Tolerance of Cherimoya (Annona cherimola Mill.) to Cold Storage

Abstract

Fino de Jete' cherimoya fruit were stored at 20, 10, 8, or 6C, 80% relative humidity. Two rises of CO 2 production and an ethylene rise following the first peak of respiration were obtained in fruit held at 20C. The ripe stage coincided with the onset of the second respiratory rise. Soluble sugar and organic acid concentration were maximal, and flesh firmness was 18 N in ripe fruit. Lower temperature reduced respiration rate and ethylene production; however, some stimulation of ethylene synthesis was observed at 10C. Cherimoyas ripened to edible condition during 6 days at 10C, but fruit maintained at 8C for up to 12 days required transfer to 20C to ripen properly. Our results suggest that high increases in CO 2 are not sufficient to complete cherimoya fruit ripening without the concurrent rise in ethylene production. Citric acid accumulation, inhibition of ethylene synthesis, and reduced accumulation of sucrose were observed during storage at 6C. Removal to 20C after 12 days at 6C resulted in no ripening, almost complete inhibition of ethylene synthesis, and severe skin browning. Thus, 8C is the lowest tolerable temperature for prolonged cold storage of cherimoya 'Fino de Jete'. Fruit can be held at 8C for up to 12 days without damage from chilling injury.

Lipase activity, mesocarp oil content, and iodine value in oil palm fruits of Elaeis guineensis, Elaeis oleifera, and the interspecific hybrid O×G (E. oleifera × E. guineensis)

“…It has been reported that fruits that suffer chilling-injury symptoms such as cucumber, 17 melon, 26 cherimoya, 27 and avocado 28 increase ethylene production under chilling conditions; however, other fruits, such as peaches and nectarines, have been found to inhibit ethylene production at low temperatures, 29,30 similar to what we found in oil palm fruits. Some authors report that temperatures between 5 and 10 • C weakened fruit tissues due to the effects of different metabolic processes in response to chilling stress.…”

Malate Metabolism and Adaptation to Chilling Temperature Storage by Pretreatment with High CO2 Levels in Annona cherimola Fruit

“…However, at the end of the storage period (23 days) there was an increase in PEPC activity, which would seem to indicate that the protective effect of the CO 2 was progressively lost when storage was prolonged. Despite this possible loss of the protective effect of CO 2 , at the end of storage the level of citrate, a compound that we previously reported as a marker of chilling damage in cherimoya fruit (5), was significantly higher in nontreated than in CO 2 -treated fruit (Figure 2). …”

“…Controlled atmospheres, with high CO 2 and low O 2 concentrations, have been shown to control some physiological disorders, thereby extending the storage period of fruit and vegetables (3). Cherimoya fruit is a chilling-sensitive fruit in which the occurrence of chilling injury (CI) is readily assessed by changes in pH evolution and accumulation of citrate constitute (4,5). Reports on the application of controlled atmospheres with high CO 2 levels suggest that these help prevent CI in cherimoya fruit by modulating the phenolic response associated with cell adhesion and hardening (6), maintaining flesh firmness and chlorophyll content, and maintaining levels of ribulose 1,5-biphosphate carboxylase and polygalacturonaserelated proteins (7).…”

Postharvest physiology and technology of Annona fruits

“…Most researchers use penetration tests to evaluate cherimoya softening (Alique, Zamorano, Calvo, Carmen, & De La Plaza, 1994;Brown et al, 1988;Martinez, Serrano, Pretel, Requelme, & Romojas, 1993;Sanchez, Zamorano, Hernandez, & Alique, 1998). However, since the edible part of cherimoya fruit is characterized by soft segments arranged around its longitudinal axis and the presence of many hard seeds, localized measurements such as those achieved by the penetration test may be highly biased by the orientation of the segments or the presence of nearby seeds (Peleg, 1979).…”