Abstract

Moroccan cactus fruits are a nationally valued commodity. However, methods of storage are poorly documented. This study evaluated the use of chilling storage temperatures on shelf-life and quality of fruit and determines the optimal stage for fruit harvesting. Fruits were harvested at three maturity stages: S1 (green), S2 (green-yellow) and S3 (yellow-orange). Fruits were sorted for absence of defects and size uniformity. Fruits were arranged following a randomized design with: temperature of storage (4, 8, and 15°C) and maturity. Fruits were grouped into 9 treatments and kept for 6 weeks in ventilated storage at 4°C (85-90% relative humidity 'RH'), 8°C (80-85% RH), and 15°C (65-70% RH). After 15 days of storage, fruits were sampled and transferred to room-temperature conditions (20°C, 65-75% RH) for 12 hours to assess external color, total soluble solids, weight, and electrolytes leakage, plus 5 d in order to simulate a marketing period and assess physiological disorders (chilling injuries) and decay. Storage at 8°C of medium-ripened fruits allowed anextension of shelf life up to 30 d without adverse effects on the fruits with very low and economically tolerated rates of cold and rot damage. Storage at 4°C was shown to be effective in reducing rot, but limits storage time to less than 15 d because of the development of cold damage. Storage at 15°C showed no cold damage to the fruit throughout the storage period but resulted in a high rate of decay. Adhering to cold-storage and maturity stage enhances the production and sustainability of Opuntia ficus-indica.