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Journal of Food Quality
Volume 2017 (2017), Article ID 4517469, 9 pages
https://doi.org/10.1155/2017/4517469
Research Article

Cold Storage of Two Selections of Soursop (Annona muricata L.) in Nayarit, Mexico

1Posgrado en Ciencias Biológico Agropecuarias, Universidad Autónoma de Nayarit, Ciudad de la Cultura S/N, Col. Centro, 63000 Tepic, NAY, Mexico
2Universidad Autónoma de Nayarit, Ciudad de la Cultura S/N, Col. Centro, 63000 Tepic, NAY, Mexico
3Posgrado en Ciencias Agropecuarias y Desarrollo Rural, Universidad Autónoma del Estado de Morelos, Av. Universidad Núm. 1001, Col. Chamilpa, 62209 Cuernavaca, MOR, Mexico
4Unidad Académica de Agricultura, Universidad Autónoma de Nayarit, Km. 9 Carretera Tepic-Compostela, Xalisco, NAY, Mexico

Correspondence should be addressed to Rosendo Balois-Morales; moc.liamtoh@rayanau_siolab

Received 11 November 2016; Revised 18 January 2017; Accepted 12 February 2017; Published 14 March 2017

Academic Editor: Ignacio García-Estévez

Copyright © 2017 José Orlando Jiménez-Zurita et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

The maturity of two selections of soursop (G1 and G2) from Nayarit, Mexico, was evaluated under environmental conditions at 22°C and refrigeration at 15°C stored for 6 and 8 days, respectively. Maximum CO2 and ethylene values were present on the fifth and sixth day. The fruits exposed at 15°C had a significantly lower weight loss (5%) and showed no chilling injury. The firmness of two selections decreased more than 90%. The concentration of TSS increased to 5.3 to 15°Brix, and the titratable acidity was higher for fruit stored at 22°C. The highest concentration of phenols was recorded on the fourth day of storage at 22°C. The enzymatic activity of PPO was increased from physiological ripening to consumption ripening for both treatments. The two selections stored at 22°C registered the highest level of PME activity at ripeness. Shelf life was increased by up to 8 days (4 days at 15°C plus 4 days at 22°C) without causing chilling injury or alterations in the ripening process of the fruits. No significant differences were observed between the two selections evaluated; postharvest handling was considered to be similar; however, it would be advisable to evaluate other technologies combined with refrigeration.