Sensory and Physical Changes of Green Cubiu Fruits ( Solanum Sessiliflorum Dunal, Solanaceae) During the Post-Harvest Period at Ambient Atmosphere

Moacir Couto de Andrade Júnior*, Jerusa Souza Andrade and Suely de Souza Costa
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Moacir Couto de Andrade Júnior*: Post-Graduation Department, Nilton Lins University, Manaus, Brazil Department of Food Technology, Instituto Nacional de Pesquisas da Amazônia (INPA), Manaus, Brazil
Jerusa Souza Andrade: Post-Graduation Department, Nilton Lins University, Manaus, Brazil Department of Food Technology, Instituto Nacional de Pesquisas da Amazônia (INPA), Manaus, Brazil
Suely de Souza Costa: Department of Agricultural Sciences, Instituto Nacional de Pesquisas da Amazônia (INPA), Manaus, Brazil

Journal of Agriculture and Crops, 2018, vol. 4, issue 11, 125-135

Abstract: Cubiu (Solanum sessiliflorum Dunal, Solanaceae) is an attractive fruit due, in part, to its exuberant appearance (e.g., great freshness, vivid colors, and large size). Besides, cubiu fruits are highly valued for their nutritional richness (e.g., soluble fibers such as pectin, vitamin C, potassium, and carotenoids). The objective of this study was to evaluate sensory and physical changes of green cubiu fruits during the post-harvest period at ambient atmosphere. Green cubiu fruits were randomly harvested and immediately taken to the laboratory of the Instituto Nacional de Pesquisas da Amazônia (INPA), Manaus, Amazonas, Brazil. The perfect fruits were then selected (n = 20), stored at ambient atmosphere (mean temperature of 29.24°C), and daily evaluated for (i) loss of weight, (ii) longitudinal (L) and transverse (T) diameter modifications, (iii) loss of freshness, and (iv) color changes. The duration of the experiment was defined by the total loss of freshness of all investigated fruits; thus, making their appearance potentially unfit for human consumption. The predominant shape of cubiu fruits was cordiform (1.17) throughout the experiment, i.e., yet suitable to easily peel. The loss of freshness started on the sixth post-harvest day at ambient atmosphere, being apparent in 100% of the fruits 17 days later (end of the experiment). Of importance, there was a statistically significant negative correlation between the temperature and the L/T ratio. The color changes started on the seventh post-harvest day at ambient atmosphere, but they were characteristically irregular, imperfect, and incompatible with three standard ripening stages of the fruit at the end of the experiment (i.e., eight fruits (40%) remained green, seven fruits (35%) reached the turning stage, and five fruits (25%) reached the ripe stage). No fruit reached the fully ripe stage. Harvested at the green stage, cubiu fruits remained attractive to consumers for five days at ambient atmosphere.

Keywords: Cocona; Color; Freshness; Shape; Shelf life; Weight. (search for similar items in EconPapers)
Date: 2018
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Persistent link: https://EconPapers.repec.org/RePEc:arp:jacarp:2018:p:125-135

DOI: 10.32861/jac.411.125.135

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