruit, agroindustrial transformation or mixing with other vegetables.