Post-harvest quality evaluation of physico-chemical and chemical characteristics in umbu fruit at different storage conditions.

摘要

Umbu (Spondias tuberosa) fruit was analysed for its physical, physicochemical and chemical characteristics at 2 stages of its physiological maturity (half-ripe and ripe). Half-ripe fruit was stored at ambient (27 +or- 2 degrees C and 60-75% RH) and at refrigeration (9 +or- 2 degrees C and 40-60% RH) conditions. With the advance of maturation, the reducing sugars and soluble solids concn. increased, while that of the titratable acidity and ascorbic acid contents decreased. The half-ripe fruits could be stored at refrigerated conditions for a longer period (10 days) when compared with fruits stored at ambient conditions (only 6 days) without presenting any sign of senescence. The higher degrees brix/acidity index (6.81) of fruits stored at refrigeration temp. for 10 days made these fruits much more appreciable from an organoleptic flavour standpoint when compared with fruits stored for only 6 days at ambient conditions.