Physicochemical and physiological changes of three soursop (Annona muricata L.) varieties during postharvest storage

This work aimed to characterize the physicochemical and physiological changes (respiration rate, ethylene production, weight loss, firmness, color, soluble solids, pH, and titratable acidity) of three soursop varieties (GUANAY-1, GUANAY-2, and GUANAY-3) stored at 28 °C ± 1 and 15 °C ± 1. Fruits stored at 28 °C ± 1 reached the highest respiration rate on day seven, while those at 15 °C ± 1 exhibited a delayed climacteric peak. GUANAY-3 showed the lowest weight loss and firmness at 28°C ± 1 (p<0.05), whereas GUANAY-1 demonstrated an extended postharvest life of 11 days at 15°C ± 1, maintaining minimal weight loss and firmness reduction. Across storage temperatures, fruit color progressively darkened as ripening advanced. Soluble solids, pH, and acidity peaked on day seven at 28°C ± 1, coinciding with the climacteric peak. At 15 °C ± 1, these parameters peaked on day nine for GUANAY-1, while GUANAY-2 and GUANAY-3 reached their highest values on day seven. Multivariate analysis revealed that GUANAY-2 and GUANAY-3 shared similar postharvest traits on day five at 28 °C ± 1, while all varieties presented comparable characteristics on days five and seven at 15 °C ± 1. Significant correlations were observed between pH and firmness, as well as weight loss and acidity at both temperatures. GUANAY-3 at 28 °C ± 1 and GUANAY-1 at 15 °C ± 1 exhibit promising potential for national and international markets, improving postharvest management strategies or enhancing marketability.