Cherimoya is an amazing delicacy that I highly recommend; however, I haven't found much culinary use for it other than eating it raw.  What's your experience on cooking with this fruit?  and on a side note, it sucks that I can't find it here in Canada :( 
Anything that outgasses ethylene should be kept away from other items (both fruits and vegetables), in a well-ventelated area, if possible.  Apples and bananas are the two most common culprits, but the list is much longer.  Subzero has a list of etylene producers and ethylene sensitive items, which I'm reproducing below in case of link rot:  Ethylene producing foods   apples  apricots  avocados  ripening bananas  cantaloupe  cherimoyas  figs  honeydew  kiwifruit  mamey sapote  mangoes  mangosteen  nectarines  papayas  passion fruit  peaches  pears  persimmons  plantains  plums  prunes  quince  tomatoes    Ethylene sensitive foods   unripe bananas  green beans  Belgian endive  broccoli  Brussels sprouts  cabbage  carrots  cauliflower  chard  cucumbers  eggplant  leafy greens  lettuce  okra  parsley  peas  peppers  spinach  squash  sweet potatoes  watercress  watermelon  