Comparison of changes in sugars and ethylene production of cherimoya fruit grown at different seasons

Nomura, Keiichi; Terai, Hirofumi; Yabe, Kazunori; Maeda, Michihiro; Rahman, Md. Sadekur; Yoshida, Masao; Yonemoto, J. Y.

doi:10.1080/14620316.1997.11515551

Cited by 5 publications

(14 citation statements)

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“…The time of climacteric peak was not influenced by harvest date and occurred approximately on the 3rd day (Alique & Zamorano, 2000). Nomura et al (1997) also found that the age of 'Big Sister' cherimoya did not influence the maximum respiration rate during ripening. However, Kosiyachinda and Young (1975) found that the average time from harvest to the onset of the respiration rise was much longer in early harvested (January) than in late harvested 'Chaffey' cherimoya.…”

Section: Respirationmentioning

confidence: 89%

“…The onset of the increase in ethylene production of cherimoya fruit occurred after the climacteric rise in respiration (Alique & Zamorano, 2000;Kosiyachinda & Young, 1975;Nomura et al, 1997;Palma et al, 1993;. The internal ethylene concentration of 'Chaffer' cherimoya fruit was less than 0.05 ppm until the midpoint of the first respiratory rise (at about day 4).…”

Section: Ethylene Productionmentioning

confidence: 96%

“…Consequently, color change, pollination time, and fruit size are not reliable harvest indices (Pinto et al, 2005). Nomura et al (1997) have shown that in 'Big Sister' cherimoya age and weight are not good harvest indices, as maturity will depend on climatic conditions during growth. Changes in color and/or density of epidermal trichomes were shown to be indicative of early stages of maturity (Herrera, 1988;Tietz, 1988).…”

Section: Maturity Indices and Harvestmentioning

confidence: 98%

“…Looseness of seeds inside the fruit has also been used as a guide to maturity. Therefore, the harvest index needs to be improved for cherimoya to ensure better fruit consistency, flavor and quality Nakasone & Paull, 1998;Nomura et al, 1997;Palma, Aguilera, & Stanley, 1993).…”

Section: Maturity Indices and Harvestmentioning

confidence: 99%

See 3 more Smart Citations

Postharvest physiology and technology of Annona fruits

Pareek

Yahia

Pareek³

et al. 2011

Food Research International

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Section: Respirationmentioning

confidence: 89%

Section: Ethylene Productionmentioning

confidence: 96%

Section: Maturity Indices and Harvestmentioning

confidence: 98%

Section: Maturity Indices and Harvestmentioning

confidence: 99%

See 2 more Smart Citations

Postharvest physiology and technology of Annona fruits

Pareek

Yahia

Pareek³

et al. 2011

Food Research International

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“…Además, las interacciones Cv*DAC, DAC*DDC y Cv*DAC*DDC (p ≤ 0,001) también presentaron diferencias estadísticas, presumiblemente por las características propias de cada cultivar (Tabla 1). Nomura et al (1997) menciona que el valor de SST se encuentra relacionado a las cantidades de azúcares reductores y ácido ascórbico. En este sentido los frutos de 'Fino de Jete' presentaron mayor contenido de SST que 'Bronceada' confirmando lo observado en azúcares reductores.…”

Section: Sólidos Solubles Totalesunclassified

El efecto antisenescente del resveratrol reduce la tasa de ablandamiento poscosecha de chirimoya

et al. 2014

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ResumenEl fruto de chirimoya (Annona cherimola Mill.) es muy susceptible al deterioro poscosecha debido a su naturaleza climatérica. Con el fin de observar el efecto antisenescente del resveratrol (RVS), éste bioregulador vegetal se aplicó en frutos de 'Fino de Jete' y 'Bronceada' a 1,6; 0,16; 0,016 y 0 mM a los 0, 8 y 15 días antes de la cosecha (DAC). A los 1, 7 y 15 días después de la cosecha (DDC) se analizaron variables bioquímicas y biofísicas. Al termino de 15 días de almacenamiento a temperatura ambiente, en relación al control, 1,6 mM RVS, aplicado 15 DAC, disminuyó el ablandamiento del fruto 78% para chirimoya 'Fino de Jete' y 54% para 'Bronceada'. A los 15 DDC se realizó la evaluación sensorial a frutos tratados 8 y 15 DAC, los resultados mostraron que los frutos de mayor aceptación fueron los tratados con 1,6 mM RVS ya sea a los 8 y 15 DAC, al ser calificados como de mejor aspecto, aroma y sabor. Palabras clave: Ablandamiento, Annona cherimola Mill., climatérico, deshidratación, evaluación sensorial. AbstractDue to its climateric behavior, the cherimoya fruit (Annona cherimola Mill.) is a very perishable commodity. Present research aimed to observe the anti-senescence effect of resveratrol (RVS); this plant bioregulator was applied at 1.6, 0.16, 0.016 and 0 mM at 0, 8 and 15 days before harvest (DBH). At 1, 7 and 15 days of postharvest life, several physical and biochemical determinations were performed on the cherimoya fruit. After 15 days under room temperature conditions, in relation to control fruit, those fruit with 1.6 mM RVS applied 15 DBH reduced skin softening rate 78% and 54% for 'Fino de Jete' and 'Bronceada', respectively. Similarly, after 15 days of storage, a non-trained group of tasters preferred those fruit treated with 1.6 mM RVS 15 DBH; they qualified the fruit as better than the control fruit in presentation, aroma and taste.

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Influence of Harvest Date within the Season and Cold Storage on Cherimoya Fruit Ripening

Alique¹,

Zamorano²

2000

J. Agric. Food Chem.

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Cherimoya ripening with and without prior storage at 8 degrees C was studied in fruit harvested on early- (EH), mid- (MH), and late-season (LH) dates. Most of the differences in the ripening behavior were observed between EH cherimoyas and fruit from the other two harvest dates. During ripening of nonstored fruit, the increases in ethylene production and respiration rates and in soluble sugars and organic acids contents were faster in EH than in the other fruits (which ripened 1 day later). These differences could be due to variations in the physiological stage at harvest as a result of the different heat units (degree/month) accumulated in the last month of fruit development. During ripening of cold-stored fruit the differences in the time to the onset of the increase in ethylene production and in the accumulation of malic and citric acid were minimized, especially after longer storage times, and the relationship of harvest date with the increases in respiration rate was lost. Glucose and fructose accumulation was reduced by prior cold storage, especially after longer storage duration and in MH and LH fruit, but sucrose hydrolysis was almost complete, as in nonstored fruit. It is suggested that glucose and fructose accumulation is more sensitive to low temperature than sucrose metabolism and that this differential sensitivity is more marked in MH and LH cherimoyas. The time to ripen was inversely related to prior cold storage duration and was dependent on harvest date: the later the harvest date, the longer storage time it took to shorten subsequent ripening.

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Comparison of changes in sugars and ethylene production of cherimoya fruit grown at different seasons

Cited by 5 publications

References 1 publication

Postharvest physiology and technology of Annona fruits

Postharvest physiology and technology of Annona fruits

El efecto antisenescente del resveratrol reduce la tasa de ablandamiento poscosecha de chirimoya

Influence of Harvest Date within the Season and Cold Storage on Cherimoya Fruit Ripening

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