Abstract
Hancornia speciosa is a fruit tree, popularly known as mangabeiras. The mangaba, fruits of this tree, are quite appreciated for their organoleptic characteristics. Because it is a climacteric fruit, this fruit has very high perishability. The use of products that extend the useful life is necessary. Calcium chloride (CaCl2) has been shown to be an alternative in post-harvest because it promotes few changes in fruit quality and increases the storage period. Thus, the objective of this work was to evaluate quality attributes of mangaba fruits in two stages of maturation, 'Immature' and 'Mature', submitted to CaCl2 application, in four storage times (0, 2, 4 and 6 days) under ambient atmosphere. During the experiment, the loss of fresh weight, color, pH, titratable acidity, soluble solids and SS/TA ratio were evaluated. It was verified that the 'mature' fruits showed a higher acidity and soluble solids content, even with the application of CaCl2, the difference that the loss with the application of CaCl2 was smaller. Unlike '‘Immature’ and ‘Immature’ fruits with CaCl2 in which these characteristics were acquired as the experiment was conducted, in addition to presenting lower values for weight loss, pH and color.
Highlights
The mangabeira (Hancornia speciosa GOMES) is a fruit native to Brazil, belonging to the Apocynaceae family
Agroextractivism is the main form of extraction of this fruit, with the growth of the real estate sector, shrimp farming and coconut monocultures this activity has reduced over the years (Mota, Schmitz & Silva Júnior, 2015)
Appreciated for their physical characteristics, aroma and flavor, the mangabeira fruits have high nutritional value, good digestibility, high content of vitamin C, iron and proteins, these contents being higher in comparison to other fruits such as orange (Lima et al, 2015a; Rufino et al, 2010; Santos et al, 2012)
Summary
The mangabeira (Hancornia speciosa GOMES) is a fruit native to Brazil, belonging to the Apocynaceae family. Agroextractivism is the main form of extraction of this fruit, with the growth of the real estate sector, shrimp farming and coconut monocultures this activity has reduced over the years (Mota, Schmitz & Silva Júnior, 2015). Appreciated for their physical characteristics, aroma and flavor, the mangabeira fruits have high nutritional value, good digestibility, high content of vitamin C, iron and proteins, these contents being higher in comparison to other fruits such as orange (Lima et al, 2015a; Rufino et al, 2010; Santos et al, 2012). Fresh consumption is still the main form of use of mangaba (Campos et al, 2011; Carnelossi et al, 2009; Clerici & Carvalho-Silva, 2011)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
