Vida útil de mangaba do cerrado em diferentes estádios de maturação

Abstract

The mangaba is a native fruit of the Cerrado of great productive potential. The fruits are globose, of yellowish green color and bittersweet, very perishable and exploited by communities that live from the fruit extractivism of this biome. Due to the importance of this fruit and its high perishability, the objective of this study was to evaluate the useful life of two varieties of mangabeira (Hancornia speciosa var. gardineri and var. cuiabenses) harvested at different maturation stages, stored at a mean temperature of 20 °C. After storage the fruits were physicochemically evaluated in relation to soluble solids content, titratable acidity, loss of mass, firmness and ascorbic acid content daily until their senescence, detected by appearance and aroma of the fruit. The data were statistically evaluated using the data normality test and ANOVA. Mature mangaba fruit had a higher acid value and higher average solids than green mangaba. The highest concentration of ascorbic acid was also found in the mature mangaba. The var. cuiabenses stood out in relation to the chemical composition and the already matured fruits have a shelf life of three days while those harvested at the physiological maturity before complete maturation take about 9 days to mature.