Effects of maturity stage and storage temperature on quality and shelf life of abiu (Pouteria caimito Radlk.) fruit

Authors

  • Fajriyatus Shoidah IPB
  • Slamet Susanto
  • Ketty Suketi
  • Siti Mariana Widayanti

DOI:

https://doi.org/10.29244/jhi.17.2.106-115

Abstract

Abiu (Pouteria caimito Radlk.) is a tropical fruit with valuable nutrients and bioactive compounds. However, due to its short shelf life, its market is limited. Postharvest handling is necessary to extend abiu shelf life. This study evaluated the effects of harvest maturity and storage temperature on abiu fruit quality. Fruit samples were collected from a farmer’s garden in Balumbang Jaya, West Bogor Sub-district, Bogor City. Three harvest maturity stages (half-ripe, three-quarter ripe, and fully ripe) and two storage temperatures (room-temperature and cold) were evaluated. The results showed that the harvest quality of three-quarter ripe abiu did not differ from that of fully ripe abiu. At room-temperature storage, fully ripe abiu could be stored for up to 6 days after harvest (DAH), whereas half-ripe and three-quarter ripe abiu could be stored for up to 8 DAH. Cold storage extended the shelf life of abiu to 10-12 DAH.

Keywords: fruit ripening; harvest maturity; pre-harvest; sensory evaluation

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Published

2026-09-25

How to Cite

Shoidah, F., Susanto, S., Suketi, K., & Widayanti, S. M. . (2026). Effects of maturity stage and storage temperature on quality and shelf life of abiu (Pouteria caimito Radlk.) fruit. Jurnal Hortikultura Indonesia, 17(2), 106-115. https://doi.org/10.29244/jhi.17.2.106-115