Ripening behavior of mangaba ( Hancornia speciosa ) fruit stored at different temperatures.

摘要

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+or-1 degrees C in chilled rooms for 4 days. After this period, the fruits were transferred to a room at 24+or-2 degrees C and maintained for 5 days for monitoring of their ripening behavior. For control purposes, recently harvested fruits were stored at 24+or-2 degrees C for 6 days. After storage of fruits at 24 degrees C, all fruits were analyzed daily for vitamin C and soluble solids ( degrees Brix) contents, titratable acidity, pH and firmness. In fruits stored directly at 24 degrees 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 degrees 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 degrees C presented a sharp fall in firmness and an increase in soluble solids. These results indicate that fruits stored at 10 and 12 degrees C did not retard the fruit ripening as it was verified in fruits initially stored at 6 and 8 degrees C. It was further observed that independent of temperature, mangaba fruits ripen normally after removal from low-temperature storage.