Horticultural Reviews, Volume 45, First Edition. Edited by Ian Warrington. © 2018 John Wiley & Sons, Inc. Published 2018 by John Wiley & Sons, Inc. 105 4 Sapota (Manilkara achras Forb.): Factors Influencing Fresh and Processed Fruit Quality Babak Madani Tropical Fruit Research Center, Horticultural Science Research Institute, Agricultural Research Education and Extension Organization (AREEO), Hormozgan, Iran Department of Agronomy and Plant Breeding, Faculty of Agriculture, University of Yasouj, Yasouj, Iran Facultad de Ciencias Naturals, University of Queretaro, Queretaro, Mexico NSW Department of Primary Industries, Gosford, NSW, Australia ABSTRACT Sapota (Manilkara achras Forb.) is an evergreen tropical tree, the fruit of which is used fresh and processed. Sapota, also known as sapodilla, contains high levels of ascorbic acid and phenolic compounds which contribute to its numerous pur- ported human health benefits. The fruit is characterized by a climacteric ripening behavior with a short postharvest life at ambient temperature. The main limitation of postharvest shelf life is decay. Although low‐temperature storage prolongs the postharvest life of sapota fruit, chilling injury can develop if the storage tempera- ture is less than 14 °C. The storage life of sapota fruit can also be extended with the use of modified and controlled atmospheres and the use of other postharvest Amin Mirshekari Elhadi Yahia John B. Golding