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

• Autor(a) principal: Carnelossi,Marcelo Augusto Gutierrez
• Data de Publicação: 2009
• Outros Autores: Sena,Hildo Costa de, Narain,Narendra, Yaguiu,Paula, Silva,Gabriel Francisco da
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Brazilian Archives of Biology and Technology
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000400023
• topic: Cold storage; postharvest; tropical fruits; vitamin C

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.