Changes in Organic Acids, Sugars, and Headspace Volatiles during Fruit Ripening of Soursop (Annona muricata L.)

Paull, Robert E.; Deputy, James; Chen, Nancy Jung

doi:10.21273/jashs.108.6.931

Cited by 36 publications

(11 citation statements)

References 4 publications

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“…The difference between the amount of acids detected by titration and extraction suggest a considerable proportion of the acids were present as free acids (about 55%). This percentage remained constant during maturation and was similar to that found for soursop (17) and considerably less than the 90% reported for grapefruit (19). The major cation was probably K (Fig.…”

Section: Discussionsupporting

confidence: 79%

Litchi Growth and Compositional Changes during Fruit Development

Paull¹,

Chen²,

Huang³

et al. 1984

J. Amer. Soc. Hort. Sci.

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The changes in litchi (Litchi chinensis Sonn.) growth and composition were studied in 4 cultivars; ‘Groff’ in Hawaii, and ‘Shui Dong’, ‘Gui Wei’, and ‘Mei selection’ in Guangdong, China. Fruit and aril growth showed a sigmoidal pattern while skin growth was slower and more linear. Aborted seeds in Groff and Gui Wei ceased growth early in the log growth phase. Normal seeded cultivars showed seed growth paralleling skin growth. Skin chlorophyll began to decrease logarithmically soon after the start of fruit growth increase, with anthocyanin production beginning about halfway through the growth period. During the rapid growth period, due principally to an increase in aril tissue, there was an increase in total sugars from 3% to 16%. The cultivars showed slightly different ratios of the 3 sugars identified: sucrose, glucose, and fructose. Titratable acidity was due mainly to succinic and malic acid. This acidity decreased over 2 weeks in the middle of the fruit growth period from 65 meq/100 g to 15 meq/100 g. Succinic acid decreased in the same period from about 350 meq/100 g to 0.4 meq/100 g and remained low for the remaining 40 days of development. Malic acid declined from 75 meq/100 g to 12 meq/100 g, and citric acid remained constant at around 3 meq/100 g. A major portion of the decline in succinic acid was due to dilution. Total phenols were low throughout the growth of the fruit. Mineral uptake into the fruit paralleled fruit growth, with potassium being the major cation.

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Section: Discussionsupporting

confidence: 79%

Litchi Growth and Compositional Changes during Fruit Development

Paull¹,

Chen²,

Huang³

et al. 1984

J. Amer. Soc. Hort. Sci.

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“…The lower amylase activity during storage of graviolas treated with beeswax + CaCl 2 reinforces the hypothesis about the delay in ripening. Increases in amylase activity during soursop ripening have been observed by Paull et al, 37 . During the storage of 'Crioula' graviolas at 23ºC, the period of greatest amylase activity coincided with the greatest degradation of starch, suggesting that the enzyme acts in the first line of starch degradation in these fruits.…”

Section: Citationmentioning

confidence: 63%

The preservative effect of bee wax and calcium chloride coating on the quality and firmness of graviolas (Annonamuricata L.)

Santos¹,

Repolho²,

Sanches³

et al. 2020

MOJFPT

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The ripening of soursop is marked by significant changes in the firmness of the fruit, with pulp softening being the main cause of quantitative and qualitative losses during commercialization. To minimize this problem, fruits of the 'Morada' soursop were immersed in solutions of distilled water (control), beeswax (3%), CaCl2 (3%) and the combination of beeswax + 3% CaCl2 for a period minutes and then stored at 15ºC for 16 days. Analyzes of physical-chemical and biochemical quality were investigated at four-day intervals. Considering the immersion solutions using isolated beeswax (3%) and CaCl2 (3%) resulted in satisfactory quality aspects in relation to the control, but it is in the combined use (beeswax + 3% CaCl2) that results were observed significant (p<0.05) such as less loss of fresh weight (6.93%), greater firmness (32.18 N), better balance of soluble solids (11.98ºBrix), titratable acidity (0.82 g. 100 g-1 citric acid), SS / AT (14.60), pH(5.58) and less degradation of starch (8.98 g.100g-1) and total pectin (0.25 g.100g-1), in addition to less activity of the enzymes amylase, pectinamethylesterase and polygalacturonase in relation to the other treatments, especially the control. These results indicate that the combined use of 3% beeswax + 3% CaCl2 preserves the physical-chemical quality and firmness of the pulp by reducing the activity of enzymes associated with the cell wall, thus suggesting a delay in fruit ripening.

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“…The solvent was 0.013 N H2S 0 4 with UV detection at 210 nm. Sugars and organic acids were quantified via electronic integration relative to standard solutions (26).…”

Section: Methodsmentioning

confidence: 99%

Physiological Changes Associated with Senescence of Cut Anthurium Flowers

Paull

Chen

Deputy

1985

J. Amer. Soc. Hort. Sci.

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Physiological changes accompanying anthurium flower (Anthurium andraenum Andre) senescence were monitored. Silver pulse treatment of flower stems was used to modify the senescence process. Florets on the spadix continued to open for 5-10 days after harvest. In both treated and untreated flowers, respiration rate was low until senescence began 8 days after harvest. The rate of increase in respiration of silver treated flowers was half that of the controls. Ethylene production remained low throughout the postharvest life of the flowers. Ten days from harvest spathe color began to change from red to blue with no significant changes in the ratios of the anthocyanins. There was a simultaneous change in tissue pH, from 5.2 to 5.6. Tissue organic acids remained constant during senescence. There was a significant increase in spathe tissue ammonium ion due, apparently, to protein breakdown which probably caused the increase in tissue pH. The concentration of tissue phenolics increased during senescence and could have intensified the color change by copigmentation. Flower senescence apparently was not due to a shortage of carbohydrates, though tissue starch levels did decline by about 25%. The ratio of free sugars in the stem, spathe and spadix remained constant with a slight decline in concentration during postharvest life. Senescence probably was caused by water stress due to stem plugging of undetermined nature. Silver-pulsing of the stem reduced the amount of plugging and therefore reduced the rate of change of all the senescence processes.

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Changes in Organic Acids, Sugars, and Headspace Volatiles during Fruit Ripening of Soursop (Annona muricata L.)

Cited by 36 publications

References 4 publications

Litchi Growth and Compositional Changes during Fruit Development

Litchi Growth and Compositional Changes during Fruit Development

The preservative effect of bee wax and calcium chloride coating on the quality and firmness of graviolas (Annonamuricata L.)

Physiological Changes Associated with Senescence of Cut Anthurium Flowers

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