Publication
Post-harvest quality of Campomanesia adamantium (Cambess.) O. Berg. in function of storage temperature
| Summary: | Brazil has a large variety of native and exotic fruit species, including the gabiroba, which can be sources of income for the population. The objective of this study was to evaluate the post-harvest behavior of gabiroba fruit by maturity stage and storage temperature. The fruits were divided into two lots and stored at temperatures of 6, 12, 24 and 30°C. The first batch was used for the physical and chemical analysis of acidity, soluble solids, firmness, percentage of green color, and visual analysis; this batch was composed of green and yellow-green fruit. The second lot was intended for breath analysis, composed of green, yellow-green, and yellow fruits. The experiment was conducted in a completely randomized design with five replications. Data were analyzed using descriptive statistics. Considering the evaluated characteristics, the gabiroba soluble solid/titratable acidity ratio values should be approximately 4.0 for the fruits to be considered acceptable for consumption. For the preservation of the post-harvest quality of gabiroba, it is indicated that the harvest is carried out at the green stage of maturation and that they are stored at a temperature of 6°C. The highest respiratory rates were observed in fruits harvested at the yellow stage, not being recommended its storage. |
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| Main Authors: | Santos, Marília Assis do |
| Other Authors: | Costa, Alan Carlos; Megguer, Clarice Aparecida; Lima, Júlien da Silva; Carvalho, Yasmin Giovanna Santos; Rezende-Silva, Sueisla Lopes; Batista, Priscila Ferreira |
| Subject: | gabiroba, refrigeration, breath, cerrado, maturity stage, post-harvest conditions. gabiroba, refrigeration, breath, cerrado, maturity stage, post-harvest conditions. |
| Year: | 2020 |
| Country: | Brazil |
| Document type: | article |
| Access type: | unknown |
| Associated institution: | IBICT |
| Language: | English |
| Origin: | Oasisbr |
| Summary: | Brazil has a large variety of native and exotic fruit species, including the gabiroba, which can be sources of income for the population. The objective of this study was to evaluate the post-harvest behavior of gabiroba fruit by maturity stage and storage temperature. The fruits were divided into two lots and stored at temperatures of 6, 12, 24 and 30°C. The first batch was used for the physical and chemical analysis of acidity, soluble solids, firmness, percentage of green color, and visual analysis; this batch was composed of green and yellow-green fruit. The second lot was intended for breath analysis, composed of green, yellow-green, and yellow fruits. The experiment was conducted in a completely randomized design with five replications. Data were analyzed using descriptive statistics. Considering the evaluated characteristics, the gabiroba soluble solid/titratable acidity ratio values should be approximately 4.0 for the fruits to be considered acceptable for consumption. For the preservation of the post-harvest quality of gabiroba, it is indicated that the harvest is carried out at the green stage of maturation and that they are stored at a temperature of 6°C. The highest respiratory rates were observed in fruits harvested at the yellow stage, not being recommended its storage. |
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