Combined effects of chemical and physical elicitors on postharvest quality of custard apple (Annona squamosa L., cv. Balanagar)

The effect of the hot water (i.e. 45 degrees C and 50 degrees C) with six different combination treatments of 2 mM salicylic acid and 1% calcium chloride on the qualitative properties of custard apples stored at 25-27 degrees C (60-70% R.H.) were investigated at a regular interval of 2 days under the present conditions. The biochemical analyses of the custard apples of the experimental set revealed that they retained the higher amount of ascorbic acid and showed delay in their ripening as compared to that of the fruits of the control set. The fruits treated by the hot water treatment (45 degrees C) were effective in the maintenance of the lower activity of some of the enzymes responsible for the cell wall degradation and softening. Among all of the treatments tested under the current study, the treatment of 50 degrees C + 2 mM salicylic acid and 1% calcium chloride could preserve the custard apples for up to 8 days as compared to only 4 days of the untreated custard apples. (C) 2015 Elsevier B.V. All rights reserved.