Abd El-Razek Cherimoya Quality and Storagability in Response to Different Storage Temperatures

Abd El-Razek Cherimoya Quality and Storagability in Response to Different Storage Temperatures Nermeen I. El-Naggar 1 ABSTRACT Abd El-Razek cherimoya fruits(annona sqamosa) were stored for 35and 30 days at 5 and 10 C, respectively. However, the fruits cannot be stored than 5 days at 20 C at Room Temperature (RT) with or without ethrel treatment. The fruits stored at suffered from the chilling injury symptoms that characterized by dark areas on the fruit skin and the flesh browning of some fruits. The fruits stored at had lower weight loss compared with those stored at. The same effect of storage temperature was obtained on moisture content where the fruits stored at had higher moisture values. The storage temperature had significant effect on cherimoya soluble solid content (SSC), it was observed that the fruits stored at had higher (SSC) values compared with those stored at, on the other hand, ethrel treated fruits had lower values compared with untreated ones. Malic acid had no constant trend during storage but generally it declined in both seasons with the end of storage period and the fruits stored at had the significant highest values. The lowest ph values were for cherimoya fruits stored at. Cherimoya fruits stored at had the lowest total sugars content and the differences were significant at the 3 rd interval (after 15 days) on the first season and the 2 nd and the 3 rd intervals (after 10 and 15 days) in the second season. The same above results were obtained for reducing and non-reducing sugars content. The cherimoya sugars contents (total, reducing and non-reducing sugars) increased with the advancing of the storage period at all storage temperatures. INTRODUCTION Cherimoyas are highly perishable climacteric fruits with high respiration rate and ethylene production and ripening is characterized by browning of the skin, a biphasic increase in respiration with an intermediate peak in ethylene production, increasing soluble solids, acidity, softening and the acquisition of aroma and flavor ( Lahoz et al., 1993; Palma et al., 1993 and Alique and Oliveira, 1994). Storage conditions (temperature and humidity) may be used to ameliorate or delay disorder development or, in some cases, they can result in greater disorder expression (Ferguson et al., 1999). Temperature has a direct effect on the respiration rates of fruits and on the activity of decay organisms. The respiration rate is an index of the rate at which the fruit is using its stored reserves and is, therefore, an index of the loss in shelf life. In general, the respiration rate increases two to four times for each increase in temperature. So, storage at optimum temperature is required to maintain the fruits at good quality (Hussein, 1972; Abd-El Migid, 1986; El- Seidy, 1994). Chilling injury is the major postharvest disorder of cherimoya fruits in which the skin darkens and flesh fails to soften and can be mealy with poor flavor. The dgree of injury depends upon variety and ripeness stage (Palma et al., 1993). Kader and Arpaia (1999) reported that the optimum storage conditions for mature cherimoya fruits are 10-13 C with 90-95 % Relative humidity (RH) and 3-4 days at 20 C. The storage was limited by skin darkening desiccation. The objectives of the present investigation were to: 1 Study the chilling injury characteristics of Abd El- Razek cherimoya fruits that occurred during storage at different temperatures. 2 Study the storage potential of Abd El-Razek cherimoya fruits in response to the different storage temperatures (5, and 20ºC (RT)) and the ripening characteristics of fruits after ethrel treatment compared with the normal ripening. 3 Study the effect of different storage temperatures and ethrel treatment on the physical (weight loss and moisture content) and the chemical (SSC, titratable acidity, ph and total, reducing and non-reducing sugars content) fruit characteristics. MATERIALS AND METHODS The present study was carried out during and seasons on Abd El-Razek cherimoya fruits harvested from Ahmed Elwah orchard (private orchard) in El-Tabia, Alexandria province and immediately transported to the Postharvest Center of Horticulture Crops, Faculty of Agriculture (El-Shatby), Alexandria University to complete the study work and had the initial quality of: Sound selected cherimoya fruits (at the mature-green stage) that uniform in size and free of mechanical damage or pathological disorders were divided to four sections (80 fruits for each of the first two sections and 20 fruits for the last two sections). The first two sections of cherimoya fruits were stored at 5 and, respectively and 85-90 % RH. 1 Dep.Plant. Prod.(Pomology), Institute of Efficient Productivity, Zag. Unv. Received Fed. 16, 2006, Accepted March. 26, 2006.

