Ripening behavior of mangaba (Hancornia speciosa) fruit stored at different temperatures
M.A.G. Carnelossi, H.C. Sena, W.F.F. Toledo, D.A. Souza, R.M. Santos, P. Yaguiu, G.F. Silva, N. Narain and P.R.A. Viégas
ISHS Acta Horticulturae 864:337-342. 2010.
2010
บทคัดย่อ
The ripening pattern of mangaba (Hancornia speciosa Gomes) fruit was studied during its post-harvest storage at different temperatures. Fruits which attained full development at half-ripe stage were harvested and initially stored at 6, 8, 10 and 12±1°C in chilled rooms for 4 days. After this period, the fruits were transferred to a room at 24±2°C and maintained for 5 days for monitoring of their ripening behavior. For control purposes, recently harvested fruits were stored at 24±2°C for 6 days. After storage of fruits at 24°C, all fruits were analyzed daily for vitamin C and soluble solids (°Brix) contents, titratable acidity, pH and firmness. In fruits stored directly at 24°C, there was a sharp fall in vitamin C and acid contents; however soluble solids increased after the second day of storage. Fruit firmness decreased, leading to the ripeness of the fruits and after 4 days of storage, the fruits turned totally ripe. The fruits which were initially maintained at 6 or 8°C did not show any significant difference in vitamin C, soluble solids and firmness levels up to 4 days. However, fruits stored at 10 and 12°C presented a sharp fall in firmness and an increase in soluble solids. These results indicate that fruits stored at 10 and 12°C did not retard the fruit ripening as it was verified in fruits initially stored at 6 and 8°C. It was further observed that independent of temperature, mangaba fruits ripen normally after removal from low-temperature storage.