Abstract
Abstract The changes in concentration of vitamin C, enzymatic and antioxidant activity during the ripening of two soursop selections (G1 and G2) at room temperature (22 ºC) and refrigeration (15 ºC) with an HR 85% were evaluated. The content of soluble protein, the activity of catalase (CAT), superoxide dismutase (SOD), peroxidase (POD), the concentration of vitamin C, as well as the antioxidant activity was evaluated by DPPH, ABTS and FRAP methods. The initial soluble protein concentration of the G1 and G2 selections diminished at 22 and 15 °C during ripening. Fruits stored at 22 °C showed the highest CAT activity. The maximum activity of SOD was recorded on the sixth and fourth day in fruits stored at 22 and 15 ºC, respectively. Fruits stored at 22 °C recorded the highest amount of vitamin C. Fruits stored at 22 and 15 ºC showed the highest antioxidant activity on the fourth day. The fruits stored at 15 ºC was able to increase the shelf life up to 8 days without affecting the ripening process. Therefore, the enzymatic and antioxidant activity has an important role in the possible alteration that the fruit might suffer during its fruit ripening.
Highlights
The worldwide production of soursop is concentrated in: Mexico, Brazil, Venezuela and Costa Rica (SÃO JOSÉ et al, 2014)
Several efforts have been carried out to evaluate the morphological variability of soursop fruits and increase its shelf life in selections derivate from these investigations using postharvest technologies (ESPINOSA et al, 2013; JIMÉNEZ-ZURITA et al 2016; JIMÉNEZ-ZURITA et al, 2017)
The concentration of soluble protein diminished during ripening in both selections at 22oC, in physiological maturity with values of 102.7 (G1) and 135.5 (G2) mg g-1 f.w and 17.7 (G1) and 15.6 (G2) mg g-1 f.w in consumption maturity (Figure 1A), statistically significant differences (P ≤ 0.05) between the two selections were detected (Figure 1A)
Summary
The worldwide production of soursop is concentrated in: Mexico, Brazil, Venezuela and Costa Rica (SÃO JOSÉ et al, 2014). In Mexico, there are 14 genera and 63 species of Annonaceae, in which the soursop fruits report the highest level of production in the market. In addition to the above, a large variability and quality exist in the soursop production due to the lack of commercial varieties, which difficult the postharvest handling. Several efforts have been carried out to evaluate the morphological variability of soursop fruits and increase its shelf life in selections derivate from these investigations using postharvest technologies (ESPINOSA et al, 2013; JIMÉNEZ-ZURITA et al 2016; JIMÉNEZ-ZURITA et al, 2017). Diverse authors reported that fruits storage at 15oC does not suffer cold damage, besides to extend the postharvest shelf life (ESPINOSA et al, 2013; JIMÉNEZZURITA et al, 2017; SILVA et al, 2001)
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