NERMEEN I. EL-NAGGAR: ABD EL-RAZEK CHERIMOYA QUALITY AND STORAGABILITY IN RESPONSE TO 77 The third cherimoyas section was stored at the room temperature (RT) and the last fourth one was treated by ethrel (0.4 %) for 5 min then stored at RT. Table 1.The initial quality of Abd El-Razek cherimoya fruits on and seasons. Parameters Season Season Fruit Weight (gm) Fruit Size (cm): Highness Diameter Seed Number Seed Weight (gm) SSC (%) Acidity (%) 217.44 7.45 8.74 35.00 21.73 5.34 0.24 223.89 7.59 8.91 33.5 20.94 5.61 0.26 10 cherimoya fruits were taken to determine the initial physio-chemical properties of the fruits. Changes in such properties were followed up in 5 days intervals throughout the experimental period. Any chilling injury or storage disorders symptoms were recorded. 15 cherimoya labeled fruits in every treatment were initially weighed to calculate fruit weight loss percent during the storage period in relation to its original weight. Three recorded weights of fruit flesh for each treatment were dried to determine the moisture content (%). Subsequent periodical weight determinations were carried out to obtain a constant dry weight then the percentage moisture content was calculated in relation to the initial recoded weight. Three samples of 50 gm fruit flesh from each treatment were taken. Each sample was squeezes in 100 ml distilled water then was completed to 200 ml as total volume by distilled water. The dilution rate was calculated. The obtained above juice was used to determine ph values by the use of a hand ph meter and the percentage of soluble solids content (SSC) by the use of a hand refractometer (Chen and Mellenthin, 1981). Titratable acidity was determined in the same obtained juice according to Chen and Mellenthin (1981) as g malic acid / 100 ml fruit juice. Sugars were extracted (by distilled water according to Loomis and Shull, 1937) from 1 gm of well ground dry flesh of each fruit sample. Reducing sugars content was determined by the method of Shaffer and Hartman (1921). The non-reducing sugars were determined by the hydrolysis with sulfuric acid and the total reducing sugars were then determined (Dubois et al., 1956). After that the non-reducing sugars were calculated by the difference between total and reducing sugars. Sugars content were expressed as gm / 100 gm dry weight of the fruit flesh. The termination of the experiment was done by the fruit softening, peel desiccation and chilling injury symptoms appearance. All data were statistically analyzed according to Snedecor and Cochran (1980). The individual comparisons were carried out by using the Least Significant Difference () according to SAS Institute (1985). Simple regression coefficient between storage period and studied properties was calculated as referred by SAS Institute (1985). RESULTS AND DISCUSSION Fruit quality and storagability: The obtained data showed that Abd El-Razek cherimoya fruits were stored for 35 and 30 days at 5 and 10 C, respectively. However, the fruits cannot be stored than 5 days at RT with or without ethrel treatment because they suffered a great percentage loss due to rots, high weight loss and fruit splitting. Osmotic and subsequent turgor changes related to production of neutral sugars during ripening led to a movement of water from the skin and possibly receptacle to the flesh. The increase in receptacle diameter increased the stress on the flesh and skin leading to fruit splitting ((Paull, 1996). Chilling injury is the major postharvest disorder in which the skin darkens and flesh fails to soften and can be mealy with poor flavor. The degree of injury depends upon variety and ripeness stage (Palma et al., 1993). That finding was obtained in the present study where the fruits