English

Rodrigo Ferreira Louzeiro Léo,Luís Schmidt Flávio,Francisco De Souza-Filho Miguel,Raga Adalton

doi:10.5897/ajar2019.14533

Abstract

Infestation of fruit flies (Diptera: Tephritidae) causes physical and chemical changes in fresh fruit. Moreover, each species of fruit may react differently to the injuries caused by oviposition and larva feeding. In this study, we associated fruit fly infestation with physicochemical changes in five fruit species during six storage times. Ceratitis capitata (Wiedemann) infestation caused change in peel firmness (PEF), pulp firmness (PUF), pH, titratable acidity (TA) and total soluble solid (TSS) of star fruit (Averrhoa carambola L.). It led to changes in PEF, PUF, TA, TSS and weight loss (WL) of guava (Psidium guajava L.) and changes in PEF and TA of apple (Malus domestica Borkh). Infestation changed PEF, PUF, TA and WL in mango (Mangifera indica L.) and PEF, PUF, TA and TSS of tangerine (Citrus reticulata Blanco). C. capitata infestation caused significant physicochemical changes in fresh fruits. Our results demonstrated a marked loss of fresh fruit quality after four days of fruit fly infestation. This information can help assessment of fresh fruit quality for consumption and processing. We discuss how the relationship between fly/host fruit might influence physicochemical changes in fresh fruits and recommend applied studies to better understand these relationships. Key words: Ceratitis capitata, fruit damage, quality assessment, postharvest fruit &nbsp

Highlights

Fresh fruit have physical and chemical characteristics that best satisfy the sensorial expectations of the consumer
Titratable acidity was altered by infestation in apple, guava, mango, star fruit and tangerine (Table 2)
We observed that the behaviour of physicochemical changes caused by C. capitata infestation during storage was different in each fruit species

Summary

Introduction

Fresh fruit have physical and chemical characteristics that best satisfy the sensorial expectations of the consumer. After harvesting, when the fruit are removed from the plant, the fruit undergo significant physiological changes that can compromise their sensorial quality for consumption and commercial sale (Ares et al, 2009). The physicochemical characteristics of fresh fruit can be altered by internal and external factors. Puncture and oviposition of fruit flies, as well as larvae feeding can lead to fruit drop (Keck, 1934; Umeh et al, 2004), accelerated ripening (Keck, 1934; Jayanthi et al, 2015), changes in fruit peel color (Jayanthi et al, 2015), changes in the nutritional composition of juices (Omoloye et al, 2016), pathogen proliferation in fruit peel (Selivon et al, 2002; Engelbrecht et al, 2004; Omoloye et al, 2016) and pulp deterioration (Zart et al, 2010; Jayanthi et al, 2015; Omoloye et al, 2016)

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