Quality attributes of nance (Byrsonima crassifolia) fruits as affected by storage temperature and maturity at harvest

Arevalo Galarza M. L. C., . and Valle Guadarrama S., . and Pérez López A., . and Rivera Correa K. A., . and Alia Tejacal I., . and Guerra Ramírez D., . Quality attributes of nance (Byrsonima crassifolia) fruits as affected by storage temperature and maturity at harvest. pp. 160-172. ISSN 22317546

Nance (Byrsonima crassifolia) fruit is harvested when natural abscission from the plant occurs. At this stage the shelf life is less than 5 d in ambient conditions. The aim of the present work was thus to determine how quality attributes of nance fruits are modified as a function of ripening on the tree physiological condition at harvest and storage temperature. Fruits at three maturity stages (green transient and yellow) were harvested and stored at 15 and 25C. As fruits ripened the hue angle turned to yellow and lightness and chroma increased but carotenoid content decreased. The contents of total soluble solids total sugars and reducing sugars increased; however the total soluble phenols flavonoids and antioxidant activity decreased. It was possible to harvest at a physiological stage previous to abscission maturity even though a non-climacteric pattern was identified. Handling of transient nance fruits at 15C extended shelf life for more than 15 d with adequate physical and compositional attributes including high concentration of bioactive compounds and antioxidant activity. Content of total soluble solids was identified as an attribute suitable for developing a harvest index for nance fruits.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/29%20(01)%202022/DONE%2...

Abstract

Nance (Byrsonima crassifolia) fruit is harvested when natural abscission from the plant occurs. At this stage the shelf life is less than 5 d in ambient conditions. The aim of the present work was thus to determine how quality attributes of nance fruits are modified as a function of ripening on the tree physiological condition at harvest and storage temperature. Fruits at three maturity stages (green transient and yellow) were harvested and stored at 15 and 25C. As fruits ripened the hue angle turned to yellow and lightness and chroma increased but carotenoid content decreased. The contents of total soluble solids total sugars and reducing sugars increased; however the total soluble phenols flavonoids and antioxidant activity decreased. It was possible to harvest at a physiological stage previous to abscission maturity even though a non-climacteric pattern was identified. Handling of transient nance fruits at 15C extended shelf life for more than 15 d with adequate physical and compositional attributes including high concentration of bioactive compounds and antioxidant activity. Content of total soluble solids was identified as an attribute suitable for developing a harvest index for nance fruits.

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Item Type:	Article
AGROVOC Term:	Flowering plants
AGROVOC Term:	Malpighiaceae
AGROVOC Term:	Refrigeration
AGROVOC Term:	Ripening
AGROVOC Term:	Harvesting
AGROVOC Term:	Refrigerated storage
AGROVOC Term:	Temperature
AGROVOC Term:	Maturity
AGROVOC Term:	Antioxidants
AGROVOC Term:	Shelf life
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10627

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