Effect of postharvest temperature on the shelf life of gabiroba fruit (Campomanesia pubescens)
Silva, Edson Pablo da(Federal University of Lavras Department Food Science ,Institute of Agrochemistry and Food Technology CSIC) | Cardoso, Andre Feres Lopes(Federal University of Lavras Department Food Science) | Fante, Camila(Federal University of Lavras Department Food Science) | Rosell, Cristina Molina(Institute of Agrochemistry and Food Technology CSIC) | Vilas Boas, Eduardo Valério de Barros(Federal University of Lavras Department Food Science)
The objective of this study was to determine the optimal temperature for storing gabiroba fruit (Campomanesia pubescens) without affecting compounds' quality. The fruits were stored at different temperatures (0 ºC, 6 ºC, 12 ºC, and 20 ºC) and the effect on the pH, total titratable acidity, soluble solids, total sugars, vitamin C, and antioxidant components such as tannins and total phenolic compounds was evaluated. It was observed an increase in the pH and total titratable acidity during storage at all the temperatures tested. Gabiroba fruits were stored for 9 and 3 days at 12 ºC and 20 ºC, respectively, and under both temperatures they showed a reduction in tannins and an increase in vitamin C content. As gabirobas armazenadas a 0º and 6 ºC alcançaram maior tempo de armazenamento After 12 days of storage, the fruits stored at 6 ºC contained higher amounts of water soluble solids, sugars, and antioxidants. In general, for long term storage, it is suggested to store gabiroba fruits at 6 ºC. On the other hand, for short term storage, the temperature of 12 ºC would be the better to keep high levels of vitamin C and phenolic compounds.
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