| dc.creator | Silva, Edson Pablo da | |
| dc.creator | Cardoso, Andre Feres Lopes | |
| dc.creator | Fante, Camila | |
| dc.creator | Rosell, Cristina Molina | |
| dc.creator | Vilas Boas, Eduardo Valério de Barros | |
| dc.date | 2015-01-26T19:06:38Z | |
| dc.date | 2015-01-26T19:06:38Z | |
| dc.date | 2013-08-08 | |
| dc.date.accessioned | 2023-09-28T20:02:10Z | |
| dc.date.available | 2023-09-28T20:02:10Z | |
| dc.identifier | SILVA, E. P. et al. Effect of postharvest temperature on the shelf life of gabiroba fruit (Campomanesia pubescens). Ciência e Tecnologia de Alimentos, Campinas, v. 33, n. 4, p. 632-637, Oct./Dec. 2013. | |
| dc.identifier | http://repositorio.ufla.br/jspui/handle/1/4953 | |
| dc.identifier.uri | https://repositorioslatinoamericanos.uchile.cl/handle/2250/9042915 | |
| dc.description | The objective of this study was to determine the optimal temperature for storing gabiroba fruit (Campomanesia pubescens)
without affecting compounds’ quality. The fruits were stored at different temperatures (0 °C, 6 °C, 12 °C, and 20 °C) and the
effect on the pH, total titratable acidity, soluble solids, total sugars, vitamin C, and antioxidant components such as tannins
and total phenolic compounds was evaluated. It was observed an increase in the pH and total titratable acidity during storage
at all the temperatures tested. Gabiroba fruits were stored for 9 and 3 days at 12 °C and 20 °C, respectively, and under both
temperatures they showed a reduction in tannins and an increase in vitamin C content. As gabirobas armazenadas a 0° and
6 °C alcançaram maior tempo de armazenamento After 12 days of storage, the fruits stored at 6 °C contained higher amounts
of water soluble solids, sugars, and antioxidants. In general, for long term storage, it is suggested to store gabiroba fruits at
6 °C. On the other hand, for short term storage, the temperature of 12 °C would be the better to keep high levels of vitamin C
and phenolic compounds. | |
| dc.format | application/pdf | |
| dc.language | en | |
| dc.publisher | Sociedade Brasileira de Ciência e Tecnologia de Alimentos | |
| dc.rights | acesso aberto | |
| dc.source | Ciência e Tecnologia de Alimentos | |
| dc.subject | Gabiroba fruit | |
| dc.subject | Storage | |
| dc.subject | Temperature | |
| dc.subject | Vitamin C | |
| dc.subject | Antioxidants | |
| dc.title | Effect of postharvest temperature on the shelf life of gabiroba fruit (Campomanesia pubescens) | |
| dc.type | Artigo | |
