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Do chemical and nutritional compounds change during the storage of Jabuticaba (Plinia cauliflora)?

Do chemical and nutritional compounds change during the storage of Jabuticaba (Plinia cauliflora)?

Authors :
Aline Priscilla Gomes da Silva
Poliana Cristina Spricigo
Fernanda Bueno Campos
Aline Gomes de Oliveira
Thais Pádua de Freitas
Angelo Pedro Jacomino
Source :
December 2021. :1471-1477
Publication Year :
2021
Publisher :
Southern Cross Publishing, 2021.

Abstract

Jabuticaba (Plinia cauliflora) is a native Brazilian Atlantic Rainforest fruit tree. Its fruits are purplish berries with a short shelf life, due to fermentative processes that begin shortly after harvest. Recently, commercial jabuticaba exploitation has intensified, justifying the application of postharvest technologies. In this context, this study aimed to evaluate the chemical characteristics and nutraceutical compounds of “ponhema” jabuticabas stored at room and cold temperatures. Chemical analyzes (soluble solids (SS), titratable acidity (TA), pH, soluble sugars, soluble pectins and pectinamethylesterase (PME) activity), and nutraceutical compounds (total anthocyanins (TA), yellow flavonoids (YF), total phenolic compounds (TFC)) were performed. A completely randomized experimental design was applied. Analyzes were performed every 2 days, at days 0, 2, 4 for the room temperature (25° C) assay and at days 0, 2, 4 and 6 for the cold temperature (13° C) experiment. Fruits stored under cold temperature presented lower acetaldehyde and ethanol contents, as well as high soluble sugar, total anthocyanin, and total phenolic compound levels. Fruits stored at room temperature displayed marked wilting and fermentation on the fifth day of storage, preventing their consumption after this period. Fruits presented a shelf-life gain of up to two days when stored at cold temperature, displaying better characteristic maintenance, such as soluble solids, titratable acidity, pH and soluble sugars, which were verified by the acetaldehyde and ethanol tests. Total anthocyanin and phenolic compound levels were higher in fruits stored at cold temperature

Details

ISSN :
18352707 and 18352693
Database :
OpenAIRE
Journal :
December 2021
Accession number :
edsair.doi...........342b32b587125f23a587cf647b4a10a2
Full Text :
https://doi.org/10.21475/ajcs.21.15.12.p3384