@article{jfnr20231161,
author={{Lucia, Flavia Della and Elias, Helo¨Şsa Helena de Siqueira and Silva, Edson Pablo da and Xisto, Andrea Luiza Ramos Pereira and Cardoso, Andr¨¦ Feres Lopes and Lima, Juliana Pinto de and Ferreira, Eric Batista and Boas, Eduardo Val¨¦rio de Barros Vilas},
title={Postharvest Quality of Marolo Fruit (<i>A</i><i>nnona crassiflora</i> mart.) along Storage},
journal={Journal of Food and Nutrition Research},
volume={11},
number={6},
pages={393--403},
year={2023},
url={http://pubs.sciepub.com/jfnr/11/6/1},
issn={2333-1240},
abstract={Marolo (<i>Annona crassiflora</i> Mart.) is one of Brazilian Savannah fruits of economic interest, because of its wide use, nutritional and functional components to be better exploited. The quality parameters and antioxidant activity of <i>marolo</i> fruit stored at different temperatures (0ˇăC, 6ˇăC, 12ˇăC and 20 ˇŔ 1ˇăC) were subjected to physical and chemical analyses (0, 7, 14, 21 and 28 days) at 2 exposition factors for the observation of a possible occurrence of chilling injury. The loss of fruit mass is directly proportional to its storage time. The respiratory activity increases at higher temperatures, and decreases along the storage time. Marolo can be classified as a fruit with high ethylene production. There was a significant increase in soluble solids (SS), followed by a sharp decline from the 7<SUP>th</SUP> day on. SS increased at higher at temperatures as well as in ripened fruit (compared to those analysed immediately after removal from cold). The content of sugar, pectin and the total antioxidant activity (AA) do not vary significantly due to storage time. Higher storage temperatures determine higher concentrations of sugars. The Pectin, acid ascorbic, total phenolics and AA observed suggest the nutritional and functional potential of this fruit. Recommended binomial time-temperature storage was 12ˇăC for 21 days. There is no explicit indication of chilling in fruits stored under the conditions studied.},
doi={10.12691/jfnr-11-6-1}
publisher={Science and Education Publishing}
}