stored at suffered from the chilling injury symptoms that characterized by dark areas on the fruit skin and the flesh browning of some fruits. The fruits stored at retained a significant better external and internal appearance but it had less fruit firmness compared with those stored at. Ethrel treated fruits lost its firmness after 3 days and the skin became brown with small splitting areas due to ripening and the same was for the non-treated fruits but after longer period (10 days). Broughton and Guat (1979) noticed that normal ripening of cherimoya fruits occurred at temperatures between 15 and 30ºC, although the fruits were susceptible to fungal attack at temperature above 2. Storage temperature below 1 caused chilling injures. Ethylene had no apparent effect on ripening. Batten (1990) reported that African Pride cherimoya fruits ripened most quickly and with good flavor at 28ºC, while ripening was slower and the quality impaired at 32ºC. Fruit stored at 4ºC developed symptoms of chilling injury. Fruit withstood 5 days at 8ºC without detectable deterioration in appearance or flavor, but the total postharvest life of 9 days was hardly better than that at 12ºC (8.5 days). At 12ºC, fruit

78 ALEXANDRIA SCIENCE EXCHANGE JOURNAL, VOL. 27, No. 1 JANUARY- MARCH 2006 deteriorated in appearance after 6 days, although the flavor remained very good up to 10 days storage. On the other hand, Montero et al., (1995) found that storage at 6ºC inhibited the ripening process and caused severe damage in Fino de Jete cherimoya fruits. Kader and Arpaia (1999) reported that the optimum storage conditions for mature cherimoya fruits are 10 13 C with 90-95 % RH and 3-4 days at 20 C. The storage was limited by skin darkening desiccation. Fruit weight loss (%): Fruit weight loss was significantly highest at RT and the loss was higher with ethrel treatment (table 2). The fruits stored at had lower weight loss compared with those stored at. So, the weight loss was temperature related. Also, the percentage of fruit weight loss increased with the progress of storage time (r 2 values were highly significant) and the changes were most rapid at higher temperatures. The same effect of storage temperature was obtained on moisture content where the fruits stored at had higher moisture values (table 3). The weight loss is mainly a result of water loss from the fruit tissues and partially of the respiration process. The higher the storage temperature the higher the respiration rate and the higher the weight loss is. The higher the air temperature, the more water loss because of its capacity to evaporate water, also the higher the temperature of the fruit the greater is its tendency to lose moisture (Gac, 1955). The above results and associated discussions agree with those reported by Abd El-Migid (1986) on pears; Rasmussen (1990) on apples; El-Seidy (1994) on pears; El-Naggar (1996) on dates and El-Saedy (2005) on cherimoya. Table 2. Effect of storage temperatures on weight loss (%) of cherimoya fruits on and seasons. 5 C 10 C 5 C 10 C 1.59c 1.65c 6.69b 7.98a 1.242 1.16b 1.20b 7.87a 8.00a 1.095 2.03c 3.19b 13.33a 0.933 1.76b 2.35b 16.00a 2.85a 4.11a 1.727 2.78a 3.10a 3.98a 5.64a 2.215 3.90a 4.21a 5.17a 7.28a 2.644 5.11a 5.43a 1.342 0.560 0.923 1.191 6.34a 8.63a 3.105 6.29a 6.48a 1.556 7.47 7.37 0.9902** 0.9968** 0.9968** 0.9977** Table 3. Effect of storage temperatures on moisture contents (%) of cherimoya fruits on and seasons. 5 C 10 C 5 C 10 C 78.00a 77.07a 77.03a 75.47a 5.489 79.87a 77.10ab 76.40b 75.80b 3.181 78.45ab 79.78a 75.78b 3.847 80.45a 77.78ab 73.78b 4.486 79.10a 76.63b 2.464 77.77a 75.57a 2.492 81.50a 78.83a 8.829 81.17a 80.17a 3.070 80.17a 78.17a 3.463 81.00a 79.83a 2.170 78.33a 78.00a 3.139 78.17a 77.17a 5.534 79.17 79.00 0.1884 0.0976 0.0503 0.0125

