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

作者：de Sousa Galvao M; Narain N^*; Carnelossi M A G

来源：CyTA-Journal of Food, 2010, 8(2): 103-108.

DOI：10.1080/19476330903171649

• chemical analysis
• fatty acids
• maturity
• refrigeration
• Spondias tuberosa
• tropical fruit

Umbu (Spondias tuberosa Arruda Camara) fruit was analyzed for its physical, physico-chemical, and chemical characteristics at two stages of its physiological maturity (half-ripe and ripe). Half-ripe fruit was stored at different conditions: (1) ambient (27 +/- 2 degrees C and 60-75% relative humidity) and (2) at refrigeration (9 +/- 2 degrees C and 40-60% relative humidity) conditions. With the advance of maturation, the reducing sugars and soluble solids concentrations 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 the fruits stored at ambient conditions (only 6 days) without presenting any sign of senescence in the fruit. The higher index of degrees brix/acidity (6.81) in the fruits stored at refrigeration temperature for 10 days made these fruits much more appreciable from an organoleptic flavor standpoint when compared with fruits stored for only 6 days at ambient conditions.

• 出版日期2010