Ripening Behavior of Mangaba (Hancornia Speciosa) Fruit Stored at Different Temperatures

Use of pectin in the storage of mangaba fruits (Hancorniaspeciosa Gomes) associated with refrigeration

“…Carnelossi et al (2004) reported that some fruits can retain and increase the ascorbic acid content during storage. Carnelossi et al (2009) reported behavior similar to this work with mangaba fruits stored at different temperatures. There are decreases in vitamin C contents in tropical fruits during storage, according to some authors (Klein, 1987;Favell, 1998;Melo et al, 2000).…”

“…There are decreases in vitamin C contents in tropical fruits during storage, according to some authors (Klein, 1987;Favell, 1998;Melo et al, 2000). Vitamin C acts as an antioxidant and increases in its content during storage could be related to the progress of oxidative reactions in the process of fruit ripening (Carnelossi et al, 2009).…”

“…However, mangaba fruits stored under modified atmosphere showed lower loss of firmness due to reduced losses of fresh weight (Santos et al, 2009). According to Carnelossi et al (2009), mangaba fruits kept under constant refrigeration showed better results in relation to cell wall firmness.…”

“…The fruit has interesting features such as good digestibility and high nutritional value due to its considerable contents of protein and vitamin C (Carnelossi et al, 2009). The agricultural exploitation of mangaba is limited due to its high perishability index and short harvest period, in addition to its mechanical, physical and microbiological damages (Soares et al, 2012).…”