The solid and established sapodillas ripen inside 9 10 days and decompose into two weeks, if kept at normal summer temperture and relative moisture. If saved in extremely low temperature, it acutely hampers the ripening of the fruit and it become as a lower quality of fruit. Low relative moisture causes the fruit to line and dry up and extreme humidity causes dankness. Sapodillas can be seved for long, if they have kept at under proper conditions, under controlled atmosphere. They will be keep for many days in the refrigerator. At a temperature of 35 degree F, they can be kept for as long as six weeks.