Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/49955
Title: Effect of storage temperature on the quality of marolo fruit (Annona crassiflora Mart) “in natura”
Other Titles: Efeito da temperatura de armazenamento na qualidade do marolo (Annona crassiflora Mart) “in natura”
Efecto de la temperatura de almacenamiento en la calidad de la fruta marolo (Annona crassiflora Mart) “in natura”
Keywords: Shelf life
Postharvest
Savannah fruits
Enzymes modification
Vida de prateleira
Pós-colheita
Frutos de savana
Enzimas - Modificação
Issue Date: Jun-2021
Publisher: CDRR Editors
Citation: SILVA, E. P. da et al. Effect of storage temperature on the quality of marolo fruit (Annona crassiflora Mart) “in natura”. Research, Society and Development, Vargem Grande Paulista, v. 10, n. 6, e4110615446, 2021. DOI: 10.33448/rsd-v10i6.15446.
Abstract: The adequacy of the best storage temperature for fruits and vegetables is an essential measure that helps in maintaining quality and extending shelf life. In this sense, this work aimed to study the influence of temperature on the quality of the marolo (Annona crassiflora Mart) “in natura”, where the fruits were washed, sanitized with 1,216 µM hypochlorite solution, and stored at 4 different temperatures (0, 6, 12, and 20 ° C) controlling the relative humidity (80 to 90%). The parameters color L*a*b*, pH, titratable acidity, soluble solids, firmness, total and soluble pectins, enzymes (pectinamethylesterase and polygalacturonase), and vitamin C were analyzed at different storage times. The maximum storage period was 8 days for fruits kept at 0 and 6 °C. The use of higher temperatures (12 and 20 °C) resulted in a shorter storage time (6 and 4 days, respectively). We found that the color parameter L*a*b* was not influenced by time and temperature during the process, while firmness and soluble solids were affected only by temperature. On the other hand, the parameters pH, titratable acidity, total and soluble pectin, enzymes (pectinamethylesterase and polygalacturonase), and vitamin C were influenced by both temperature and storage time (p <0.05). Thus, we prove that to increase shelf life and maintain the best characteristics for consumption, the marolo must be stored between 0 and 6 °C.
URI: http://repositorio.ufla.br/jspui/handle/1/49955
Appears in Collections:DCA - Artigos publicados em periódicos



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