Storage of ‘Cuernavaqueña’ mexican plum (Spondias purpurea L.) fruits in passive modified atmosphere

Mexican plum fruits (Spondias purpurea L.) are highly perishable, so passive modification of the products surrounding the atmosphere and low storage temperature can help in increasing fruit shelf life. The objective was to evaluate the effect of storage temperature on the postharvest behavior of Mexican plums packed in passive modified atmosphere. Physiologically mature Mexican plum fruits 'Cuernavaqueña' were placed in low-density polyethylene bags (0.062 μm thick) and stored at 14 and 25 °C and 93 ± 2 % relative humidity for eight days. The results in the production of CO2, ethylene, weight loss and firmness, indicate that the use of a low-density packaging, polyethylene bag, and storage at a temperature of 14 °C delayed the ripening process of the fruits. Regarding the bioactive compounds evaluated in pulp and peel, in both treatments, their content is attractive in order to enhance the fresh consumption of these fruits that are beneficial to human health.