- Citado por SciELO
Brazilian Archives of Biology and Technology
versão On-line ISSN 1678-4324
CARNELOSSI, Marcelo Augusto Gutierrez et al. Physico-chemical quality changes in mangaba (hancornia speciosa gomes) fruit stored at different temperatures. Braz. arch. biol. technol. [online]. 2009, vol.52, n.4, pp.985-990. ISSN 1678-4324. http://dx.doi.org/10.1590/S1516-89132009000400023.
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.
Palavras-chave : Cold storage; postharvest; tropical fruits; vitamin C.