Postharvest physiology of sugar apple (Annona squamosa Linn.) and the storage of atemoya (Annona x "African Pride") fruit
1991
Hattachai Kasiolarn
It took 4, 3 and 5 days sugar apple var. Fie, Nang and Atemoya fruits to become ripe after harvest. Atemoyas had significantly higher percentage of weight loss, it had lower percentage of peel, but higher percentage of pulp, seed and seed number than the other two varieties. The climacteric peak (CP) of atemoya fruit decreased when maturity stage increased. For three weeks younger fruit, it became soft 1 day before CP with aroma developed on the same day. The ethylene peak rate was similar to respiration rate (RR) ie., EP decreased when fruit maturity increased. Ripening of atemoya fruit with CaC2 showed that all maturity became ripe faster than the naturally ripened fruit by 1, 2, 3 and 3 days for farmer determination maturity and 1, 2 and 3 weeks younger fruit respectively. The treated fruit of the same maturity stages lost less weight than the naturally ripened fruit. All younger fruit treated with CaC2 did not show any crack symptom. Atemoya fruit stored in modified atmosphere (MA) had less CO2 concentration in 8 hole polyethylene bag (PEB 8) than that in 4 hole bag (PEB 4) which had less CO2 conc.than the control (PEB O). In PEP 4 the fruit remained green and they could be ripened normally. During storage of atemoya, weight loss percentage and SS/TA increased whereas SS, TA, vitamin C content and eating quality decreased.
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