Effect of storage temperature on post-harvest quality of mangaba

Abstract

The present work aimed to evaluate the post-harvest behavior of mangaba (Hancornia speciosa) subjected to different storage temperatures. For that, the fruits were stored for 20 days at 0, 6, 12, and 24 °C. Color parameters, soluble solids, total soluble sugars, titratable acidity, firmness, total pectin, and polygalacturonase activity were carried out. The results indicated that fruits kept under refrigeration showed normal ripening throughout storage based on physical, physico-chemical, and chemical analysis. Nevertheless, the lower the temperature used (0 and 6 °C), the greater the browning caused by mangaba fruits. Therefore, a temperature of 12 °C is considered the optimal condition for preserving mangaba, as it effectively delays the ripening process while preventing surface darkening, thereby maintaining the fruit’s quality for a longer period.