Postharvest respiratory activity and changes in some chemical constituents during maturation of yellow mombin (Spondias mombin) fruit

Food Science and Technology (Campinas)

Sílvio Almeida Sampaio²  Pushkar Singh Bora²  Heinz Johann Holschuh²  Silvanda De Melo Silva¹ 

[1] ,Universidade Federal da Paraíba Programa de Pós-graduação em Ciência e Tecnologia de Alimentos João Pessoa PB ,Brasil

关键词: yellow mombin;    post-harvest respiration;    maturation;    chemical constituents;    cajá;    respiração pós-colheita;    amadurecimento;    constituintes químicos;   

DOI  :  10.1590/S0101-20612007000300014

来源: SciELO

【 摘 要 】

Mature fruit from the yellow mombin (Spondias mombin) was monitored for its respiration activity. Mature green fruit from the yellow mombin was stored in closed glass chambers and the concentration of oxygen and carbon dioxide at the end of a six hour respiration period was determined. At the same interval of time, the lid of the chamber was opened for air renewal. The increase in carbon dioxide and decrease in oxygen concentration demonstrated that the fruit was climacteric. The maximum liberation of CO2 54.2 mL Kg-1 h-1 and maximum absorption of O2 49.0 mL Kg-1 h-1 occurred 186 hours after the harvest which, obviously, represented the optimum fruit quality after the senescence process started. The respiratory quotient of fruit at a climacteric maximum was 1.11 representing the oxidation of carbohydrates. Total soluble solids increased from 9.1 °Brix (initial) to 13.7 °Brix (climacteric maximum) during maturation, while the total number of acids in the fruit decreased during maturation i.e. from 1.55% initially to 1.40% at pre-climacteric, 1.0% at climacteric maximum and 0.8% in the post-climacteric stage. A similar behaviour was observed in the case of ascorbic acid. There was a continuous decrease in chlorophyll and a continuous increase in the carotenoid content of fruit during maturation.

【 授权许可】

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