Annona Species Monograph.pdf - Crops for the Future

Chapter 11. Harvest & Processing
decrease in fruit firmness (Fuster and Prestamo, 1980; Lahoz et al., 1993).
Plaza et al. (1993) suggested storage of the ‘Fino de Jete’ cultivar in
polyethylene bags at 8.5°C and 98% RH with 3.5 g KMnO4/kg of fruits. Due
to the difference in temperature sensitivity among cultivars, a general
recommendation for the storage of cherimoya without risk of chilling damage
would be 10°C. The use of plastic bags or plastic wrapping film reduces
water loss due to low relative humidity, and the use of potassium
permanganate impregnated in the plastic or in sachet inside the pack delays
softening.
Mature soursop stored at 22°C and 40-50% RH reaches a climacteric peak in
4 to 6 days, and is ready to consume 2 days later (Paull et al., 1983; Mosca et
al., 1997 b). However, under low temperatures the fruits do not ripen
properly (Livera and Guerra, 1994). Fresh soursop fruits harvested and stored
at room temperature for 4 to 7 days, will reach optimum quality for
processing 5 to 6 days after softening begins. Fruits must be stored on racks
in the shade and inspected daily, by testing the softness with thumb pressure
(Nakasone and Paull, 1998). Based on current knowledge, the best
recommendation for the storage of soursop is 15°C and 90% RH.
Physiologically mature sugar apples stored at 13°C for 12 days, and then
transferred to room temperature (27.5°C) ripen within 4 days, while at 20°C
they ripen and soften completely within 6 days; at room temperature ripening
takes 2 to 4 days (Tsay and Wu, 1989; Coronel, 1994). The ripe fruits may be
stored for 5 days at 5°C; if they are held 5 to 6 weeks at 4.4°C, the pulp
remains in good condition, but the skin becomes brown and unattractive
(Accorsi and Manica, 1994). Ripe fruits can be kept at room temperature for
one day only (Salunkhe and Desai, 1984; Coronel, 1994), while immature
fruits stored below 15°C develop chilling injury, resulting in an unpleasant
appearance (Salunkhe and Desai, 1984; Tsay and Wu, 1989). Broughton and
Tan (1979) reported that high temperatures (above 20°C) and a dry
atmosphere accelerated the ripening process, and suggested that the optimal
conditions to extend sugar apple storage life are temperatures of 15 to 20°C
and RH of 85 to 90% (Broughton and Tan, 1979; Tsay and Wu, 1990;
Nakasone and Paull, 1998). Alternatively they can be stored at 15 to 20°C
with low oxygen and ethylene tensions, combined with 10% CO 2
and 85 to
90% RH (Broughton and Tan, 1979). Due to the sugar apple's chilling
sensitivity, the safest recommended storage temperature is 15°C, with
relative humidity around 90%.
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