ARMAZENAMENTO E CONSERVAÇÃO NA PÓS-COLHEITA DOS FRUTOS DA MANGABEIRA (Hancornia speciosa Gomes) EM DIFERENTES TEMPERATURAS

Abstract

The mangabeira (Hancornia speciosa Gomes) is a fruit species of wide phytogeographic distribution in the Cerrado with a non-endemic characteristic. The fruits are rich in vitamin C, iron, niacin, but have high perishability. So, the postharvest techniques are necessary to preserve the mangabeira fruits quality. This study was carried out to evaluate the physicochemical characteristics of mangabeira fruits at different temperatures throughout the storage period, in order to identify conditions that reduce post-harvest losses. Physico-chemical evaluations were carried out: pulp firmness (N), soluble solids content (SS, °Brix), percentage of mass loss, pH and total titratable acidity. A completely randomized design was used, in a 2 x 5 factorial scheme with two storage temperatures: 10 and 20º C x five storage periods: 0, 2, 4, 6 and 8 days, with three replications and three fruits in each repetition. Regarding firmness, a reduction in firmness of fruits of 17% and 37% was verified for fruits stored at 10 and 20ºC respectively. In the loss of mass, the fruits stored at 10ºC had a reduction of approximately 50% in relation to those stored at 20ºC. There was not a great change in the titratable acidity of these fruits, with only the significance of the result of the 8th day in the treatment at 20ºC because it is due the senescence of these fruits. In total soluble solids (º Brix), statistical significance is only found on the 8th day of evaluation. The pH analysis did not obtain significance in any evaluation. It is noted that for a better conservation of the properties of the fruits they must be stored at approximately 10º C.