Respiration rate, ethylene production and biochemical variations of ackee fruit arils (Blighia sapida Köenig) stored under three temperature regimes

• Respiration rate of ackee fruit arils decreased but ethylene increased during storage.
• Saccharides, fructooligosaccharides and total phenolic compounds also decreased.
• Low temperatures preserved much better the colour of arils and reduced weight losses.
• Overall quality of ackee fruit arils stored at 5 °C was of highest quality.

The storage of fruit is characterized by many physiological and biochemical changes, and this study aimed to study respiration rate, ethylene production, and other biochemical variations of ackee fruit arils (Blighia sapida), cheese variety, stored at 5, 10 and 20 °C during eight days. During storage, respiration rate decreased but ethylene production increased. Glucose, fructose, sucrose, and short chain fructooligosaccharides – 1-kestose, nystose and DP-5 – and total phenolic compounds also decreased, however, the decrease was much higher at 20 °C. The L*, a*, b, C* and H* values showed that lower temperatures preserved much better colour and visual quality, and arils stored at 5 °C were rated excellent compared to those stored at 10 and 20 °C. The quality of arils stored at 10 °C also was more than satisfactory, while arils stored at 20 °C were completely spoiled after 8 days and showed high weight losses compared to arils stored at 5 and 10 °C, which did not show any spoilage and very low weight losses. In conclusion, the results demonstrated that ackee fruit arils can be stored in very good conditions for a minimum of eight days under low temperature regimes, although at 5 °C arils showed the best shelf-life.

Respirartion and ethylene production of stored ackee fruit arils.Figure optionsDownload as PowerPoint slide