Effects of storage temperature and humidity on shelf life and quality of African pear (Dacryodes edulis) fruits

Abstract

The post harvest quality of African pear (Dacryodes edulis) fruits stored at ambient and refrigeration temperatures (300C, 100C and 50C) under the ambient vapour pressure and three relative humidities (65%, 75% and 81%) was studied. Results showed that the rates of growth of microorganisms, moisture loss, weight loss, browning and softening rates increased rapidly for all the African pear fruits stored at
ambient temperature (300C) in the four respective humidities. However, the quality losses as well as microbiological growths were drastically reduced when the fruits were stored at the lowest storage temperature (50C) and under three relative humidity regimes of 65%, 75% and
81%. The African pear fruits stored at 50C under ambient vapour pressure have an average shelf life of 27days as against 31 days average recorded for those stored in 65%-81% relative humidity. Storage in this medium relative humidity (65%-81%) at refrigeration temperature of 100C extended the shelf life of African pear fruits to an average of 24 days as against 18 days which was recorded for pears
stored at the same refrigeration temperature at ambient vapour pressure.