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https://ri.ufs.br/jspui/handle/riufs/21220| Document Type: | Artigo |
| Title: | Physico-chemical quality changes in mangaba (Hancornia speciosa gomes) fruit stored at different temperatures |
| Authors: | Carnelossi, Marcelo Augusto Gutierrez Sena, Hildo Costa de Narain, Narendra Yaguiu, Paula Silva, Gabriel Francisco da |
| Issue Date: | Aug-2009 |
| Resumo : | 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. |
| Abstract: | 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. |
| Keywords: | Cold storage Postharvest Tropical fruits Vitamin C |
| ISSN: | 1516-8913 1678-4324 |
| Is part of: | Brazilian Archives of Biology and Technology |
| Language: | eng |
| Publisher / Institution : | Instituto de Tecnologia do Paraná - Tecpar |
| Citation: | CARNELOSSI, M. A. G. et al. Physico-chemical quality changes in mangaba (Hancornia speciosa gomes) fruit stored at different temperatures. Brazilian Archives of Biology and Technology, Curitiba, v. 52, n. 4, p. 985-990, jul./ago. 2009. Disponível em: https://www.scielo.br/j/babt/a/wzvxNYyJdn64xq9RmQPD6zt/?format=pdf&lang=en. Acesso em: 20 fev. 2025. |
| License: | Creative Commons Atribuição-NãoComercial 4.0 Internacional (CC BY-NC 4.0) |
| URI: | https://ri.ufs.br/jspui/handle/riufs/21220 |
| Appears in Collections: | DTA - Artigos de periódicos |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| PhysicoChemicalMangabaFruit.pdf | 112,64 kB | Adobe PDF |  View/Open |
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