CHANGES IN SUGARS AND ORGANIC-ACIDS IN CHERIMOYA (ANNONA-CHERIMOLA MILL) FRUIT UNDER CONTROLLED-ATMOSPHERE STORAGE

Cherimoya fruits were stored in air and controlled-atmosphere conditio ns of 3% O2 in combination with 0% CO2, 3% CO2, and 6% CO2 at 9-degree s-C to study their effects on respiration, ethylene production, flesh firmness, and sucrose, glucose, fructose, malic acid, citric acid, and fumaric acid contents. The largest diminutions in respiration, sugars , and acids were caused by low O2, those in ethylene and softening bei ng caused by high CO2. The combinations of high CO2/low O2 had an addi tive reducing effect on ethylene, softening, and malic acid and did no t significantly affect sugars and citric acid. Both high-CO2 atmospher es delayed the soft stage (about 18 N) by 5 and 14 days beyond 3% O2 0% CO2 and air storage, respectively. This allowed sufficient accumul ation of sugars and acids to reach an acceptable quality. Thus, 3% O2 + 3% CO2 and 3% O2 + 6% CO2 atmospheres would extend the storage life of cherimoya at 9-degrees-C by 2 weeks over that of fruits under air s torage.