Postharvest Changes in Fruit Composition of Annona atemoya during Ripening and Effects of Storage Temperature on Ripening

Abstract

Abstract Respiration and ethylene production were determined daily on fruit of A. atemoya Hort. stored at 20°C from preclimacteric to postclimacteric stages. At 5 stages, fruit were analyzed for water, sugars, starch, organic acids, Vitamin C, thiamin, titratable acidity, pH, and total soluble solids. The major changes during ripening were a continuous decrease in starch, a continuous increase in fructose and glucose, an increase in sucrose to a maximum at the climacteric, an increase in malic acid early in the climacteric rise, and a decrease in Vitamin C after the climacteric. Eating quality was optimal 2 days after the climacteric and the levels of protein, fat, dietary fiber, ash, sodium, potassium, iron, calcium, magnesium, zinc, riboflavin, niacin, α-carotene, β-carotene, cryptoxanathin, energy content, and edible portion were determined at this stage. Fruit were stored at temperatures from 0° to 25°. The safe range of storage temperature was between 15° and 25° with 20° being the optimum for the development of eating quality but with 15° giving the longest delay in ripening. Storage at lower temperatures gave rise to symptoms typical of chilling injury.