Inicio  /  Acta Scientiarum: Technology  /  Vol: 43 Par: 0 (2021)  /  Artículo

Post-harvest quality of Campomanesia adamantium (Cambess.) O. Berg. in function of storage temperature

Marília Assis do Santos    
Alan Carlos Costa    
Clarice Aparecida Megguer    
Júlien da Silva Lima    
Yasmin Giovanna Santos Carvalho    
Sueisla Lopes Rezende-Silva    
Priscila Ferreira Batista    


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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