POSTHARVEST PHYSIOLOGY AND QUALITY OF BITTER-MELON (MOMORDICA-CHARANTIA L)

Developing fruits of Momordica charantia, known as bitter melon, bitte r gourd or balsam pear, were harvested at horticultural maturity and s tored up to 14 days in humidified air at different temperatures. Respi ration rates of fruits at 20 and 10 degrees C were approximately 40 an d 15 mu l CO2 g(-1) h(-1), respectively. Ethylene production rates at these temperatures were 0.1-0.3 nl g(-1) h(-1). Fruits stored for >8 d ays at 7.5 degrees C showed severe chilling symptoms (decay, pitting a nd discoloration) and typical chill-induced respiratory and ethylene p roduction increases after transfer to 15 degrees C. Fruit quality was best maintained if bitter melon were stored at 10 and 12.5 degrees C. Fruits at 15 degrees C continued to develop, showing undesirable chang es including seed development, loss of green color, and fruit splittin g. Immature fruit maintained postharvest quality better than fruit har vested at the fully developed green stage. Bitter melon stored at 15 d egrees C in controlled atmospheres (21, 5 or 2.5% O-2 in combination w ith O, 2.5, 5 or 10% CO2) were not different in quality from air-store d fruits at 2 weeks. Fruits stored 3 weeks in 2.5 or 5% CO2 in combina tion with 2.5% O-2 showed greater retention of green color and had les s decay and splitting than air-stored fruit.