Physico-chemical quality changes in mangaba (hancornia speciosa gomes) fruit stored at different temperatures

Brazilian Archives of Biology and Technology

Marcelo Augusto Gutierrez Carnelossi¹  Hildo Costa De Sena¹  Narendra Narain¹  Paula Yaguiu¹  Gabriel Francisco Da Silva¹ 

[1] ,Universidade Federal de Sergipe Núcleo de Graduação em Engenharia de Alimentos São Cristóvão SE ,Brasil

关键词: Cold storage;    postharvest;    tropical fruits;    vitamin C;   

DOI  :  10.1590/S1516-89132009000400023

来源: SciELO

【 摘 要 】

The physical-chemical quality changes in mangaba fruit were studied. The fruit which attained full development at half-ripe stage were harvested and initially stored at 6, 8, 10 and 12±1ºC for four days. After this period, the fruit were transferred to an acclimatized room (24±2ºC) and maintained for five days. For control purposes, recently harvested fruit were stored directly in an acclimatized room (24±2ºC) for six days. After the transfer and storage at 24ºC, fruit were analyzed daily for their vitamin-C, soluble solids (ºBrix), titratable acidity, pH and firmness contents. In fruit directly stored at 24ºC, there was a sharp fall in vitamin C and acid contents. The fruit firmness decrease, after four days of storage, and they turned totally ripe. The fruit which were initially maintained at 6 or 8ºC did not show any significative difference in physical-chemical quality during the storage.

【 授权许可】

CC BY-NC   
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