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<p>Custard apple (<i>Annona squamosa</i>&#xa0;L.), renowned for its delightful taste and nutritional value, is a&#xa0;rich source of sugars, vitamins, and phenolic compounds. As a&#xa0;climacteric fruit, custard apples ripen rapidly under ambient conditions due to high respiration and ethylene production that lead to shorter shelf life and reduced quality. In the present study, the effect of ethylene inhibitors—salicylic acid (SA) 4 mM, sodium nitroprusside (SNP) 2 mM, melatonin (MLT) 100 µM, and 1‑methylcyclopropene (1-MCP) 500 ppb—on physicochemical changes and sensory qualities of custard apple (cv. ‘Arka Sahan’) was examined under ambient conditions (27.1–33.9 °C, 23–57% RH). Fruits treated with 1‑MCP exhibited significantly lower physiological loss in weight (PLW; 14.26%) than those treated with SNP (19.36%), indicating superior suppression of ripening-associated water loss. Moreover, 1‑MCP-treated fruits consistently retained higher titratable acidity (0.36%), ascorbic acid content (25.62 mg 100 g⁻<sup>1</sup>), and total phenolic content (54.27 mg GAE 100 g⁻<sup>1</sup>) after 10&#xa0;days of storage. By contrast, SNP-treated fruits recorded the lowest values for these quality attributes, with 0.26% titratable acidity, 19.82 mg 100 g⁻<sup>1</sup> ascorbic acid, and 39.54 mg GAE 100 g⁻<sup>1</sup> total phenolic content. Further, 1‑MCP treatment also reduced autocatalytic ethylene production and respiration rate, followed by SA and MLT treatment. Fruits treated with SNP had enhanced ripening that resulted in surface discoloration. These results show that 1‑MCP has high potential for delaying ripening, maintaining the quality of fruits, and controlling postharvest losses. Therefore, 1‑MCP is a&#xa0;promising treatment for enhancing postharvest storability and retaining the nutritional quality of custard apple fruits.</p>

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Effect of Postharvest Application of Ethylene Inhibitors on Physicochemical Quality and Shelf Life of Custard Apple (Annona squamosa L.) Fruits

  • 期刊论文

  • 发表日期：

    2026年1月13日

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  • Chandini M.,
  • D. V. Sudhakar Rao,
  • S. Vijay Rakesh Reddy,
  • T. Sakthivel,
  • Shivashankara K. S.,
  • S. Sriram,
  • C. K. Narayana

摘要

Custard apple (Annona squamosa L.), renowned for its delightful taste and nutritional value, is a rich source of sugars, vitamins, and phenolic compounds. As a climacteric fruit, custard apples ripen rapidly under ambient conditions due to high respiration and ethylene production that lead to shorter shelf life and reduced quality. In the present study, the effect of ethylene inhibitors—salicylic acid (SA) 4 mM, sodium nitroprusside (SNP) 2 mM, melatonin (MLT) 100 µM, and 1‑methylcyclopropene (1-MCP) 500 ppb—on physicochemical changes and sensory qualities of custard apple (cv. ‘Arka Sahan’) was examined under ambient conditions (27.1–33.9 °C, 23–57% RH). Fruits treated with 1‑MCP exhibited significantly lower physiological loss in weight (PLW; 14.26%) than those treated with SNP (19.36%), indicating superior suppression of ripening-associated water loss. Moreover, 1‑MCP-treated fruits consistently retained higher titratable acidity (0.36%), ascorbic acid content (25.62 mg 100 g⁻1), and total phenolic content (54.27 mg GAE 100 g⁻1) after 10 days of storage. By contrast, SNP-treated fruits recorded the lowest values for these quality attributes, with 0.26% titratable acidity, 19.82 mg 100 g⁻1 ascorbic acid, and 39.54 mg GAE 100 g⁻1 total phenolic content. Further, 1‑MCP treatment also reduced autocatalytic ethylene production and respiration rate, followed by SA and MLT treatment. Fruits treated with SNP had enhanced ripening that resulted in surface discoloration. These results show that 1‑MCP has high potential for delaying ripening, maintaining the quality of fruits, and controlling postharvest losses. Therefore, 1‑MCP is a promising treatment for enhancing postharvest storability and retaining the nutritional quality of custard apple fruits.