Postharvest quality and storage life of ‘Makapuno’ coconut (Cocos nucifera L.)

•This is the first report of the postharvest behavior of the Makapuno coconut.•Storage-life at 5 °C was 14-times longer than at room temperature (30 °C).•High oxygen transmission rate bags and 5 °C increased shelf-life 20-fold.•Fruit quality after MAP and 5 °C storage was comparable to fresh-harvested fruit.

Makapuno is a high-value commercial coconut with distinct sensory attributes, however the postharvest conditions required to maintain quality are unknown. To address this, partially de-husked mature Makapuno coconut fruit were stored at 2, 5 or 30 °C and were then evaluated after transferring to 30 °C for 3 days to simulate conditions in retail markets. During storage at 30 °C, the fruit showed a moderate respiration rate of 40–60 mg CO2 kg−1 h−1, a low ethylene production rate of 0.6–0.8 μL C2H4 kg−1 h−1 and storage life was 3 days. In contrast, storage at 2 °C or 5 °C markedly reduced respiration rates to 4 and 20 mg CO2 kg−1 h−1, respectively, and storage-life increased dramatically from 3 days to 6 weeks. Generally, cold storage delayed fruit deterioration by limiting weight loss, kernel browning and malondialdehyde content, however, after the fruits were transferred to 30 °C, those previously held at 2 °C showed signs of chilling injury, while those held at 5 °C did not. Modified atmosphere packaging (MAP) using high oxygen transmission rate (OTR) bags in combination with 5 °C storage extended fruit storage-life 20-fold, from 3 days at ambient conditions to 10 weeks. The combination of MAP and 5 °C storage reduced weight loss (4-fold), the incidence of surface mold and the quality parameters measured were comparable to values in freshly harvested fruit.

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