Growth and ripening of jilo (Solanum gilo) fruit

Jilo fruit is well appreciated by Brazilian consumers for the bitter taste and green color, but when the fruit skin becomes yellow after harvest, the fruit loses its value.
The aim of this study was to determine the type of growth curve and the changes in color and firmness that occur during the fruit development, in order to determine the optimal harvest index.
Fruits of jilo harvested throughout their development were evaluated for length, width, volume, fresh and dry weight, L* and Hue angle, chlorophyll and carotenoids content, firmness, total tiratable acidity and total soluble sugars.
Jilo fruit followed a simple sigmoid growth curve.
Rapid changes in fruit color began 28 days after anthesis, when the L* showed maximum value and decreases in hue angle values started at day 31 after anthesis.
These changes were accompanied by a linear decrease in chlorophyll content and an increase in content of carotenoids.
The firmness was reduced up to 3.3 times, beginning at the 37^th day after anthesis.
Throughout fruit growth titratable acidity was reduced while total sugar was elevated.
The jilo fruit should be harvest before the start of color change and when it reaches maximum length, between the 25^th and 28^th day after anthesis, to a longest postharvest.

VIII International Postharvest Symposium: Enhancing Supply Chain and Consumer Benefits – Ethical and Technological Issues

T.D.C. Mendes, T.P. Silva, M. Puiatti, P.R. Cecon, F.L. Finger

fruit development, growth curve, color fruit, harvest

https://doi.org/10.17660/ActaHortic.2018.1194.8