STORAGE CONDITIONS AND RIPENING OF THE CUSTARD APPLE ANNONA-SQUAMOSA L

A. squamosa is a climateric fruit in which maximal CO2 production preceeds that of ethylene during post-harvest storage. Normal ripening occurred at temperatures between 15-30.degree. C, although the fruits were susceptible to fungal attack at temperatures above 25.degree. C. Storage temperatures below 15.degree. C caused chilling-injuries. Ripening was enhanced by removal of CO2 and by addition of O2 to the storage atmosphere, and delayed by the addition of CO2 or removal of O2. Ethylene had no apparent effect on ripening. Fruits maintained under low relative humidities ripened faster than those stored under high-humidity conditions. Dipping the fruits in a solution of IAA at concentrations between 10-4 and 10-2 M accelerated ripening. Levels of ascorbic acid and glucose increased to a maximum at the climacteric, but decreased as the fruits became over ripe. The stage of eating ripeness occurred at the climacteric. Recommended conditions for storing custard apple are: temperatures between 15-20.degree. C, low O2 and ethylene tensions coupled with 10% CO2 and a relative humidity of 85-90% in the storage atmosphere.