Two varieties of cherimoya (known in U.S as custard apple) were harvested at the green‐ripe stage and subsequently ripened under the following conditons: 5°C and 40% relative humidity (RH); 10°C and 85% RH; 20°C and 40% RH. Samples of the fruits were taken every 2 or 3 days and the following determinations were made: weight losses, specific weight, total soluble solids content (relating it with a taste panel) and texture measurements (compression, puncture, and shearing tests) by means of an Instron Food Testing Instrument. The deformation increased with the storage time and the temperature. In the puncture test the force required to break the skin decreased with the storage time down to limit value, which was maintained. The force distance curves obtained in the shearing test showed a decrease of the force during storage until ripeness was reached.
No takes yet. Share an insight, caveat, or question.
FÚTER et al. (1980) studied this question.