Postharvest quality of arazá fruit during low temperature storage
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- 作者：M.S. Herná ; ndez ; J. Barrera ; O. Martí ; nez ; J.P. Ferná ; ndez-Trujillo
- 关键词：Eugenia stipitata ; Fruit ripening ; Chilling injury ; Anthracnose ; Respiration rate ; Ethylene production
- 刊名：Lebensmittel-Wissenschaft und -Technologie
- 出版年：2009
- 出版时间：May 2009
- 年：2009
- 卷：42
- 期：4
- 页码：879-884
- 全文大小：439 K
文摘
Arazá (Eugenia stipitata Mc Vaugh) fruits at breaker stage of maturity were stored at 7, 10, 12, or 20 °C and 85–90 % RH for 2 weeks, with or without an additional simulated shelf-life period (3 days at 20 °C and 70 % RH). Some half-yellow (turning) arazá fruit were also stored at 7 or 12 °C. Respiration rate, ethylene production, quality traits and physiological disorders and decay were monitored. Arazá fruit of both stages of maturity showed a climacteric pattern of ripening, with the maximum levels of respiration being reached after 5 days at 20 °C for breaker fruit, while half-yellow fruit ripened totally after one day. Weight loss was the most limiting quality trait for arazá fruit. Chilling injury symptoms included skin scald (only at 7 °C), uneven ripening (at 7 or 10 °C, including uneven softening during storage, particularly in breaker fruit), and slight acidification at 7 °C. Decay in the post-storage shelf-life periods (mainly Gloesporium sp.) was particularly high after storage at 7 °C in breaker fruit. The storage of breaker arazá fruit at 12 °C is recommended because this prevents chilling injury and flesh acidification, and allows normal fruit ripening during a post-storage shelf-life at 20 °C, as revealed by the lower organic acids (mainly malic) content and increased sugar (glucose, fructose and sucrose) content.