Journal of Agriculture and Life Science ISSN 2375-4214 (Print), 2375-4222 (Online) Vol. 2, No. 2; December 2015 16 Sprays Mixing Resveratrol and Benzylaminopurine Previous Harvest Helps to Preserve Postharvest Quality in Cherimoya Omar Franco-Mora Aaran A. Morales-Pérez Laboratorio de Horticultura Facultad de Ciencias Agrícolas Universidad Autónoma del Estado de México, Toluca Mexico Álvaro Castañeda-Vildózola Edgar J. Morales-Rosales Jesús R. Sánchez-Pale Centro de Investigación y Estudios Avanzados en Fitomejoramiento Facultad de Ciencias Agrícolas Universidad Autónoma del Estado de México, Toluca Mexico Abstract Previously, separated sprays of 1.6 mM resveratrol (RVS) and 1.0 mM 6-benzylaminopurine (BAP) before harvest of cherimoya fruit (Annona cherimola Mill.) reduced the postharvest rate of pulp and peel softening, and the loss of peel color, respectively. Aim of present research was to reduce both, postharvest fruit softening and peel color loss in cherimoya ‘Ruth’ and ‘Fino de Jete’ by applying a mixing solution of 1.6 mM resveratrol and 1.0 mM benzylaminopurine at 8 or 15 days before harvest. After fifteen days stored at room temperature, the color parameter L*, indicating the darkening of the fruit peel, was reduced up to 41% for ‘Ruth’ and 58% for ‘Fino de Jete’ by RVS and BAP sprays. RVS and BAP reduced fruit and peel softening in ‘Ruth’; but higher effect, i.e. over 100 N and 60 N in relation to control at 7 days in storage, was observed in ‘Fino de Jete’ fruit and peel, respectively. The higher enzymatic activity of polygalacturonase (PG), possible inducing fruit and peel softening, was retarded for two days in RVS-BAP treated fruit in relation to control. Keywords: fruit softening, pectinmethylesterase, peel color, polygalacturonase, postharvest quality. Introduction The cherimoya (Annona cherimola Mill.) fruit has exceptional nutritional and sensory qualities (Vanhove and Van Damme, 2013). However, in part due to cherimoya fruit high perishability, most of the production of this commodity is usually sold only in local markets, near the production areas (Pinto et al., 2005). After harvest cherimoya fruit ripens quickly, becoming quite soft, the peel darkens, and it becomes quite difficult to handle without damaging the commodity. Thus, it does not preserve well for shipping and retail sale (Leal, 1990; Morales et al., 2014). Recommendations for handling and store cherimoya fruit include its cold storage at temperatures around 8 and 15°C (Pareek et al., 2011). Moreover, the use of control atmospheres reduce fruit softening, ethylene production, and keep the chlorophyll content of the peel (Del Cura et al., 1996); heat shock treatments with water vapor raising between 48 and 52°C for 60 min reduced fruit ripening (Alique et al., 2009). Recently, the addition of 1.6 mM of resveratrol (RVS), 15 or 8 days before harvest, reduced the rate of cherimoya fruit softening with or without simulation of transport (Morales et al., 2014; Morales et al., 2016). On the other hand, spraying 1.0 mM benzylaminopurine (BAP), 15 or 8 days before harvest, reduced the peel color decay in cherimoya fruit ‘Fino de Jete’ (Morales et al., 2015).