Articles
RIPENING BEHAVIOR OF MANGABA (HANCORNIA SPECIOSA) FRUIT STORED AT DIFFERENT TEMPERATURES
Article number
864_45
Pages
337 – 342
Language
English
Abstract
The ripening pattern of mangaba (Hancornia speciosa Gomes) fruit was studied during its post-harvest storage at different temperatures.
Fruits which attained full development at half-ripe stage were harvested and initially stored at 6, 8, 10 and 12±1°C in chilled rooms for 4 days.
After this period, the fruits were transferred to a room at 24±2°C and maintained for 5 days for monitoring of their ripening behavior.
For control purposes, recently harvested fruits were stored at 24±2°C for 6 days.
After storage of fruits at 24°C, all fruits were analyzed daily for vitamin C and soluble solids (°Brix) contents, titratable acidity, pH and firmness.
In fruits stored directly at 24°C, there was a sharp fall in vitamin C and acid contents; however soluble solids increased after the second day of storage.
Fruit firmness decreased, leading to the ripeness of the fruits and after 4 days of storage, the fruits turned totally ripe.
The fruits which were initially maintained at 6 or 8°C did not show any significant difference in vitamin C, soluble solids and firmness levels up to 4 days.
However, fruits stored at 10 and 12°C presented a sharp fall in firmness and an increase in soluble solids.
These results indicate that fruits stored at 10 and 12°C did not retard the fruit ripening as it was verified in fruits initially stored at 6 and 8°C. It was further observed that independent of temperature, mangaba fruits ripen normally after removal from low-temperature storage.
Fruits which attained full development at half-ripe stage were harvested and initially stored at 6, 8, 10 and 12±1°C in chilled rooms for 4 days.
After this period, the fruits were transferred to a room at 24±2°C and maintained for 5 days for monitoring of their ripening behavior.
For control purposes, recently harvested fruits were stored at 24±2°C for 6 days.
After storage of fruits at 24°C, all fruits were analyzed daily for vitamin C and soluble solids (°Brix) contents, titratable acidity, pH and firmness.
In fruits stored directly at 24°C, there was a sharp fall in vitamin C and acid contents; however soluble solids increased after the second day of storage.
Fruit firmness decreased, leading to the ripeness of the fruits and after 4 days of storage, the fruits turned totally ripe.
The fruits which were initially maintained at 6 or 8°C did not show any significant difference in vitamin C, soluble solids and firmness levels up to 4 days.
However, fruits stored at 10 and 12°C presented a sharp fall in firmness and an increase in soluble solids.
These results indicate that fruits stored at 10 and 12°C did not retard the fruit ripening as it was verified in fruits initially stored at 6 and 8°C. It was further observed that independent of temperature, mangaba fruits ripen normally after removal from low-temperature storage.
Authors
M.A.G. Carnelossi, H.C. Sena, W.F.F. Toledo, D.A. Souza, R.M. Santos, P. Yaguiu, G.F. Silva, N. Narain, P.R.A. Viégas
Keywords
refrigeration, postharvest, tropical fruits, vitamin C, physico-chemical characteristics
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