NERMEEN I. EL-NAGGAR: ABD EL-RAZEK CHERIMOYA QUALITY AND STORAGABILITY IN RESPONSE TO 79 SSC (%): The storage temperature had significant effect on cherimoya SSC in both seasons (table 4). The fruits stored at 10 C had higher SSC values compared with those stored at 5 C. At RT, ethrel treated fruits had lower values compared with untreated ones. The significant r 2 values of all treatments reflected the increasing of cherimoya fruits SSC with the advancing of the storage period. The lowest SSC content of stored fruits at 5 C may be due to the effect of the low temperature on regulate respiration and perhaps other metabolic processes during storage. The gradual increase in SSC with time could be due to the degradation of complex insoluble compounds like starch to soluble ones like sugars that are the major component of SSC content in fruits that accumulate with time. The above results and discussions are in agreement with those of Abd El-Migid (1986) on pears; El-Seidy (1994) on pears; Mahajan (1994) on apples; Dris (1999) on apples and El-Saedy (2005) on cherimoyas. Titratable acidity (%): Storage temperature had a significant effect on malic acid content of cherimoyas where the fruits stored at 5 C had the significant highest values in both seasons (table 5). Malic acid had no constant trend during storage but generally it declined in both seasons with the end of storage period. The ph values reflected the same finding of malic acid content where the lower ph values were for cherimoya fruits stored at 5 C (table 6). The ph values of all treatments increased with the progress of the storage period Table 4. Effect of storage temperatures on TSS contents of cherimoya fruits on and seasons. 5.87a 5.87a 5.87a 5.87a 4.53a 4.53a 4.53a 4.53a 5.70a 6.13a 7.20a 6.53a 2.083 6.67a 6.67a 7.47a 4.53b 1.426 11.20b 16.53a 12.00b 1.410 10.40b 16.00a 11.73b 10.00b 19.73a 1.335 10.13b 19.47a 11.47a 13.60a 7.063 9.60b 15.73a 13.33b 18.00a 2.745 14.67b 21.07a 3.951 1.656 2.670 2.094 12.00a 15.20a 4.789 12.27b 14.13a 1.656 13.07 13.60 0.7638** 0.5097* 0.4841* 0.7930** Table 5. Effect of storage temperatures on malic acid contents (%) cherimoya fruits on and seasons. 0.24a 0.24a 0.24a 0.24a 0.26a 0.26a 0.26a 0.26a 0.16a 0.056 0.20a 0.19a 0.073 0.19ab 0.15b 0.047 0.20a 0.17a 0.16a 0.29a 0.20b 0.045 0.34a 0.23b 0.17a 0.15a 0.035 0.19a 0.19a 0.22a 0.18b 0.033 0.18a 0.049 0.081 0.059 0.037 0.15a 0.13a 0.038 0.15a 0.14a 0.041 0.21 0.22 0.4632* 0.1087 0.1713 0.1278

80 ALEXANDRIA SCIENCE EXCHANGE JOURNAL, VOL. 27, No. 1 JANUARY- MARCH 2006 The highest acidity content (and the lowest ph values) of cherimoya fruits that were stored at 5 C could be due to the low respiration rate and the other metabolic processes of those fruits and then low consumption of malic acid. The decrease in malic acid content during storage period at different temperatures could be due to the increase of its consumption in respiration activities as an organic substrate. The above results and related discussions agree with those reported by Chen and Mellenthin (1981); Abd El-Migid (1986); Kudo et al. (1991); Lovász et al. (1993); El-Seidy (1994); Mahajan (1994); El-Naggar (1996); Dris (1999) and El-Saedy (2005). Sugars content (%): Fruit total sugar content affected by storage temper- -ature (table 7). Cherimoya fruits stored at 5 C had the lowest total sugars content (may be due to the delaying of senescence processes) and the differences were significant at the 3 rd interval (after 15 days) on the first season and the 2 nd and the 3 rd intervals (after 10 and 15 days) in the second season. Ethrel treated fruits had the highest significant total sugars content compared with untreated fruits or with those stored in cold stores due to the ripening processes. The same above results were obtained for reducing and non-reducing sugars content (tables 8 and 9, respectively). The fruits stored at RT had the highest values after 5 days compared with cooled fruits and the ethrel treated ones had significant higher contents the Table 6.Effect of storage temperatures on ph contents of cherimoya fruits on and seasons. 