Vol. 72 No: 3

Title:
Ethanolic Metabolism in Cherimoya Fruit During Storage at Ambient and Under High CO₂ Atmospheres

Authors:
M.T. MUÑOZ, M.I. ESCRIBANO and CARMEN MERODIO

pp: 363-370

Abstract:
Cherimoya fruits (Annona cherimola, Mill.) were kept in 20% O₂ + 20% CO₂ for up to 3 d at 20°C and then transferred to air to study the effect of high CO₂ levels on fermentation enzymes, ethanol and acethaldehyde content and ripening evolution. Ethanol and acetaldehyde content increased during ripening in air mainly associated with the first respiration peak. At the end of the short-term high CO₂ treatment, cherimoya fruit had a lower aerobic respiration rate while concentrations of acethaldehyde and ethanol were greatly increased compared with those of air-control fruit. The activation of fermentation pathway by high CO₂ atmosphere is mainly due to an enhancement in pyruvate decarboxylase (PDC) activity. High CO₂ treatment prevented the ripening process but, after transfer to air a decrease in fermentation metabolism was recorded and fruit was able to ripen, showing a typical decrease in tissue pH.

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