Sugar apple (Annona squamosa L.) and atemoya (A. cherimola Mill. ื A. squamosa L.)

Book chapter abstract

Authors/Editors

Strategic Research Themes

No matching items found.

Publication Details

Author list: Wongs-Aree C., Noichinda S.

Publisher: Hindawi

Publication year: 2011

Volume number: 4

Start page: 399

End page: 426,427e

ISBN: 9780857090904

ISSN: 0146-9428

eISSN: 1745-4557

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84903422105&doi=10.1533%2f9780857092618.399&partnerID=40&md5=a6676960312b16844eb21331cd4ae5ef

Languages: English-Great Britain (EN-GB)

View on publisher site

Abstract

Sugar apple (Annona squamosa Linn.) and the hybrid, atemoya (A. cherimola Mill. ื A. squamosa Linn.) are aggregate fruit with climacteric patterns of respiration and ethylene production during fruit ripening. Their flesh is sweet and pleasant flavoured containing high contents of carbohydrates and vitamin C. Fruit ripen very quickly at ambient temperatures within several days after maturation. Fruit softening, splitting and cracking are the major postharvest problems. When fruit reach the ethylene peak, activities of some cell wall hydrolase enzymes dramatically increase. Recommended storage temperatures are above 13ฐC, and lower temperatures cause chilling injury. An atmosphere with 3-5% O2+5-10% CO2 has been recommended for sugar apple and atemoya storage. Alternatively, modified atmosphere packaging and 1-MCP treatments are promising techniques to extend storage life and maintain quality of sugar apple. However, improper concentrations of 1-MCP and/or high CO2 can induce physiological disorders. ฉ 2011 Woodhead Publishing Limited All rights reserved.

Keywords

Annona squamosa Linn, Atemoya, Custard apple, Sugar apple, Sweetsop