6.09a 6.09a 6.09a 6.09a 6.07a 6.07a 6.07a 6.07 5.84c 6.58b 6.67ab 6.72a 0.103 5.96b 6.61a 6.67a 6.68b 0.075 6.34a 6.38a 6.61a 0.824 6.04b 6.08b 6.62a 5.76b 6.48a 0.041 5.76b 6.47a 6.01b 6.47a 0.429 5.87b 6.45a 6.12b 6.32a 0.094 6.06b 6.31a 0.082 0.019 0.081 0.103 6.32b 6.61a 0.178 6.40b 6.53a 0.101 6.46 6.42 0.0655 0.5327* 0.4038 0.0132 Table 7. Effect of storage temperatures on total sugars contents (%) of cherimoya fruits on and seasons. 11.66a 11.66a 11.66a 11.66a 20.88a 20.88a 20.88a 20.88a 13.92c 13.92c 25.57b 78.29a 6.980 16.87c 13.57c 26.27b 78.29a 5.304 25.92b 35.49ab 69.59a 34.543 27.31b 63.32a 56.54a 47.68b 87.13a 24.436 37.58b 86.98a 53.94a 67.16a 39.840 53.24a 67.86a 69.60a 71.34a 50.029 58.12a 71.69a 28.838 19.245 19.807 47.440 71.34a 87.42a 26.208 64.73a 74.12a 47.876 80.04 66.12 0.0119 0.9471** 0.7353* 0.6274*

NERMEEN I. EL-NAGGAR: ABD EL-RAZEK CHERIMOYA QUALITY AND STORAGABILITY IN RESPONSE TO 81 Table 8. Effect of storage temperatures on reducing sugars contents (%) of cherimoya fruits on and seasons. 1.41a 1.41a 1.41a 1.41a 1.47a 1.47a 1.47a 1.47a 1.46b 1.57b 2.15b 12.50a 0.952 2.97b 1.76b 2.38b 12.50a 1.337 4.78b 6.84b 12.53a 3.977 4.41b 8.98a 11.49a 3.834 7.35b 12.53a 0.834 5.97b 11.90a 2.522 7.43a 12.03a 5.353 9.36a 12.57a 7.029 15.21a 15.46a 12.797 11.40a 16.71a 12.761 17.55a 20.05a 4.016 15.46b 19.21a 3.279 20.88 19.21 0.6368* 0.9830* * 0.8594* * 0.9108* * Table 9. Effect of storage temperatures on non-reducing sugars contents (%) of cherimoya fruits on and seasons. 10.25a 10.25a 10.25a 10.25a 19.41a 19.41a 19.41a 19.41a 12.46c 12.35c 23.42b 65.76a 6.115 13.91c 11.81c 23.89b 65.76a 4.942 21.14b 28.64b 57.06a 32.724 22.90b 54.34a 45.05ab 40.32b 74.45a 24.734 31.61b 75.08a 46.51a 55.13a 3.314 43.90a 55.29a 54.40a 55.88a 37.470 46.71a 54.98a 26.921 17.808 13.597 38.038 53.79a 67.37a 22.893 49.27a 54.91a 51.331 59.16 46.91 0.9191** 0.8946** 0.6730* 0.4470 tabulated data showed that the cherimoya sugars contents (total, reducing and non-reducing sugars) increased with the advancing of the storage period at all storage temperatures. Very important metabolic changes during cherimoya fruits ripening include starch hydrolysis with the concomitant accumulation of glucose and fructose (Gutiérrez et al., 1994 and Sola et al., 1994). The initial glucose, fructose and sucrose values of Fino de Jete cherimoya fruits were 1.82, 2.38 and 1.22 % FW, respectively and rapid glucose accumulation was observed at 9 C until day 10 of storage while fructose accumulation occurred later during storage, paralleled by a concomitant increase in the rate of sucrose hydrolysis with the increase in respiration rate (Alique and Ollveira, 1994). ACKNOWLEDGEMENT Special thanks to all members of the Alexandria Post-harvest Center, Pomology Department Faculty of Agriculture ( El-Shatby), Alexandria University for providing laboratory facilities to conduct the search work. REFERENCES Abd El-Migid, M. B. (1986). Postharvest physiological studies on Le Conte and Kiefer pear fruits stored at different temperatures. Ph. D. Thesis, Alexandria University, Alexandria, Egypt. Alique, R. and G. S. Oliveira (1994). Changes in sugars and organic acids in cherimoya (Annonna cherimola Mill.) fruit under controlled atmosphere storage. J. Agric. Food Chem., 42: 799-803. (C. F. www.sciencedirect.com).

