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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Changes in the quality of jaboticaba fruit (Myriciaria jaboticaba (Vell) Berg. cv. Sabara) stored under different oxygen concentrations

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Author(s):
Teixeira, Gustavo H. A. [1] ; Durigan, Jose F. [2] ; Santos, Leandra O. [2] ; Hojo, Ellen T. D. [2] ; Cunha Junior, Luis C. [2]
Total Authors: 5
Affiliation:
[1] Univ Sao Paulo, FCFRP, BR-14040903 Ribeirao Preto, SP - Brazil
[2] Univ Estadual Paulista UNESP, Dept Technol, Fac Ciencias Agr & Vet, BR-14887900 Jaboticabal, SP - Brazil
Total Affiliations: 2
Document type: Journal article
Source: Journal of the Science of Food and Agriculture; v. 91, n. 15, p. 2844-2849, DEC 2011.
Web of Science Citations: 4
Abstract

BACKGROUND: Jaboticaba (Myriciaria jaboticaba (Vell) Berg.) is a highly perishable Brazilian berry with a shelf life of only 2 days under ambient conditions. Low temperatures and controlled atmosphere (CA) have been used to extend the shelf life of perishable fruit. Thus the aim of this study was to determine the effect of CA with varying concentrations of oxygen (1, 5, 10, 15 and 21kPa) during cold storage (12.5 degrees C) of `Sabara' jaboticaba fruit. RESULTS: Atmospheres with lower oxygen concentrations (1 and 5 kPa O(2)) significantly reduced jaboticaba respiration rate. Fruit stored under these conditions had higher L{*} values, and titratable acidity (TA), and lower ratios of soluble solids content (SSC)/TA. However, at the lowest concentration of oxygen (1 kPa O(2)), firmness decreased markedly compared to fruits stored at higher O(2) levels (P < 0.05). After only 2 days of storage at ambient temperature jaboticaba received a score of 1.6 (dislike strongly - 1) compared to fruit stored under CA, which scored 7.4 (like moderately - 7). After 9 days of storage, fruit from all treatments remained above the limit of acceptability (score 5) and were rated as 6.2. With respect to appearance, statistical differences between treatments were not observed. The total anthocyanin content was not affected by oxygen concentration but decreased 40.4% during CA storage. CONCLUSION: `Sabara' jaboticaba fruit can be satisfactorily stored under atmospheres containing 5-21 kPa O(2) at 12.5 degrees C for up to 6 days. (C) 2011 Society of Chemical Industry (AU)