Postcosecha de frutos: maduración y cambios bioquímicos

Martínez-González, Mónica Elizabeth; Balois-Morales, Rosendo; Alía-Tejacal, Irán; Cortés-Cruz, Moisés; Palomino-Hermosillo, Yolotzin Apatzingán; López-Guzmán, Graciela Guadalupe

doi:10.29312/remexca.v0i19.674

Cited by 31 publications

(21 citation statements)

References 73 publications

(143 reference statements)

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“…This stage lasted from 124 to 197 DAA with fruit lengths between 167.7 and 249.73 mm, and diameters between 64.4 and 95.8 mm, according to the locality. The highest substrate availability necessary for the microbiological development of the cacao fermentation phase was found in stage 3 fruits, with a high percentage of pulp, soluble solids, and acidity, and a harvest index that corresponds to the characteristics stated by Martínez et al, 13 for physiologically mature fruits. Therefore, these features position this stage as the ideal physiological phase to start cacao fermentation; the microorganisms use the bean pulp as a source of carbon and nitrogen.…”

Section: Discussionsupporting

confidence: 51%

“…The modification of sugars, organic acids, and volatile compounds affect the nutritional quality, flavor, and aroma of the fruit. 13 Cacao fruit harvesting at the appropriate maturity stage is a critical step directly affecting the flavor characteristics of cacao beans. Beans collected from unripe fruits have low sugar contents, while over-ripe ones may contain germinated seeds and can be infected by microorganisms.…”

Section: Introductionmentioning

confidence: 99%

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Growth, respiration and physicochemical changes during the maturation of cacao fruits

et al. 2021

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BACKGROUND: Cacao is important for the economy of many countries in the humid tropics. Its quality is affected when fruits are not collected at the optimal harvest point. The aim of this study was to obtain maturity indices for producers to facilitate the timely harvest and improve the development of fermentation and the sensorial quality of cacao. The growth and respiration processes, and the physicochemical changes during the maturation of three cacao genotypes were determined. Physiological follow-ups measuring fruit length and diameter were performed from 30 days after anthesis to fruit deterioration in the tree. RESULTS: Growth equations were obtained, establishing four maturity stages based on days after anthesis, and fruit length and diameter. Nineteen descriptors were used for the characterization, and through Pearson's correlation and principal component analysis (PCA), five descriptors were identified as representative of the maturity stages of the cacao fruit. PCA results and respiration measurements established that stage 3 presented the highest substrate availability for obtaining good fermentation and quality cacao. This stage showed values between 124 and 197 days after anthesis with lengths between 167.7 and 249.73 mm, and diameters between 64.4 and 95.8 mm, according to the locality. CONCLUSION: Three growth phases of the cacao fruits were established considering days after anthesis. Both the edaphoclimatic conditions and the cacao genotype characteristics influenced this determination. Stage 3 of fruit maturation shows the best physicochemical conditions for good fermentation.

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Section: Discussionsupporting

confidence: 51%

Section: Introductionmentioning

confidence: 99%

Growth, respiration and physicochemical changes during the maturation of cacao fruits

et al. 2021

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“…Ataulfo, when treated with low dose of gamma irradiation on the Chiapas coast. During ripening there are physiological and biochemical activities, such as respiration, that affect the firmness of the fruits (Martínez- González et al, 2017).…”

Section: Resultsmentioning

confidence: 99%

Morphological and biochemical characteristics in fruits of Mangifera indica L. var. Ataulfo with and without conventional management

Guzmán-Camposeco¹,

Aguirre-Medina²,

Espinosa-Zaragoza³

et al. 2021

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Objective: To identify the morphometric and biochemical variation in mango fruits var. Ataulfo (Mangifera indica L.) in two contrasting environments with and without conventional management. Design/methodology/approximation: Morphological and biochemical variables were studied in mango fruits var. Ataulfo in two environments, one of them (La Norteña) with Leptosol soil and Aw climate with conventional agrochemical-based management and the other (Santa Cecilia) on Acrisol soil and Am climate with agroecological management. There were 30 fruits used, all from five trees (n=150) per study garden in a state of commercial maturity. Each fruit was considered as an experimental unit, and morphological and biochemical variables were evaluated for each fruit. Results: Increase in fruit weight, higher pH and increase in total soluble solids, but decrease in pulp weight on site with conventional handling. Increase in pulp content and firmness in fruits from the site without handling. Study Limitations/implications: Changes in the amount and distribution of rainfall in both environments each year. Findings / conclusions: Morphological and biochemical modifications are presented. Greater size and weight, pH and TSS content in the conventional production system, but increased pulp and greater firmness, as well as higher citric acid content in the agroecological system. The results suggest differential effects in mango fruits according to the management and environment where they develop.

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“…Las frutas climatéricas después de ser cosechadas continúan llevando a cabo sus procesos fisiológicos hacia la madurez comercial y también se encuentran expuestas a cambios o alteraciones provocadas por la actividad metabólica de diversos microorganismos (Martínez-González et al, 2017). El banano (Musa sp.)…”

Section: Introductionunclassified

Recubrimientos con cera de abeja, extractos de ajo y sauce para aumentar la vida postcosecha del banano Gran Enano

Cruz-Ortiz

Escobar-Ventura²,

Flores-Méndez³

et al. 2021

Inf. tec.

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Resumen El objetivo de este trabajo fue evaluar el efecto de la cera de abeja como recubrimiento, y la aplicación de extractos de ajo y sauce en la conservación de banano Cavendish clon Gran Enano. Se emplearon 200 frutos sanos y en madurez fisiológica (40 por tratamiento) para ser sometidos a 5 tratamientos: T1 = testigo, T2 = cera de abeja, T3 = extracto de sauce 1:10 p/v, T4 = extracto de ajo 1:10 p/v, T5 = extracto de ajo combinado con cera de abeja. Los frutos tratados se almacenaron a temperatura ambiente. Cada 48 h se registró pérdida de peso (%), fructosa (ºBrix), sólidos solubles totales (SST, ºBrix), sacarosa (ºBrix), color de la cáscara (G), firmeza (N), pH y acidez titulable (AT, %). Además, se realizó evaluación sensorial cuando los frutos alcanzaron la madurez de consumo. Todos los frutos tratados (T2-T5) mantuvieron el color verde durante el período de estudio. El uso de extracto de ajo y cera de abeja de manera individual y combinada ayudó a mantener por más tiempo la vida de anaquel de los frutos. El uso de extractos de sauce y de ajo dio como resultado frutos más dulces, con mayor olor a banano y miel, y con mayor masticabilidad. El uso de cera de abeja para recubrir frutos, así como de extractos de ajo y sauce, de manera individual y combinada, permite mantener por más tiempo las características físicas químicas y sensoriales de banano clon Gran Enano.

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Postcosecha de frutos: maduración y cambios bioquímicos

Cited by 31 publications

References 73 publications

Growth, respiration and physicochemical changes during the maturation of cacao fruits

Growth, respiration and physicochemical changes during the maturation of cacao fruits

Morphological and biochemical characteristics in fruits of Mangifera indica L. var. Ataulfo with and without conventional management

Recubrimientos con cera de abeja, extractos de ajo y sauce para aumentar la vida postcosecha del banano Gran Enano

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