Relación de los cambios físicos, químicos, fisiológicos y actividad antioxidante durante el crecimiento y maduración del fruto de zapote mamey [Pouteria sapota (Jacq.) H.E.Moore & Stearn]
Growth and ripening of sapote mamey fruits
Keywords:
Harvest index, soluble solids total, total carotenoids, phenolic compounds, hue angle.Abstract
A study was conducted to evaluate the physical, chemical, physiological, and nutraceutical changes from fruit set to ripening for consumption. Physiological maturity was reached 600 d after flowering, and consumption maturity at 612 d. During fruit development, no ethylene was detected, while respiration, vitamin C, and carotenoids increased; total soluble solids and pH remained between 7.5 - 11.7% and 5 - 6, respectively; titratable acidity, peel color, phenolic compounds, and antioxidant activity decreased. Postharvest, respiration and ethylene production, total soluble solids, carotenoids, and antioxidant activity (ABTS and FRAP) increased, whereas titratable acidity, phenolic compounds, color, and antioxidant activity by DPPH decreased. Luminosity, chromaticity, hue, carotenoids, and total phenolic compounds were identified as ideal characteristics for developing a spectrophotometric harvest index.
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