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Tolerance of cherimoya (annona cherimola Mill.) to cold storage.

Author(s) : ALIQUE R., ZAMORANO J. P., CALVO M. L., MERODIO C., PLAZA J. L. de la

Type of article: Article

Summary

The authors's results suggest that high increases in carbon dioxide are not sufficient to complete cherimoya fruit ripening without the concurrent rise in ethylene production. Citric acid accumulation, inhibition of ethylene synthesis, and reduced accumulation of sucrose were observed during storage at 6 deg C. Removal to 20 deg C after 12 days at 6 deg C resulted in no ripening, almost complete inhibition of ethylene synthesis, and severe skin browning. Thus, 8 deg C is the lowest tolerable temperature for prolonged cold storage of cherimoya's "Fino de Jete". Fruit can be held at 8 deg C up to 12 days without damage from chilling injury.

Details

  • Original title: Tolerance of cherimoya (annona cherimola Mill.) to cold storage.
  • Record ID : 1995-0269
  • Languages: English
  • Source: J. am. Soc. hortic. Sci. - vol. 119 - n. 3
  • Publication date: 1994/05
  • Document available for consultation in the library of the IIR headquarters only.

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