Description:

• Sapota, also known as chikoo or sapodilla, is a tropical fruit with a brown, rough outer skin and sweet, grainy flesh.
• It belongs to the Sapotaceae family and is native to Central America. Sapotas have a unique flavor that combines notes of pear, caramel, and brown sugar, making them a popular choice for fresh consumption and desserts.
• The flesh of sapotas is rich in dietary fiber, vitamins, and minerals, making them a nutritious addition to a balanced diet.

Specifications for Export Quality:

• Size: Export-quality sapotas are typically medium to large in size, with weights ranging from 100 grams to 300 grams or more. They should have a uniform size and shape, free from deformities or irregularities.
• Shape: Sapotas should have a symmetrical shape with smooth, even contours. They should not be misshapen or have uneven bulges, as this may affect the appearance and quality of the fruit.
• Skin Color: The skin of export-quality sapotas should have a uniform brown color with minimal blemishes, scars, or discoloration. It should be firm and free from soft spots or bruises.
• Flesh Color: The flesh of sapotas should be a creamy beige color, indicating ripeness and sweetness. It should be uniformly colored throughout and free from any dark spots or discoloration.
• Texture: The flesh of sapotas should be soft, smooth, and creamy, with a melt-in-your-mouth texture. It should not be gritty or fibrous, as these are indicators of poor quality or overripeness.
• Sugar Content: Export-quality sapotas should have a high sugar content, resulting in a sweet and flavorful taste. The sweetness can be measured using a refractometer to determine the Brix level, which indicates the sugar concentration in the fruit.
• Aroma: Sapotas should have a fragrant aroma that is characteristic of ripe fruit. The aroma should be sweet, floral, and inviting, signaling to consumers that the fruit is ripe and ready to eat.
• Harvesting: Sapotas should be harvested at the optimal stage of ripeness, which is indicated by a slight softening of the fruit, a sweet aroma, and a dull, matte appearance of the skin. Overripe sapotas are prone to spoilage and should be avoided.
• Packaging: Export-quality sapotas are typically packed in sturdy, ventilated containers such as cardboard boxes or plastic crates. The packaging should provide adequate protection against bruising, crushing, and exposure to moisture during transportation and storage.