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

الملخص EN

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 CO2 and 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.