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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/76894
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dc.creatorFlávia Della Lúciapt_BR
dc.creatorHeloísa Helena de Siqueira Eliaspt_BR
dc.creatorEdson Pablo da Silvapt_BR
dc.creatorAndrea Luiza Ramos Pereira Xistopt_BR
dc.creatorAndré Feres Lopes Cardosopt_BR
dc.creatorJuliana Pinto de Limapt_BR
dc.creatorEric Batista Ferreirapt_BR
dc.creatorEduardo Valério de Barros Vilas Boaspt_BR
dc.date.accessioned2024-09-25T21:26:53Z-
dc.date.available2024-09-25T21:26:53Z-
dc.date.issued2023-04-
dc.citation.volume11pt_BR
dc.citation.issue6pt_BR
dc.citation.spage393pt_BR
dc.citation.epage403pt_BR
dc.identifier.doi10.12691/jfnr-11-6-1pt_BR
dc.identifier.issn2333-1240pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/76894-
dc.description.resumoMarolo (Annona crassiflora Mart.) is one of Brazilian Savannah fruits of economic interest, because of its wide use, nutritional and functional components to be better exploited. The quality parameters and antioxidant activity of marolo fruit stored at different temperatures (0°C, 6°C, 12°C and 20 ± 1°C) were subjected to physical and chemical analyses (0, 7, 14, 21 and 28 days) at 2 exposition factors for the observation of a possible occurrence of chilling injury. The loss of fruit mass is directly proportional to its storage time. The respiratory activity increases at higher temperatures, and decreases along the storage time. Marolo can be classified as a fruit with high ethylene production. There was a significant increase in soluble solids (SS), followed by a sharp decline from the 7th day on. SS increased at higher at temperatures as well as in ripened fruit (compared to those analysed immediately after removal from cold). The content of sugar, pectin and the total antioxidant activity (AA) do not vary significantly due to storage time. Higher storage temperatures determine higher concentrations of sugars. The Pectin, acid ascorbic, total phenolics and AA observed suggest the nutritional and functional potential of this fruit. Recommended binomial time-temperature storage was 12°C for 21 days. There is no explicit indication of chilling in fruits stored under the conditions studied.pt_BR
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológicopt_BR
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Geraispt_BR
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentICA - INSTITUTO DE CIÊNCIAS AGRÁRIASpt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofJournal of Food and Nutrition Research-
dc.rightsAcesso Abertopt_BR
dc.subject.otherPlantas dos cerradospt_BR
dc.subject.otherAnonáceapt_BR
dc.subject.otherMarolo - Pós-colheitapt_BR
dc.subject.otherAntioxidantespt_BR
dc.subject.otherFrutas - Conservaçãopt_BR
dc.subject.otherFrutas congeladaspt_BR
dc.titlePostharvest quality of marolo fruit (Annona crassiflora mart.) along storagept_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://pubs.sciepub.com/jfnr/11/6/1/index.htmlpt_BR
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