Knv. Prasanna et al., Effect of storage temperature on ripening and quality of custard apple (Annona squamosa L.) fruits, J HORT SCI, 75(5), 2000, pp. 546-550
The effect of storage temperature on ripening, shelf Life and chemical comp
osition of custard apple (Annona squamosa L.) fruits stored at 10, 15, 20 a
nd 25 degrees C was studied. The safe range of storage temperature was foun
d to be between 15 and 20 degrees C, with maximum shelf life at 15 degrees
C. The ripening of fruits was observed on days 4, 6 and 9 of storage at 25,
20, and 15 degrees C respectively. The colour of the pulp, texture, taste
and flavour of ripe fruits held at 25 and 20 degrees C were superior follow
ed by fruits stored at 15 degrees C. At 10 degrees C, the fruits became har
d with surface blackening, messy pulp and less sweetness. The major changes
during ripening were a continuous decrease in fruit firmness and starch co
ntent and a continuous increase in TSS and sugars, the changes being more r
apid at 25 and 20 degrees C than at 15 and 10 degrees C. The acidity and as
corbic acid contents increased slightly during the initial stages of ripeni
ng followed by a decline, in the fruits stored at different temperatures. C
ustard apple fruits stored at 25 and 20 degrees C had a clear climacteric p
eak whereas those stored at 15 and 10 degrees C did not show any distinct r
ise in respiration rate. Ethylene peak (2.40 mu l kg(-1) h(-1)) coincided w
ith the respiratory climacteric at 25 degrees C storage, corresponding with
the peaks in TSS, sugars, ascorbic acid and acidity.