Cold Storage of Two Selections of Soursop (Annona muricataL.) in Nayarit, Mexico

Abstract

The maturity of two selections of soursop (G1 and G2) from Nayarit, Mexico, was evaluated under environmental conditions at 22°C and refrigeration at 15°C stored for 6 and 8 days, respectively. Maximum CO2and ethylene values were present on the fifth and sixth day. The fruits exposed at 15°C had a significantly lower weight loss (5%) and showed no chilling injury. The firmness of two selections decreased more than 90%. The concentration of TSS increased to 5.3 to 15°Brix, and the titratable acidity was higher for fruit stored at 22°C. The highest concentration of phenols was recorded on the fourth day of storage at 22°C. The enzymatic activity of PPO was increased from physiological ripening to consumption ripening for both treatments. The two selections stored at 22°C registered the highest level of PME activity at ripeness. Shelf life was increased by up to 8 days (4 days at 15°C plus 4 days at 22°C) without causing chilling injury or alterations in the ripening process of the fruits. No significant differences were observed between the two selections evaluated; postharvest handling was considered to be similar; however, it would be advisable to evaluate other technologies combined with refrigeration.

Edible Coating Based on Roselle (Hibiscus sabdariffaL.) Mucilage Applied to Soursop Fruits in Postharvest Storage

“…e decrease in the concentration of the phenols could be influenced by the oxidation of these compounds and by the activity of the enzyme polyphenol oxidase and peroxidase [53,58]. An investigation conducted by Jiménez-Zurita et al [30], in soursop fruits stored at 22°C, reported 74.20 mg EAG/ 100 gFW, whose values are similar to those found in the present investigation. Silva and Sirasa [59] reported 86.5 mg EAG/100 gFW in fruits of Annona muricata L. and 199.1 mg EAG/100 gFW in the pulp of Annona reticulata fruits from Sri Lanka.…”

“…Tovar-Gómez et al [29] reported losses around 2.56 and 2.46% in soursop fruits coated with wax emulsions and 1-MCP in soursop fruits stored under similar conditions to those used in this investigation. Jiménez-Zurita et al [30], in uncoated soursop fruits stored for seven days (four days at 15°C and then three days at 22°C), reported cumulative weight losses of 2.3% and 2.7%, respectively. ese same authors reported a daily mass loss between 1.34 and 1.41% in uncoated soursop fruits stored for six days at 22°C, presenting accumulated mass losses of 6.7 and 7.1%.…”

“…e results obtained in the present investigation showed lower mass loss in T4 compared with the fruits of T1 and T2. is can be attributed to the effect of the refrigeration temperature and the coating applied [29][30][31] According to the statistical analysis, significant differences (P ≤ 0.05) were observed in the treatments, where T1 and T3 showed greater firmness during storage (51.7 and 35.1 N, respectively) ( Figure 1(b)). e loss of firmness in climacteric fruits such as soursop is ascribed to the degradation of the cell wall and the loss of interconnection of pectins and hemicelluloses due to the effects of solubilization and enzymatic depolymerization [32,33].…”

“…González [35] reported similar results of pH � 4.47 in soursop fruits coated with candelilla wax and beeswax stored at 16°C. Furthermore, Jiménez-Zurita et al [30] coated soursop fruits using wax and 1-MCP emulsions stored at 13 ± 2°C, reaching pH values of 4 ± 0.2. Similar results were obtained in this investigation.…”

“…Paull [46] observed that, at room temperature, the decrease in titratable acidity of soursop coincided with the appearance of a slightly unpleasant odor. Jiménez-Zurita et al [30] have reported values of 0.88 and 0.96% in soursop fruits stored at 22°C after eight days of storage, while Do Sacramento et al [50], in selections of soursop fruits ("Lisa," "Morada," and "Comum"), obtained values between 0.92 and 1.0% titratable acidity when the fruits ripened. e values obtained in fruits stored at 15°C were lower than the values (0.92-1.00) found in soursop fruits from Brazil [50] but similar to those reported by Márquez et al [33] for soursop from Colombia.…”