Physicochemical changes in fresh-cut wax apple (Syzygium samarangenese [Blume] Merrill & L.M. Perry) during storage

► The physicochemical changes in fresh-cut wax apple fruit stored at low temperatures was investigated. ► Skin colour (dark-red) increased during storage. ► Flesh browning is the main problem in the fresh-cut fruit during storage. ► Antioxidant capacity and ascorbic acid of the fresh-cut fruit stored at 4 ± 2 °C are higher than those stored at 12 ± 2 °C. ► Low temperature prevent the increase in the browning and maintain the quality of the fresh-cut fruit.