Storage temperature and quality of red mombin fruits (Spondias purpurea L.)
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Data
2011-07-01
Autores
Kohatsu, Douglas Seijum
Zucareli, Valdir
Brambilla, Wilian Polaco [UNESP]
Evangelista, Regina Marta [UNESP]
Ono, Elizabeth Orika [UNESP]
Benetoli da Silva, Tiago Roque
Título da Revista
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Título de Volume
Editor
Wfl Publ
Resumo
The aim was to study the effect of different storage temperatures on quality of red mombin fruit. The red mombin fruits were obtained from the Company CEAGESP/São Paulo/Brazil and transported in cool boxes to the laboratory, where they were selected on the base of appearance, maturity lack of physical damage, sanitized in 50 ppm chlorine-free solution and packaged in polystyrene trays wrapped with film of polyvinyl chloride (PVC). The experiment was a completely randomized design with three temperatures (4, 8 and 25 degrees C) and 5 time intervals (0, 2, 4, 6 and 8 days after the experiment installation). In each survey firmness, titratable acidity, soluble solids, ascorbic acid content, the skin color and also the release of CO(2) by the fruit over time were evaluated. It was observed that low temperatures prolong the fruits shelf life and the storage temperature influences the characteristics, the temperature of 8 degrees C was most suitable for the storage of red mombin fruits. Besides, the fruit color was a good indicator of changes in the pulp during storage.
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Postharvest, tropical fruits, Anacardiaceae
Como citar
Journal of Food Agriculture & Environment. Helsinki: Wfl Publ, v. 9, n. 3-4, p. 20-22, 2011.