Quality retention of selected exotic fruits: Balata (Manilkara bidentata), Spanish Tamarind (Vangueria edulis) and fresh-cut West Indian Lime (Citrus aurantifolia)

Purpose: Exotic fruits could fulfill global requirements of health- conscious consumers, providing efficient postharvest management protocols are implemented to assure safety and quality. Research Methods: Compositional changes of ripe balata fruits (Manilkara bidentata), were investigated when seal-packaged in low density polyethylene (LDPE) for 7 days at 6-7 °C and 28-30°C. Mature Spanish tamarind (Vangueria edulis) fruits were stored at 20°C and 30°C and ripening changes analyzed after 3 days. Quarter-sliced mature-green (M1) and ripe-yellow (M2) West Indian lime (Citrus aurantifolia) were seal-packaged in LDPE at 4-5 °C, 7-8 °C and 28-30°C and evaluated over seven consecutive days. Findings: Balata seal- packaged in LDPE for 7 days at 6-7 °C and at 28-30°C, accounted for lower fresh weight losses, higher total soluble solids (TSS), pH, TSS:TTA, vitamin C, better skin-gloss appearance and more acceptable flavor than control fruits over the same period. Ripe Spanish tamarind stored at 20°C and 30°C and 75-85% relative humidity had a yellowish-brown skin and pulp color, TSS (3.0-3.1%), TTA (2.24g/100g - 2.48g/100g), TSS:TTA (1:1.3), pH (3.4) and vitamin C (1.84 mg/100g). West Indian lime M2 quarter-slices at 7-8 °C secured superior quality ratings due to the absence of chilling injury symptoms, cut-edge browning and fermentative aroma compared to similar treatments after 4 days at 4-5 °C. At 28-30°C, M1 and M2 became unmarketable in less than two days. Research Limitations: More cultivars required. Originality/value: The unique postharvest quality characteristics of exotic fruits could be successfully managed to fulfill the basic requirements of health-conscious consumers and to exploit existing and potential niche markets.