Changes in the mesocarp of Annona cherimola Mill. ‘Madeira’ during postharvest ripening

Detalhes bibliográficos
Autor(a) principal: Cordeiro, Nereida
Data de Publicação: 2013
Outros Autores: Sousa, Lúcilia, Freitas, Nélia, Gouveia, Manuela
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.13/3345
Resumo: Physicochemical changes during postharvest ripening of cherimoya (Annona cherimola Mill. ‘Madeira’), were investigated to follow the principal modifications occurring during this process and to determine nutritional value. Fruit harvested atthe mature green stage were analyzed during ripening using standard methods. Significant (P < 0.05) changes in chlorophyll, starch, titratable acidity, total free sugars and uronic acids were obtained, but no significant changes were found in ash, protein, lignin and lipid contents during ripening. The most obvious changes were chlorophyll degradation, an accentuated decrease of starch and an increase in total free sugars, with glucose the predominant sugar in the mesocarp, as revealed by GC analyses. Firmness loss was mainly attributed to depolymerization of pectin and lipid deterioration rather than hemicellulose degradation. Results also showed that the cherimoya variety evaluated in this study is a good source of minerals (mainly potassium), palmitic acid, linoleic acid, -linolenic acid and sitosterol.
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spelling Changes in the mesocarp of Annona cherimola Mill. ‘Madeira’ during postharvest ripeningCherimoyaChemical compositionFruit ripeningStarchSoluble sugarsLipophilic extractives.Faculdade de Ciências Exatas e da EngenhariaFaculdade de Ciências da VidaPhysicochemical changes during postharvest ripening of cherimoya (Annona cherimola Mill. ‘Madeira’), were investigated to follow the principal modifications occurring during this process and to determine nutritional value. Fruit harvested atthe mature green stage were analyzed during ripening using standard methods. Significant (P < 0.05) changes in chlorophyll, starch, titratable acidity, total free sugars and uronic acids were obtained, but no significant changes were found in ash, protein, lignin and lipid contents during ripening. The most obvious changes were chlorophyll degradation, an accentuated decrease of starch and an increase in total free sugars, with glucose the predominant sugar in the mesocarp, as revealed by GC analyses. Firmness loss was mainly attributed to depolymerization of pectin and lipid deterioration rather than hemicellulose degradation. Results also showed that the cherimoya variety evaluated in this study is a good source of minerals (mainly potassium), palmitic acid, linoleic acid, -linolenic acid and sitosterol.ElsevierDigitUMaCordeiro, NereidaSousa, LúciliaFreitas, NéliaGouveia, Manuela2021-05-03T12:34:58Z20132013-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.13/3345engCordeiro, N., Sousa, L., Freitas, N., & Gouveia, M. (2013). Changes in the mesocarp of Annona cherimola Mill.‘Madeira’during postharvest ripening. Postharvest biology and technology, 85, 179-184.10.1016/j.postharvbio.2013.05.014info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-05-07T03:30:17Zoai:digituma.uma.pt:10400.13/3345Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T15:06:23.718649Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Changes in the mesocarp of Annona cherimola Mill. ‘Madeira’ during postharvest ripening
title Changes in the mesocarp of Annona cherimola Mill. ‘Madeira’ during postharvest ripening
spellingShingle Changes in the mesocarp of Annona cherimola Mill. ‘Madeira’ during postharvest ripening
Cordeiro, Nereida
Cherimoya
Chemical composition
Fruit ripening
Starch
Soluble sugars
Lipophilic extractives
.
Faculdade de Ciências Exatas e da Engenharia
Faculdade de Ciências da Vida
title_short Changes in the mesocarp of Annona cherimola Mill. ‘Madeira’ during postharvest ripening
title_full Changes in the mesocarp of Annona cherimola Mill. ‘Madeira’ during postharvest ripening
title_fullStr Changes in the mesocarp of Annona cherimola Mill. ‘Madeira’ during postharvest ripening
title_full_unstemmed Changes in the mesocarp of Annona cherimola Mill. ‘Madeira’ during postharvest ripening
title_sort Changes in the mesocarp of Annona cherimola Mill. ‘Madeira’ during postharvest ripening
author Cordeiro, Nereida
author_facet Cordeiro, Nereida
Sousa, Lúcilia
Freitas, Nélia
Gouveia, Manuela
author_role author
author2 Sousa, Lúcilia
Freitas, Nélia
Gouveia, Manuela
author2_role author
author
author
dc.contributor.none.fl_str_mv DigitUMa
dc.contributor.author.fl_str_mv Cordeiro, Nereida
Sousa, Lúcilia
Freitas, Nélia
Gouveia, Manuela
dc.subject.por.fl_str_mv Cherimoya
Chemical composition
Fruit ripening
Starch
Soluble sugars
Lipophilic extractives
.
Faculdade de Ciências Exatas e da Engenharia
Faculdade de Ciências da Vida
topic Cherimoya
Chemical composition
Fruit ripening
Starch
Soluble sugars
Lipophilic extractives
.
Faculdade de Ciências Exatas e da Engenharia
Faculdade de Ciências da Vida
description Physicochemical changes during postharvest ripening of cherimoya (Annona cherimola Mill. ‘Madeira’), were investigated to follow the principal modifications occurring during this process and to determine nutritional value. Fruit harvested atthe mature green stage were analyzed during ripening using standard methods. Significant (P < 0.05) changes in chlorophyll, starch, titratable acidity, total free sugars and uronic acids were obtained, but no significant changes were found in ash, protein, lignin and lipid contents during ripening. The most obvious changes were chlorophyll degradation, an accentuated decrease of starch and an increase in total free sugars, with glucose the predominant sugar in the mesocarp, as revealed by GC analyses. Firmness loss was mainly attributed to depolymerization of pectin and lipid deterioration rather than hemicellulose degradation. Results also showed that the cherimoya variety evaluated in this study is a good source of minerals (mainly potassium), palmitic acid, linoleic acid, -linolenic acid and sitosterol.
publishDate 2013
dc.date.none.fl_str_mv 2013
2013-01-01T00:00:00Z
2021-05-03T12:34:58Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.13/3345
url http://hdl.handle.net/10400.13/3345
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Cordeiro, N., Sousa, L., Freitas, N., & Gouveia, M. (2013). Changes in the mesocarp of Annona cherimola Mill.‘Madeira’during postharvest ripening. Postharvest biology and technology, 85, 179-184.
10.1016/j.postharvbio.2013.05.014
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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