Calidad de fruto y fisiología poscosecha de tres variantes de Spondias purpurea L. de temporada seca

Abstract

Despite the wide distribution of Spondias purpurea L. across tropical America, its fruit remains relatively unknown and is consumed mostly regionally; this is largely because several aspects of its postharvest quality and physiology remain unknown. The objective of this work was to address these issues in three variants of S. purpurea L. (Roja, Morada, and Amarilla) and to propose improvements to their postharvest management and conservation. For this, fruit from each variant was harvested at ½ and ¾ maturity, stored at 25 ± 2 °C (60 % relative humidity), and evaluated according to several physical, chemical, and physiological parameters. Weight loss, respiration, and ethylene production were highest in Roja; however, postharvest life was the shortest (5-6 d). Firmness was highest in Morada, while respiration and postharvest life were the lowest and longest (6-8 d), respectively. During ripening, total soluble solids and titratable acidity increased in all three varieties, though they did so to a much lesser extent in Amarilla. Total phenolics increased in Roja and Morada during the first stage of ripening (d 2-4) while flavonoids only did so during the second stage. In Amarilla, however, the levels of both remained relatively low. FRAP-determined antioxidant activity was therefore higher in the first two which, together with all other results, indicate important differences in the quality of these variants of S. purpurea L., and thus, in the resulting management and conservation strategies.