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Residual effect of atomised water vapour treatment on carbohydrate metabolism during ripening of cv “Fino de Jete” cherimoya fruit

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Abstract

Atomised hot water vapour at between 46 and 54 °C for 60 min was tested as a method of delaying ripening and extending shelf life in cv “Fino de Jete” cherimoya fruit (Annona cherimola Mill.). Heat treatment at 46 °C stimulated the respiration rate and starch degradation, induced ethylene production, increased the accumulation of soluble sugars and α-amylase activity, and moved the onset of ethylene production (OEP) forward. Treatment at 50 °C, and especially at 52 °C, delayed the climacteric peak and the OEP, decreased sugar and organic acid accumulation, and reduced α-amylase and invertase activity. The results obtained indicate that temperatures higher than 48 °C slowed physiological processes and carbohydrate metabolism and extend the shelf life of the cherimoya fruits, while temperatures higher than 52 °C blocked ripening irreversibly.

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Acknowledgments

This research was supported by grant ALI96-1207-CO2-01 from the Comisión Interministerial de Ciencia y Tecnología [Interministerial Science and Technology Commission], CICYT (Spain). The authors thank Delfina Carrero for laboratory assistance.

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Authors and Affiliations

  1. Department of Plant Food Science and Technology, Instituto del Frío (CSIC), José Antonio Novais 10, 28040, Madrid, Spain

    Rafael Alique, Pilar Luna & M. Angel Martínez

  2. Department of Nutrition, Bromatology and Toxicology, Universidad de Alcalá, 28871, Alcalá de Henares, Madrid, Spain

    Teresa Hernández

Authors
  1. Rafael Alique
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  2. Pilar Luna
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  3. Teresa Hernández
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  4. M. Angel Martínez
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Correspondence to Rafael Alique.

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Alique, R., Luna, P., Hernández, T. et al. Residual effect of atomised water vapour treatment on carbohydrate metabolism during ripening of cv “Fino de Jete” cherimoya fruit. Eur Food Res Technol 229, 661–669 (2009). https://doi.org/10.1007/s00217-009-1094-0

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  • DOI: https://doi.org/10.1007/s00217-009-1094-0

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