Abstract
The adequacy of the best storage temperature for fruits and vegetables is an essential measure that helps in maintaining quality and extending shelf life. In this sense, this work aimed to study the influence of temperature on the quality of the marolo (Annona crassiflora Mart) “in natura”, where the fruits were washed, sanitized with 1,216 µM hypochlorite solution, and stored at 4 different temperatures (0, 6, 12, and 20 ° C) controlling the relative humidity (80 to 90%). The parameters color L*a*b*, pH, titratable acidity, soluble solids, firmness, total and soluble pectins, enzymes (pectinamethylesterase and polygalacturonase), and vitamin C were analyzed at different storage times. The maximum storage period was 8 days for fruits kept at 0 and 6 °C. The use of higher temperatures (12 and 20 °C) resulted in a shorter storage time (6 and 4 days, respectively). We found that the color parameter L*a*b* was not influenced by time and temperature during the process, while firmness and soluble solids were affected only by temperature. On the other hand, the parameters pH, titratable acidity, total and soluble pectin, enzymes (pectinamethylesterase and polygalacturonase), and vitamin C were influenced by both temperature and storage time (p <0.05). Thus, we prove that to increase shelf life and maintain the best characteristics for consumption, the marolo must be stored between 0 and 6 °C.
Highlights
The preservation of biodiversity in agricultural systems is a crucial objective for agencies focused on environmental protection and sustainability, and for the global bioeconomy (Silva et al, 2020)
Silva et al (2013), marolo fruit has good sensory characteristics and great commercialization potential, its sale is still limited to farmers markets during the harvest season, and their harvest through extraction, it is important to highlight the metabolism of this fruit, which shows signs of climacteric fruit and high perishability, and the conservation study is a great alternative in extending the useful life of this fruit
As marolo is a highly perishable fruit (Silva et al, 2013), we varied the storage temperature in order to extend the useful life of the fruits, reaching a maximum period of 8 days of storage at 0 and 6 °C
Summary
The preservation of biodiversity in agricultural systems is a crucial objective for agencies focused on environmental protection and sustainability, and for the global bioeconomy (Silva et al, 2020). In this context, preservation has become necessary to guarantee biodiversity and the development of the Cerrado biome. Epidemiological studies show that frequent consumption of foods rich in bioactive compounds, such as beta-carotenes and polyphenolic compounds, is associated with a low incidence of degenerative diseases (He et al, 2007). Due to the healthy implications, there is a growing interest in foods (fruits and vegetables) that they feed, and supply these compounds in sufficient quantities to prevent the incidence of some metabolic diseases (Kähkönen et al, 1999)
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