Postharvest Characterization and Storage of Fresh Katmon Fruit (Dillenia philippinensis)

Authors

Leonisa A. Artes, Postharvest Horticulture Training and Research Center, College of Agriculture and Food Science, University of the Philippines Los BañosFollow
Amparo A. Wagan, Agricultural Systems Institute, College of Agriculture and Food Science, University of the Philippines Los Baños, Laguna, Philippines
Michelle E. Omana, Agricultural Systems Institute, College of Agriculture and Food Science, University of the Philippines Los Baños, Laguna, Philippines
Leonardo L. Tamisin Jr, Agricultural Systems Institute, College of Agriculture and Food Science, University of the Philippines Los Baños, Laguna, Philippines

Publication Date

9-1-2024

Abstract

Katmon fruit has great economic potential but little is known about its postharvest behavior. This study characterized the katmon fruit after harvest so that appropriate handling may be recommended to extend its shelf life during storage or market display. Physicochemical characteristics, particularly firmness, pH, total soluble solids (TSS), titratable acids (TA), and TSS:TA ratio were evaluated during storage under room condition (22°C) and at low temperature (15°C). These characteristics were almost constant under 22°C or at 15°C for two weeks, with pH at 2.8, TSS at about 3.40°Brix, TA at 1.1 – 1.5%, and TSS:TA ratio at 3.1 – 2.04. Only moisture loss significantly increased, reaching 29% after the first week, which reduced the fruit’s shelf life and quality. Fruit in small quantities (1.5 kg) favorably responded to modified atmosphere packaging (MAP) using sealed polyethylene bags (PEB, 0.02 mm). About 15% O₂ and 0.45% CO₂ were maintained in PEB, which extended the fruit’s fresh quality up to two weeks under 22°C. MAP was also able to maintain the firmness of intact fruits for two weeks when stored at 22°C. In contrast, control fruits reached their limit of marketability after one week. Those without peel may also be kept for about two weeks when packed in PEB (300g per pack), especially if stored at 15°C.

Recommended Citation

Artes, Leonisa A.; Wagan, Amparo A.; Omana, Michelle E.; and Tamisin, Leonardo L. Jr (2024) "Postharvest Characterization and Storage of Fresh Katmon Fruit (Dillenia philippinensis)," The Philippine Agricultural Scientist: Vol. 107: No. 3, Article 1.
Available at: https://www.ukdr.uplb.edu.ph/pas/vol107/iss3/1