Articles
POSTHARVEST PHYSIOLOGY OF ACEROLA (MALPIGHIA EMARGINATA D.C.) FRUITS: MATURATION CHANGES, RESPIRATORY ACTIVITY AND REFRIGERATED STORAGE AT AMBIENT AND MODIFIED ATMOSPHERES
Article number
370_35
Pages
223 – 230
Language
Abstract
Maturation changes and conservation potential of acerola fruits were studied.
Changes during maturation showed to be similar to those in the majority of tropical fruits studied.
The behavior of CO2 displayed by fruits at yellow green and pink stages suggested a climacteric pattern.
Normal maturation occurred when fruits were harvested at pink stage with at least 6.5 % soluble solids.
Vitamin C loss during maturation was 33 % up to the pink stage reaching 45 % when dark red.
Pink fruits stored at room temperature maintained the quality for two or three days when wrapped in PVC film.
Storage at 8 °C and 85–90 % relative humidity with PVC wrapping increased shelf life to a week, although not affecting vitamin C loss.
Changes during maturation showed to be similar to those in the majority of tropical fruits studied.
The behavior of CO2 displayed by fruits at yellow green and pink stages suggested a climacteric pattern.
Normal maturation occurred when fruits were harvested at pink stage with at least 6.5 % soluble solids.
Vitamin C loss during maturation was 33 % up to the pink stage reaching 45 % when dark red.
Pink fruits stored at room temperature maintained the quality for two or three days when wrapped in PVC film.
Storage at 8 °C and 85–90 % relative humidity with PVC wrapping increased shelf life to a week, although not affecting vitamin C loss.
Publication
Authors
R.E. Alves, A.B. Chitarra, M.I.F. Chitarra
Keywords
Malpighia glabra, Malpighia punicifolia, West Indian cherry, Barbados cherry, vitamin C, ascorbic acid
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