Changes in the mesocarp of Annona cherimola Mill. ¡®Madeira¡¯ during postharvest ripening
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- 作者：Nereida Cordeiro ; L¨²cilia Sousa ; N¨¦lia Freitas ; Manuela Gouveia
- 关键词：Cherimoya ; Chemical composition ; Fruit ripening ; Starch ; Soluble sugars ; Lipophilic extractives
- 刊名：Postharvest Biology and Technology
- 出版年：2013
- 出版时间：November, 2013
- 年：2013
- 卷：85
- 期：Complete
- 页码：179-184
- 全文大小：552 K
文摘
Physicochemical changes during postharvest ripening of cherimoya (Annona cherimola Mill. ¡®Madeira¡¯), were investigated to follow the principal modifications occurring during this process and to determine nutritional value. Fruit harvested at the mature green stage were analyzed during ripening using standard methods. Significant (P < 0.05) changes in chlorophyll, starch, titratable acidity, total free sugars and uronic acids were obtained, but no significant changes were found in ash, protein, lignin and lipid contents during ripening. The most obvious changes were chlorophyll degradation, an accentuated decrease of starch and an increase in total free sugars, with glucose the predominant sugar in the mesocarp, as revealed by GC analyses. Firmness loss was mainly attributed to depolymerization of pectin and lipid deterioration rather than hemicellulose degradation. Results also showed that the cherimoya variety evaluated in this study is a good source of minerals (mainly potassium), palmitic acid, linoleic acid, ¦Á-linolenic acid and sitosterol.