Abstract

The cherimoya (Annona cherimola Mill.) is an exotic climacteric fruit with interesting organoleptic traits, such as intense aroma and flavor, but it is highly perishable and susceptible to cut surface browning. The use of cherimoya is mainly for fresh consumption, although some studies aimed at producing fresh-cut products have been carried out. The postharvest life of the cherimoya mainly depends on appropriate handling during storage, avoiding chilling conditions, preventing mechanical damage, and maintaining a short transportation period to reduce loss of quality. Controlled and modified atmospheres, and ethylene action inhibitors have been used to slow ripening, reduce senescence, and maintain fruit quality, but the results, although promising, are mainly experimental.