Vol. 70 No: 4

Title:
Residual Effects of Short-Term Treatments with High CO₂ on the Ripening of Cherimoya (Annona Cherimola Mill.) Fruit

Author:
R. ALIQUE

pp: 609-616

Abstract:
Cherimoya fruit were stored in air, or in a combination of 10% O₂ and 10, 15 or 20% CO₂, at 8°C and 98% relative humidity. After 3, 6, and 9 d, fruit were ripened at 20°C to study the residual effects of treatments. Air storage progressively increased the ethylene production and reduced the days to ripen with respect to control fruit directly held at 20°C. As compared with air, the treatments with CO₂ reduced both the increase in ethylene production and rate of softening (especially of the skin) at 20°C, and delayed fruit ripening. No marked effect of either treatment was found in the respiration rate and sugar accumulation during ripening, with maxima similar to those of control fruit. While some decrease in acidity with longer storage was found in ripe cherimoyas, only those treated with 20% CO₂ for 9 d showed unacceptable quality, due to bitterness. The treatment with 20% CO₂ can prolong the shelf-life of cherimoyas up to 1.5 d.

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