Annona Research Paper

The genus name, 'Annona' is from the Latin word 'Anon', which means 'annual results', refers to the production of fruits of various species in this genus. Annonaceae, custard apple family is a family of plants that consist of trees or flowering shrubs.

This latter characteristic is the reason why Annona fruits are called indistinctly sugar apple, sweetsop, or sugar-pineapple, is a species in the Annonaceae family that is native to the tropical Americas and widely grown for its fragrant, juicy, and flavorful fruit, which contains more vitamin C than an orange. Sugar-apple is the most widely cultivated of tropical fruits in the family, which includes cherimoya (A. cherimola), sugar-apple (A. squamosa), and paw paw (Asimina triloba).

There have

During ripening, there will be physiological and chemical changes. They are include;

i) Respiration rate

“The irregular increase in oxygen consumption after harvest to the structure of the fruits being aggregate of many ovaries, reflecting changes of variable tissues in several physiological stage” Biale and Barcus (1970). Studies also found that, as respiration rate increase, the ethylene rate also increase. Storage after harvesting plays an important role in order to reduce fruit respiration rate and formation of ethylene gasses. As Annona is sensitive an easily get chilling injury, a suitable temperature and conditions should be applied. ii) Ethylene production

Based on (Brown et al, 1988), Ethylene production showed one main peak but the onset of rapid production occurred after the beginning of the respiration climacteric. Ethylene emission rate was significantly higher at mature stage compared to immature stage. Ethylene cause fruit

KMn is ethylene absorber. It reduce the ethylene concentration by oxidation process. Thus, it helps to delay ripening and increase the shelf life of sugar apple fruits up to 4 weeks.

Other than consume as fresh fruit, sugar apple can also be processes into several product such as ice cream, sweet desert, nectar, jelly and fermented drinks. In this case, heat treatment is used to preserve processed product at 55 (critical temperature) and 85 (pasteurization temperature) for 20 minutes each. It is then spray dried with skim and whole milk powders before stored for 12 months. Freezing is also an alternative treatment method to preserve the quality of fresh for longer storage durations by individually quick frozen IQF vacuum packaged and non-vacuum packaged stored at -18 for 12