Abstract
Soursop fruit (Anonna muricata L.) can be marketed fresh or processed due to its excellent sensory characteristics and pulp yields; it is, however, highly perishable and suffers from chilling injury (CI) when stored below 15 °C. In this study, symptoms of CI were evaluated in soursops ripened at 25 °C after a period of storage at 9 or 14 °C for 4 or 8 d (control fruit was stored at 25 ± 2 °C and 60 % RH for 8 d). While soursops stored at 14 °C behaved similarly to controls in all variables measured, color and firmness did not develop normally in those refrigerated at 9 °C, and the activity of polyphenol oxidase (PPO, an enzyme involved in the browning of damaged tissues) declined; however, the activities of superoxide dismutase (SOD), catalase (CAT), and peroxidase (POD, another enzyme involved in tissue browning) all increased. In addition, soursops stored for 8 d at 9 °C suffered from substantial decreases in respiration, ethylene production, electrolyte leakage (EL), and the content of flavonoids, whereas total phenolics rose considerably. CI was therefore induced at 9 °C, and several of the aforementioned physical and chemical alterations are good indicators of this physiopathy in fruit of A. muricata L.
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