Post-harvest management and quality evaluation for soursop (Annona muricata) in the province of Pastaza

Agricultura y Silvicultura

Abstract

The postharvest handling of Annona muricata L. has several critical points in its productive process. This fruit, having a tropical character, tends to ripen quickly and receive damages in its physicochemical and physiological structure, causing a decrease in its quality, so this review aimed to identify quality parameters, such as technological processes in postharvest in order to increase the shelf life, descriptive methodology based on the PRISMA method was used, having as results, that the information has more boom in 2019 and 2022, being America the point where more data have been collected on the postharvest of A. muricata, the optimum degree of maturity for harvesting is in ET3, while the evaluation of the organoleptic quality is based on factors such as size, colour, weight and hardness, the physicochemical evaluation with a moisture (81.16%), acidity, pH (4), ash and °brix (17.65), The physiological characteristics are linked to the production of ethylene, and for its preservation several methods can be implemented, such as the application of controlled atmosphere, thermal regulations, etc. In the province of Pastaza there is no record of production, but according to the data obtained, this fruit has a high productive potential. It is concluded that the most recommendable preservation methods are ethylene inhibitors combined with wax emulsion, applied at a concentration of 1-MCP of 1500 NLL-1 for 12 h, combined with candelilla or beeswax diluted in a ratio of 15:85 in H2O in a storage of 16 °C and modification of atmospheres in flexible polystyrene trays at a temperature of 12 °C alternating with 14 °C in a storage room, leading to an increase of shelf life from 15 to 22 days.