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<p>The present work aimed to evaluate the post-harvest behavior of mangaba (<i>Hancornia speciosa</i>) subjected to different storage temperatures. For that, the fruits were stored for 20&#xa0;days at 0, 6, 12, and 24 °C. Color parameters, soluble solids, total soluble sugars, titratable acidity, firmness, total pectin, and polygalacturonase activity were carried out. The results indicated that fruits kept under refrigeration showed normal ripening throughout storage based on physical, physico-chemical, and chemical analysis. Nevertheless, the lower the temperature used (0&#xa0;and 6 °C), the greater the browning caused by mangaba fruits. Therefore, a&#xa0;temperature of 12 °C is considered the optimal condition for preserving mangaba, as it effectively delays the ripening process while preventing surface darkening, thereby maintaining the fruit’s quality for a&#xa0;longer period.</p>

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Effect of Storage Temperature On Post-Harvest Quality of Mangaba

  • 期刊论文

  • 发表日期：

    2025年6月5日

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  • Juliana Pinto de Lima,
  • Caroline Roberta Freitas Pires,
  • Lara Aguiar Borges,
  • Handray Fernandes de Souza,
  • Heloisa Helena de Siqueira Elias,
  • Camila Argenta Fante,
  • Rosiana Rodrigues Alves,
  • Eduardo Valério de Barros Vilas Boas

摘要

The present work aimed to evaluate the post-harvest behavior of mangaba (Hancornia speciosa) subjected to different storage temperatures. For that, the fruits were stored for 20 days at 0, 6, 12, and 24 °C. Color parameters, soluble solids, total soluble sugars, titratable acidity, firmness, total pectin, and polygalacturonase activity were carried out. The results indicated that fruits kept under refrigeration showed normal ripening throughout storage based on physical, physico-chemical, and chemical analysis. Nevertheless, the lower the temperature used (0 and 6 °C), the greater the browning caused by mangaba fruits. Therefore, a temperature of 12 °C is considered the optimal condition for preserving mangaba, as it effectively delays the ripening process while preventing surface darkening, thereby maintaining the fruit’s quality for a longer period.