Articles
Effect of ripening and storage temperatures on quality of atemoya (Annona cherimola Mill. × A. squamosa L.) fruit
Article number
1166_23
Pages
161 – 166
Language
English
Abstract
Atemoya is a tropical fruit with short storage life at room temperature under which skin browning and softening rapidly develops.
In order to prolong the shelf life of atemoya and expand the overseas markets, the optimal ripening temperature (15, 20, 25, and 30°C) and management temperature during storage (1, 3, 6, 9, 12, 15, and 18°C) was evaluated in this study.
Results of ripening temperature showed that fruit lost more of its firmness as duration of ripening and temperature increased.
Fruit starch content gradually decreased while the total soluble sugar increased rapidly at 20°C. In addition, the conversion of starch into sugar was inhibited and the fruit failed to reach full-ripening at 15°C. Results of storage temperature showed that fruit softening quickly occurred when ethylene production reached its maximum.
The ethylene production peak was recorded at 6, 9, 12, 15, and 18°C. In contrast, the ethylene production at 1 and 3°C were low with no peak.
Low temperature induced fruit deterioration was observed at 1 and 3°C as indicated by skin browning and pulp hardness.
Interestingly, no deterioration was observed at 6°C. Results from this study indicated that 20°C was the best ripening temperature and the optimal storage condition was at 6°C for 12 days.
In order to prolong the shelf life of atemoya and expand the overseas markets, the optimal ripening temperature (15, 20, 25, and 30°C) and management temperature during storage (1, 3, 6, 9, 12, 15, and 18°C) was evaluated in this study.
Results of ripening temperature showed that fruit lost more of its firmness as duration of ripening and temperature increased.
Fruit starch content gradually decreased while the total soluble sugar increased rapidly at 20°C. In addition, the conversion of starch into sugar was inhibited and the fruit failed to reach full-ripening at 15°C. Results of storage temperature showed that fruit softening quickly occurred when ethylene production reached its maximum.
The ethylene production peak was recorded at 6, 9, 12, 15, and 18°C. In contrast, the ethylene production at 1 and 3°C were low with no peak.
Low temperature induced fruit deterioration was observed at 1 and 3°C as indicated by skin browning and pulp hardness.
Interestingly, no deterioration was observed at 6°C. Results from this study indicated that 20°C was the best ripening temperature and the optimal storage condition was at 6°C for 12 days.
Publication
Authors
P. Jomngam, K.Y. Chen, J. Chumpookam, C.C. Shiesh
Keywords
atemoya, ripening temperature, storage temperature, browning
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