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ISHS Acta Horticulturae 1198: III International Symposium on Medicinal and Nutraceutical Plants and III Conference of National Institute of Science and Technology for Tropical Fruits

Quality index and bioactive compounds during postharvest of Byrsonima cydoniifolia A. Juss. fruits: effect of maturity stage

Authors:   M.F.O. Prates, R.P. Campos, P.A. Hiane, M.M.R. Filho, M.L.R. Macedo
Keywords:   total phenolics, ascorbic acid, antioxidant activity, DPPH, postharvest, Pantanal
DOI:   10.17660/ActaHortic.2018.1198.19
Abstract:
The study of native plants may lead to the discovery of new useful antioxidant sources. Canjiqueira (Byrsonima cydoniifolia A. Juss.) is largely distributed in the Brazilian Pantanal and shows asynchronous fruiting. This study determined the soluble solids (SS) content, titratable acidity (TA) and fresh weight loss (FWL) of canjiqueira fruits harvested at six stages of maturity, and determination of ascorbic acid (AA), total phenolics (TP), tannins and antioxidant capacity (AC) of canjiqueira at three stages (unripe, maturing and ripe) in order to understand its ripening behavior. A completely randomized design was used with five replications and 20 fruits per plot for FWL analysis, and three replications for other analyses. Quality indices were affected by stage of maturity and the postharvest process. FWL increased while TA decreased with advancing stage of maturity and in the postharvest process. In fruits just harvested, SS decreased with advancing stage of maturity, but increased in the postharvest period for ripe fruits. The changes observed indicate canjiqueira to be a climacteric fruit. Fruits in stages 4 and 5 are at its optimum point for canjiqueira harvest. Stage of maturity affected significantly (p<0.05) concentrations of bioactive compounds and AC. The contents of AA, TP, tannins and AC were higher in unripe fruits, indicating that this stage of maturity has higher antioxidant properties. Postharvest storage significantly reduced levels of TP, tannins and AA and, consequently, AC. AA increased with postharvest time just for ripe fruits. The effect of the ripening process on reduced antioxidant capacity of fruits was higher than the effect of maturity stage. The results suggest that fruits just harvested, particularly when unripe, characterize a high health potential in preventing oxidative damage.

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