Postharvest quality of marolo fruit (Annona crassiflora mart.) along storage

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dc.creatorFlávia Della Lúcia
dc.creatorHeloísa Helena de Siqueira Elias
dc.creatorEdson Pablo da Silva
dc.creatorAndrea Luiza Ramos Pereira Xisto
dc.creatorAndré Feres Lopes Cardoso
dc.creatorJuliana Pinto de Lima
dc.creatorEric Batista Ferreira
dc.creatorEduardo Valério de Barros Vilas Boas
dc.date.accessioned2024-09-25T21:26:53Z
dc.date.accessioned2025-09-08T23:37:22Z
dc.date.available2024-09-25T21:26:53Z
dc.date.issued2023-04
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.identifier.doi10.12691/jfnr-11-6-1
dc.identifier.issn2333-1240
dc.identifier.urihttps://hdl.handle.net/1843/76894
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofJournal of Food and Nutrition Research
dc.rightsAcesso Aberto
dc.subjectPlantas dos cerrados
dc.subjectAnonácea
dc.subjectMarolo - Pós-colheita
dc.subjectAntioxidantes
dc.subjectFrutas - Conservação
dc.subjectFrutas congeladas
dc.titlePostharvest quality of marolo fruit (Annona crassiflora mart.) along storage
dc.typeArtigo de periódico
local.citation.epage403
local.citation.issue6
local.citation.spage393
local.citation.volume11
local.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.
local.publisher.countryBrasil
local.publisher.departmentICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS
local.publisher.initialsUFMG
local.url.externahttps://pubs.sciepub.com/jfnr/11/6/1/index.html

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