Evaluation of the anthocyanin content of asaí fruits, E. precatoria, from the northern Amazon, in two successive stages of maturity
2018
Asaí fruits (Euterpe precatoria) are widely consumed in the Amazon region due in part to their anthocyanin content. The present study looked at the evolution of the anthocyanin content and its relationship with physiological parameters during ripening. The asaí racemes were collected from designated palms with two successive states of maturity: unripened 2 (purple on 2/4 of the surface and green on 2/4 of the surface) and unripened 3 (purple on 3/4 of the surface and green on 1/4 of the surface). The fruits were separated from the clusters and twenty fruits were disinfected with NaOCl. Dried fruits were stored under two conditions: environment at 27°C and 85% RH (control) and a controlled ripening (20°C and 95% RH). The anthocyanin degradation during two days of postharvest fruit ripening was more pronounced at 27°C and 85% R.H. than at 20°C and 95% RH. A transient peak in the fruit respiration rate was not accompanied by a peak in the ethylene production or an increase in the anthocyanin content during the postharvest storage. Unripe fruits were not suitable for fresh consumption.
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