Development of flavor-related metabolites in cherimoya (Annona cherimola Mill.) fruit and their relationship with ripening physiology

• Two cherimoya varieties showed important differences in respiration rates after harvest.
• Both varieties had characteristic double-sigmoid respiration curves.
• Overall aroma was mainly determined by esters and terpenes in both varieties.
• There were differences in pattern changes within each aroma-related compound.
• Activity of alcohol acyl transferase increased during fruit ripening concomitant with ester accumulation.

Flavor is one of the most important attributes of fresh fruit for the consumer, and is affected by several factors, including genotype, maturity stage, and environmental conditions. Flavor-related metabolites were characterized in two important cherimoya varieties, cv. Concha Lisa and cv. Bronceada, during fruit ripening. The most important sugars present were glucose, fructose and sucrose, and only fructose and glucose increased during ripening. The most important acids were tartaric, malic and citric acids, and all increased as ripening progressed. Overall aroma profile was mainly determined by esters and terpenes in both varieties. Ester compounds such as ethyl hexanoate, butyl butyrate and hexyl propanoate increased during ripening. The activity of alcohol acyl transferase also increased during fruit ripening concomitant with ester accumulation. Terpenes, such as α and β-pinene, showed a reduction during ripening, whereas others, such as myrcene and limonene, increased.