CHANGES IN SUGARS AND ORGANIC-ACIDS IN CHERIMOYA (ANNONA-CHERIMOLA MILL) FRUIT UNDER CONTROLLED-ATMOSPHERE STORAGE

Cherimoya fruits were stored in air and controlled-atmosphere conditions of 3% O2 in combination with 0% CO2, 3% CO2, and 6% CO2 at 9-degrees-C to study their effects on respiration, ethylene production, flesh firmness, and sucrose, glucose, fructose, malic acid, citric acid, and fumaric acid contents. The largest diminutions in respiration, sugars, and acids were caused by low O2, those in ethylene and softening being caused by high CO2. The combinations of high CO2/low O2 had an additive reducing effect on ethylene, softening, and malic acid and did not significantly affect sugars and citric acid. Both high-CO2 atmospheres delayed the soft stage (about 18 N) by 5 and 14 days beyond 3% O2 + 0% CO2 and air storage, respectively. This allowed sufficient accumulation of sugars and acids to reach an acceptable quality. Thus, 3% O2 + 3% CO2 and 3% O2 + 6% CO2 atmospheres would extend the storage life of cherimoya at 9-degrees-C by 2 weeks over that of fruits under air storage.