The application of new technologies is necessary to increase the marketing period of 'pinha' (Annona squamosa), which is highly perishable and presents short shelf life. Aiming at retarding the maturation evolution, 'pinhas' were treated with 1-methylcyclopropene (1-MCP) at concentrations of 0, 200, 400 and 600 nL L-1 during 8 hours at 25ºC. Then, the fruits were stored at 15ºC for 21 days. The fruits were taken from the chamber at 7-day intervals to be analyzed as to firmness, weight loss, color (chromaticity and ºHue), pH, total soluble solids, titratable acidity, soluble solids/acidity relation, starch content, total sugars, reducing sugars and sucrose. There was no significant effect of the treatments on pH, soluble solids, titratable acidity, solid soluble/titratable acidity relation, fresh mass loss or sucrose, but there was only the effect of the time of storage. The titratable acidity did not present a statistical model to explain the effect of the time of storage. There was a significant interaction of the concentration of 1-MCP and the days of storage in relation to firmness, color, starch content, total sugars and reducing sugars. The higher the dose of 1-MCP applied, the slower the maturation evolution. The concentration of 600 nL L-1 was the best to retard maturation and extend the shelf life of custard apple.
Annona squamosa; 1-MCP; Storage
