Effects of microwave treatment on storability of postharvest cherimoya(Annona squamosa) fruits

The effects of microwave oven treatment on physiological activities and storage life of postharvest cherimoya (Annona squamosa) fruits were investigated. The results indicate that microwave treatments for 10～30 s decrease the fruit respiration rates and ethylene production, inhibit the activities of Pectic Enzyme(PE), Polygalacturonase(PG), and cell membrane permeability, and extend 1～3 days of the storage life. However, heat-injury associate with browning reaction appeared when fruits are treated for more than 30 s. Thus, a time of 20 s should be the optimum microwave treatment time.