TOLERANCE OF CHERIMOYA (ANNONA-CHERIMOLA MILL) TO COLD-STORAGE

'Fino de Jete' cherimoya fruit were stored at 20,10,8, or 6C, 80% relative humidity. Two rises of CO2 production and an ethylene rise following the first peak of respiration were obtained in fruit held at 20C. The ripe stage coincided with the onset of the second respiratory rise. Soluble sugar and organic acid concentration were maximal, and flesh firmness was 18 N in ripe fruit. Lower temperature reduced respiration rate and ethylene production; however, some stimulation of ethylene synthesis was observed at 10C. Cherimoyas ripened to edible condition during 6 days at 10c, but fruit maintained at 8C for up to 12 days required transfer to 20C to ripen properly. Our results suggest that high increases in CO2 are not sufficient to complete cherimoya fruit ripening without the concurrent rise in ethylene production. Citric acid accumulation, inhibition of ethylene synthesis, and reduced accumulation of sucrose were observed during storage at 6C. Removal to 20C after 12 days at 6C resulted in no ripening, almost complete inhibition of ethylene synthesis, and severe skin browning. Thus, 8C is the lowest tolerable temperature for prolonged cold storage of cherimoya 'Fino de Jete'. Fruit can be held at 8C for up to 12 days without damage from chilling injury.