Respiration rates, ethylene productions and chemical compositions of different maturity of soursop (annona muricata l.) at various temperatures

P.F. Lam and M.Z. Zaipun.

Abstract

Soursops (Annona muricata L. ) of 10. 11 and 12 weeks after fruit -set were stored at 10⁰C. -15⁰C and 20⁰ Celsius. There was no cthvlcne pcak at l0"C while those at 15⁰C and 20⁰C coincided with the respiratory  climacteric peaks. Fruit dipped in 500 and 1 000) µlitres litre ethrel respectively had an earlier respiratory climacteric rise than the control by one day. The respiratory climacteric peaks of the fruit dipped in ethrel occurred at the same time. the pH values and starch content of the more nature fruit and ripening fruit decreased while the total titratable acidity. total soluble solids and total sugar of these fruit increased. Unripe soursops could be stored between 15⁰C and 20⁰C but 20⁰C is preferred for normal ripening. The storage life at 15⁰C and 20⁰C is respectively. three and two weeks.

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