Postharvest changes in total soluble solids and tissue pH of cherimoya fruit stored at chilling and non-chilling temperatures

Expansin gene expression in cherimoya fruit is correlated with flesh firmness during fruit ripening and softening

“…5 N ( Figure 3A,B). The storage behaviour of cherimoya fruit in this study was similar to reports in which cherimoya fruit stored at 22°C reached peak ripeness in 4 -5 d; while storage at 12°C delayed the process by almost 1 week (Gutierrez et al, 1994).…”

“…It exhibits a burst of ethylene biosynthesis and respiration at the onset of ripening, leading to a rapid decrease in flesh firmness (Lahoz et al, 1993). In practice, cherimoya fruit are harvested commercially at the mature preclimacteric stage and stored at low temperatures, which is an effective way to prolong the post-harvest life of cherimoya fruit, but low temperature storage causes chilling injury to cherimoya fruit (Gutierrez et al, 1994). Many investigations on cherimoya fruit have focussed on developing effective ways to extend its storage-life, and to study the mechanisms of chilling injury and fruit softening with respect to cell wall-bound PG and EGase activities (Montero et al, 1995;Escribano et al, 1997;Sanchez et al, 1998).…”

Postharvest physiology and technology of Annona fruits

“…Similar decline in pH did not reach until the 10th day at 12°C. The decrease in pH was less than 1 unit in fruits stored at 4°C, and storage at 1°C for 27 days did not modify it (Gutierrez, Lahoz, Sola, Pascaul, & Vargas, 1994). The decrease in pH during ripening of sugar apple fruit was also noted by Bolivar-Fernandez et al (2009).…”

“…A slight increase in acidity was shown during the initial stages of ripening followed by a decrease in sugar apple fruits (Bolivar-Fernandez et al, 2009;Vishnu Prasanna et al, 2000). The increase in acidity can be ascribed to the production of organic acids during ripening of cherimoya (Gutierrez, Lahoz, Sola, Pascaul, & Vargas, 1994) and soursop fruits (Paull et al, 1983).…”

INDUCTION OF SMALL HEAT-SHOCK PROTEINS IN MESOCARP OF CHERIMOYA FRUIT (ANNONA CHERIMOLAMILL.) PRODUCES CHILLING TOLERANCE

“…These results show that the fruit does not suffer chilling injury when they are stored at temperatures above 11C. The storage at 4C prevents the postharvest ripening of cherimoya, as the fruit neither reach sweetness nor obtain a pH suitable for consumption, even if they are transferred to 22C (Gutiérrez et al. 1994a).…”