Quality attributes of nance (Byrsonima crassifolia) fruits as affected by storage temperature and maturity at harvest

Abstract

Nance (Byrsonima crassifolia) fruit is harvested when natural abscission from the plant occurs. At this stage, the shelf life is less than 5 d in ambient conditions. The aim of the present work was thus to determine how quality attributes of nance fruits are modified as a function of ripening on the tree, physiological condition at harvest, and storage temperature. Fruits at three maturity stages (green, transient, and yellow) were harvested and stored at 15 and 25°C. As fruits ripened, the hue angle turned to yellow, and lightness and chroma increased, but carotenoid content decreased. The contents of total soluble solids, total sugars, and reducing sugars increased; however, the total soluble phenols, flavonoids, and antioxidant activity decreased. It was possible to harvest at a physiological stage previous to abscission maturity even though a non-climacteric pattern was identified. Handling of transient nance fruits at 15°C extended shelf life for more than 15 d, with adequate physical and compositional attributes including high concentration of bioactive compounds and antioxidant activity. Content of total soluble solids was identified as an attribute suitable for developing a harvest index for nance fruits.

Byrsonima crassifolia L. Kunth a bio-resource with potential: Overview and opportunities

“…Rivas-Castro et al (2019) classify yellow nanche according to three maturity stages: 'green with fully developed size harvested from tree (M1), greenishyellow harvested from tree (M2), and fully yellow in the natural abscission (M3)'. Similarly, green, transient, and yellow were suggested by Rivera-Correa et al (2022a) as three maturity stages for nanche fruit.…”