82 ALEXANDRIA SCIENCE EXCHANGE JOURNAL, VOL. 27, No. 1 JANUARY- MARCH 2006 Batten, D. J. (1990). Effect of temperature on ripening and Postharvest life of atemoya (Annona cherimola Mill* A. squamosa L.) cv. African Pride. Scientia Hort., 45 (1-2): 129-136. (C. F. www.sciencedirect.com). Broughtou, W. J. and T. Guat (1979). Storage conditions and ripening of the custard apple annona squamosa L. Scientia Hort., 10 (1): 73-82. (C. F. www.sciencedirect.com). Chen, P. M. and W. M. Mellenthin (1981). Effects of harvest date on ripening capacity and postharvest life of d, Anjou pears. J. Amer. Soc. Hort. Sci. 106 (1): 38-42. Dris, R. (1999). Variation in the storage life of Lobo, Aroma, Red Atlas and Raike apples during three years. Acta Hort., 485: 133-139. (C. F. Hort. Abst., 69 (10): 8393, 1999). Dubios, M.; K. A. Gilles; J. K. Hamilton; P. A. Robers and F. Smith (1956). Anal Chem., 28 (3): 350-458. El Naggar, N. I. (1996). Postharvest physiological studies on some fresh date cultivars grown in north-west region of Egypt. Ph. D. Thesis, Alex. Univ., Alex., Egypt. El-Saedy, R. M. (2005). Cherimoya quality and storagability in response to heat treatment Alex. J. Agric. Res. 50 (3): 109-119. El-Seidy, R. M. (1994). Physiological studies on cooling and refrigerated storage of fresh Le Conte pears. M. Sc. Thesis, Alexandria University, Alexandria, Egypt. Ferguson, I.; R. Volz and A. Woolf (1999). Preharvest factors affecting physiological disorders of fruit. Postharvest Bio. Tech., 15 (3): 255-262. Gac, A. (1955). Influence of air relative humidity on postharvest fruit weight loss during storage and maturation. Proc. Proc. Ninth International Cong. Refrig., Paris: 4012 4022. Gutiérrez, M.; J. M. Lahoz; M. M. Sola; L. Pascual and A. M. Vargas (1994). Postharvest changes in total soluble solids and tissue ph of cherimoya fruit stored at chilling and nochilling temperatures. J. Hort. Sci., 69 (3): 459-463. (C. F. Hort. Abst., 65 (4): 748, 1995). Hussein, A. M. (1972). The use of Konig pressure tester for determination of pear firmness during development stages and storage. M. Sc. Thesis. Ain Shams Univ., Cairo, Egypt. Kader, R. and M. L. Arpaia (1999). Cherimoya, atemoya and sweet set-sop. Produce Facts. (C. F. The commercial storage of fruits, vegetables and florist and nursery stocks. Agriculture Handbook No. 66. Agriculture Research Service. www.altavista.com). Kudo, T.; N. Obara and N. Kudo (1991). Orin apples in cold storage and the incidence of scald. Bulletin of the Aomori Apple Experiment Station, No. 27: 125-152. (C. F. Hort. Abst., 63 (1): 130, 1993). Lahoz, J. M.; M. Gutiérrez; M. M. Sola; R. Salto; L. Pascual; M. Martinez-Cayuela and A. M. Vargas (1993). Ethylene in cherimoya fruit (Annona cherimola Mill.) under different storage condition. J. Agric. Food Chem., 47: 721-723. (C. F. www.sciencedirect.com). Loomis, W. E. and C. A. Shull (1937). Methods in plant physiology. Mc Graw-Hill Book Co.Inc.New York. Lovász, T.; P. Merész; A. Salgo and P. Sass (1993). Physical methods for detection of physiological changes in apples during storage. Acta