Vol. 75 No: 5

Title:
Effect of storage temperature on ripening and quality of custard apple (Annona squamosa L.) fruits

Authors:
K.N. VISHNU PRASANNA, D.V. SUDHAKARDA RAO and SHANTHA KRISHNAMURTHY

pp: 546-550

Abstract:
The effect of storage temperature on ripening, shelf life and chemical composition of custard apple (Annona squamosa L.) fruits stored at 10, 15, 20 and 25°C was studied. The safe range of storage temperature was found to be between 15 and 20°C, with maximum shelf life at 15°C. The ripening of fruits was observed on days 4, 6 and 9 of storage at 25, 20, and 15°C respectively. The colour of the pulp, texture, taste and flavour of ripe fruits held at 25 and 20°C were superior followed by fruits stored at 15°C. At 10°C, the fruits became hard with surface blackening, messy pulp and less sweetness. The major changes during ripening were a continuous decrease in fruit firmness and starch content and a continuous increase in TSS and sugars, the changes being more rapid at 25 and 20°C than at 15 and 10°C. The acidity and ascorbic acid contents increased slightly during the initial stages of ripening followed by a decline, in the fruits stored at different temperatures. Custard apple fruits stored at 25 and 20°C had a clear climacteric peak whereas those stored at 15 and 10°C did not show any distinct rise in respiration rate. Ethylene peak (2.40 ml kg^-1 h^-1) coincided with the respiratory climacteric at 25°C storage, corresponding with the peaks in TSS, sugars, ascorbic acid and acidity.

Full text: JHSB Subscribers     ISHS members & other users
(PDF 404224 bytes)

Go back to previous page