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Ethylene in cherimoya fruit (Annona cherimola Mill.) under different storage conditions
- Lahoz, J.M., Gutierrez, M., Sola, M. del M., Salto, R., Pascual, L., Martinez-Cayuela, M., Vargas, A.M.
- Journal of agricultural and food chemistry 1993 v.41 no.5 pp. 721-723
- cherimoyas, ethylene, ethylene production, ripening, storage, temperature
- Cherimoya fruits grown in the subtropical valleys of the southern Spanish coast were stored at 20 or 10 degree C. Ethylene concentrations within the internal atmosphere of the fruits, determined by gas chromatography, show a peak coincident with the beginning of senescence at both temperatures. Production of ethylene was dependent on the storage temperature of the fruits, having maximum values of 46.2 +/- 2.7 microliter of ethylene kg-1 h-1 in cherimoya stored at 20 degrees C and of 1.91 +/- 0.03 microliter of ethylene kg-1 h-1 when they were stored at 10 degrees C. Implications of ethylene on the ripening of cherimoya are discussed.