Postharvest changes in total soluble solids and tissue pH of cherimoya fruit stored at chilling and non-chilling temperatures

Abstract

SummaryTotal soluble solids (TSS) and pH were determined in cherimoya fruit (Annona cher- imola Mill.) stored at several temperatures. TSS increased from about 8.3° Brix to 22° Brix during 4 d of ripening at 22°C. At the same time fruit pulp pH declined from 6.2 to 4.3. Similar values in TSS and pH, were not reached until the tenth day at 12°C. Fruit stored at 4°C underwent a slower increase in TSS and the decrease in pH was less than 1 unit. Storage at 1°C for 27 d did not modify pH, and TSS increased by only 2° Brix. Chilling injury was dependent on the length and temperature of storage. Fruit rewarmed to 22°C after storage for 11 d at 4°C underwent changes in TSS and pH similar to those found in fruit placed directly into 22°C air; on the contrary, pH was not modified when the chilling storage was for 15 d. However, rewarming of fruit previously stored at 1°C resulted in a slight increase in TSS and little change in pH.