Physico-chemical quality changes in mangaba (hancornia speciosa gomes) fruit stored at different temperatures
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 fo...
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| Format: | Article |
| Language: | English |
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Instituto de Tecnologia do Paraná (Tecpar)
2009-08-01
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| Series: | Brazilian Archives of Biology and Technology |
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| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000400023 |
| _version_ | 1818441876898840576 |
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| author | Marcelo Augusto Gutierrez Carnelossi Hildo Costa de Sena Narendra Narain Paula Yaguiu Gabriel Francisco da Silva |
| author_facet | Marcelo Augusto Gutierrez Carnelossi Hildo Costa de Sena Narendra Narain Paula Yaguiu Gabriel Francisco da Silva |
| author_sort | Marcelo Augusto Gutierrez Carnelossi |
| collection | DOAJ |
| description | 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.<br>O presente trabalho teve como objetivo estudar as mudanças físico-químicas e qualidade da mangaba. Frutos totalmente desenvolvidos, no estádio verde-maduro, foram colhidos e armazenados inicialmente em 6, 8, 10 e 2±1ºC em câmaras frias por 4 dias. Após este período, os frutos foram transferidos a câmaras climatizadas (24±2ºC) e mantidos por 5 dias. Para o controle, os frutos recém-colhidos foram armazenados diretamente em sala climatizada (24±2ºC) por 6 dias. Após o período de refrigeração, os mesmos foram transferidos para armazenamento a 24ºC, diariamente foram analisados os teores de vitamina-C, sólidos solúveis (ºBrix), acidez titulável, pH e firmeza. Frutos armazenados diretamente a 24ºC, houve uma queda significativa nos teores de vitamina C e ácidos. A firmeza dos frutos diminuiu, após 4 dias de armazenamento, após esse período apresentaram totalmente maduros. Frutos que foram mantidos inicialmente em 6 ou 8ºC não mostraram nenhuma diferença significativa na qualidade física química durante o armazenamento. |
| first_indexed | 2024-12-14T18:35:13Z |
| format | Article |
| id | doaj.art-a1aa3733086041229831aeafd8c4d37e |
| institution | Directory Open Access Journal |
| issn | 1516-8913 1678-4324 |
| language | English |
| last_indexed | 2024-12-14T18:35:13Z |
| publishDate | 2009-08-01 |
| publisher | Instituto de Tecnologia do Paraná (Tecpar) |
| record_format | Article |
| series | Brazilian Archives of Biology and Technology |
| spelling | doaj.art-a1aa3733086041229831aeafd8c4d37e2022-12-21T22:51:38ZengInstituto de Tecnologia do Paraná (Tecpar)Brazilian Archives of Biology and Technology1516-89131678-43242009-08-0152498599010.1590/S1516-89132009000400023Physico-chemical quality changes in mangaba (hancornia speciosa gomes) fruit stored at different temperaturesMarcelo Augusto Gutierrez CarnelossiHildo Costa de SenaNarendra NarainPaula YaguiuGabriel Francisco da SilvaThe 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.<br>O presente trabalho teve como objetivo estudar as mudanças físico-químicas e qualidade da mangaba. Frutos totalmente desenvolvidos, no estádio verde-maduro, foram colhidos e armazenados inicialmente em 6, 8, 10 e 2±1ºC em câmaras frias por 4 dias. Após este período, os frutos foram transferidos a câmaras climatizadas (24±2ºC) e mantidos por 5 dias. Para o controle, os frutos recém-colhidos foram armazenados diretamente em sala climatizada (24±2ºC) por 6 dias. Após o período de refrigeração, os mesmos foram transferidos para armazenamento a 24ºC, diariamente foram analisados os teores de vitamina-C, sólidos solúveis (ºBrix), acidez titulável, pH e firmeza. Frutos armazenados diretamente a 24ºC, houve uma queda significativa nos teores de vitamina C e ácidos. A firmeza dos frutos diminuiu, após 4 dias de armazenamento, após esse período apresentaram totalmente maduros. Frutos que foram mantidos inicialmente em 6 ou 8ºC não mostraram nenhuma diferença significativa na qualidade física química durante o armazenamento.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000400023Cold storagepostharvesttropical fruitsvitamin C |
| spellingShingle | Marcelo Augusto Gutierrez Carnelossi Hildo Costa de Sena Narendra Narain Paula Yaguiu Gabriel Francisco da Silva Physico-chemical quality changes in mangaba (hancornia speciosa gomes) fruit stored at different temperatures Brazilian Archives of Biology and Technology Cold storage postharvest tropical fruits vitamin C |
| title | Physico-chemical quality changes in mangaba (hancornia speciosa gomes) fruit stored at different temperatures |
| title_full | Physico-chemical quality changes in mangaba (hancornia speciosa gomes) fruit stored at different temperatures |
| title_fullStr | Physico-chemical quality changes in mangaba (hancornia speciosa gomes) fruit stored at different temperatures |
| title_full_unstemmed | Physico-chemical quality changes in mangaba (hancornia speciosa gomes) fruit stored at different temperatures |
| title_short | Physico-chemical quality changes in mangaba (hancornia speciosa gomes) fruit stored at different temperatures |
| title_sort | physico chemical quality changes in mangaba hancornia speciosa gomes fruit stored at different temperatures |
| topic | Cold storage postharvest tropical fruits vitamin C |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000400023 |
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