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Changes in the quality of jaboticaba fruit (Myriciaria jaboticaba (Vell) Berg. cv. Sabará) stored under different oxygen concentrations
- Teixeira, Gustavo HA, Durigan, José F, Santos, Leandra O, Hojo, Ellen TD, Cunha Júnior, Luis C
- Journal of the science of food and agriculture 2011 v.91 no.15 pp. 2844-2849
- cold storage, fruit quality, fruits, oxygen, shelf life, soluble solids, storage temperature, titratable acidity
- 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 °C) of ‘Sabará’ jaboticaba fruit. RESULTS: Atmospheres with lower oxygen concentrations (1 and 5 kPa O2) 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 O2), firmness decreased markedly compared to fruits stored at higher O2 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: 'Sabará' jaboticaba fruit can be satisfactorily stored under atmospheres containing 5‐21 kPa O2 at 12.5 °C for up to 6 days.