Hort., No. 343: 59-60. (C. F. Hort. Abst., 64 (4): 2568, 1994). Mahajan, B. V. C. (1994). Biological and enzymatic changes in apple during cold storage. J. Fd. Sci. Tech., 31 (2): 142-144. (C. F. Hort. Abst., 65 (3): 1853, 1995). Montero, L. M.; M. I. Escribano; J. L. Plaza and C. Merodio (1995). Chilling temperature storage induces changes in protein patterns and protease activity in cherimoya fruit. Postharvest Biology and Technology, 5 (3): 251-260. (C. F. www.sciencedirect.com). Palma, T.; J. M. Aguilera and D. W. Stanley (1993). A review of Postharvest events in cherimoya. Postharvest Biology and Technology, 2 (3): 187-208. (C. F. www.sciencedirect.com). Paull, R. E. (1996). Postharvest atemoya fruit splitting during ripening. Postharvest Biology and Technology, 8 (4): 329-334. (C. F. www.sciencedirect.com). Rasmussen, P. M. (1990). Storage experiments with apples 1984-89. Tidsskrift for Planteavl, 94 (1): 39-49. (C. F. Hort. Abst., 61 (6): 1756, 1991). SAS Institute (1985). SAS user` guide statistics for personal computers version 5 th ed. SAS Inst. Cary NCO. Shaffer, P. A. and A. F. Hartman (1921). The iodometric determination of copper and its use in sugar analysis. J. Biol. Chem., 45: 390. Snedecor, G. W. and W. G. Cochran (1980). Statistical methods. 7 th Ed., Fourth Printing, the Iowa State Univ. Press Ames., Iowa U. S. A. Sola, M. M.; Gutiérrez, M.and A. M. Vergas (1994). Regulation of hexose-phosphate cycle determines glucose and fructose accumulation in cherimoya (Annona cherimola Mill.) during ripening. J. Plant Physio., 144: 569-575.

NERMEEN I. EL-NAGGAR: ABD EL-RAZEK CHERIMOYA QUALITY AND STORAGABILITY IN RESPONSE TO 83 امللخص العريب أتثري درجات حرارة التخزين املختلفة على جودة مثار القشطة عبد الرازق و قابليتها للتخزين نرمني امساعيل النجار ابأل ثرزلكزان ازا قزيم أقزل اب ارنزا ابلثمزار مز ا عام زا.حماز ط الثمزار ممث اامض ا اليك مي مث له اجتاه معزني از ل الاخزنمث و ل زمث عامزا ق ت ن ااه يفك ا مسني مع هنا ا فرت الاخنمث و الثمار ا خنا ع ز º3 كزان ازا أع ز ال زيم معنز اي. أقزل قزيم ل زرقم اايز روجينكانزت مت ختززنمث رززار ال عزز ا عازز الززرا زز 53 و 53 زز ع زز درجززاح اززرار 3 وº03 ع زز الازز اي. بينمززا مي ن ززمث ختننلززا ع زز درجا ارار الغرفا أكثر ممث 3 أاي ب ون أو اب عام ا ابأل ثرل. الثمار ا خنزززا ع ززز º3 ظلزززر ع يلزززا أعزززرال بزززرود ع ززز ي زززا م زززاااح س داء ع قعر الثمر مع حت ل ق ب بعض الثمزار ل ز ن الازي.الثمزار ا خنا ع º3 كزان ازا أقزل ف ز ون اب ارنزا اب خنزا ع ز º03.نفز الازري ل رجزا ارزرار وجز ع ز ا از ط الرلز ا ل ثمزار ايز أن الثمار ا خنا ع º3 كان اا أع حما ط رل ا.درجا ازرار الاخنمثكان اا أت معن ط ع حما ط رار ال ع ا مزمث ا ز اد البز اا الذائاا اي أن الثمار ا خنا ع º03 كان اا أع قيم اب ارنا ابلثمزززار ا خنزززا ع ززز º3 ومزززمث ايزززا أازززرط فزززرين الثمزززار ا عام زززا ل ثمزار ا خنزا ع ز. º3 الثمزار ا خنزا ع ز º3 كزان ازا أقززل حمازز ط مززمث ال زز ر ال زز و الفززرو كانززت معن ززا بعزز 03 زز يف ا سزم األول و بعز 03 و 03 ز يف ا سزم الثزا و قز مت حتبزيل نفززز النازززائ ل ززز ر ا خازززنل و مززز ا خازززنل.حماززز ط الثمزززار مزززمث ال ر)ال ي ا خانل و م ا خانل( اد مع ت ز فزرت الاخزنمث عنز مجيع درجاح ارار الاخزنمث