What specific temperature range is suggested for storing black sapote during the final ripening phase to yield a more predictable and evenly flavored pulp?
Answer
Consistent room temperature around 70°F or 21°C.
Grower observation indicates that temperature is a critical factor influencing the quality of the final ripened fruit. Storing the black sapote at a consistent room temperature, specifically noted to be around 70°F or 21°C, promotes a more predictable and even flavor development throughout the pulp. Rapid ripening methods can often lead to internal textural inconsistencies. Maintaining this moderate, consistent temperature range during the final ripening phase ensures that the fruit achieves its optimal palatability and nutrient availability state before consumption.
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