PERTANIKA JOURNAL OF TROPICAL AGRICULTURAL SCIENCE

Sapodilla is a climacteric fruit with high marketing potential but limited export viability due to its short shelf life. During transport, the fruit is refrigerated in a semi-ripe state and is expected to be ready for consumption upon reaching consumers. This study aims to determine the physical and chemical characteristics of sapodilla fruit treated with abscisic acid after refrigerated storage. Half-ripe sapodilla fruits (n=66) were selected, washed, and stored at 10°C for 10 days. The fruits were then divided into control (n=33) and treatment (n=33) groups. Samples in the treatment group were sprayed with a 0.1% ABA solution before further storage at room temperature for 16 days. During this period, weight loss (%), firmness (N/mm²), total soluble solids (°Brix), titratable acidity (%), and reducing sugar levels (%) were observed. The Wilcoxon rank-sum test (α = 0.05) was used to analyze mean differences between groups for each parameter. Significant differences between groups emerged on the 12th day of storage at room temperature. On day 12, ABA-treated samples exhibited significantly lower firmness (0.13 ± 0.01 N/mm²) and reduced sugar levels (0.207 ± 0.074%) compared to the control (0.26 ± 0.06 N/mm² and 0.427 ± 0.040%, respectively). The titratable acidity of ABA-treated samples (3.57 ± 0.26%) was also significantly lower than that of the control (5.96 ± 0.45%). However, ABA-treated sapodilla exhibited higher total soluble solids (17.6 ± 1.53 °Brix) than the control (14.1 ± 0.58 °Brix). Similarly, vitamin C content was higher in ABA-treated samples (0.032 ± 0.002%) compared to the control (0.006 ± 0.007%). These changes suggest a synergistic relationship between ABA and ethylene. Therefore, the application of ABA can accelerate ripening in sapodilla fruit after refrigeration.