Cotty-Más, Marlyn

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    Estudio de postcosecha del achachairú (Garcinia spp.) durante el almacenamiento
    (2015) Cotty-Más, Marlyn; Chávez-Jáuregui, Rosa N.; College of Agricultural Sciences; López-Moreno, Martha Laura; Pérez-Muñoz, Fernando; Rivera-Serrano, Aixa; Department of Food Science and Technology; Ortiz, Juan A.
    Achachairú (Garcinia spp.) a subtropical fruit grown in Puerto Rican soils was monitored for quality characteristics during storage. In order to introduce it to the market, a proper characterization of the postharvest quality of the fruit is needed. The objective of this research was to study the physical and physicochemical properties of achachairú during storage at room temperature. Fruits were harvested at mature stage (orange color) on summer (August years 2012 to 2014) from a farm in Las Marías, Puerto Rico. Each year, one hundred fruits were washed, dried, labeled, and classified radomly in five groups of 20 fruits each and stored at ambient conditions (25 ± 2 oC, 75 ± 5 % RH). Physical and chemical properties as well as sugar content (sucrose, fructose and glucose) of each group were analyzed on days 0, 5, 10, 15 and 20 after harvesting. Length, diameter, mass loss, external appearance, firmness, total soluble solids, titratable total acidity, pH, TSS/TTA ratio and reducing sugars were measured. Total sugars were determined and quantified using high performance liquid chromatography with refractive index detection (HPLC-RI). In addition, a consumer panel evaluated the overall acceptability of the achachairú on a 7 point hedonic scale after fifteen storage days. After twenty days of ambient storage, fruits showed a significant reduction in shell length, diameter, thickness and firmness. There was a significant loss of weight (more than 30 % from its initial weight) for the entire fruit during the storage. Achachairú fruit showed increase in oBrix and total sugars concentration was 16.83 % at the end of storage period, while pH did not exhibit any significant variation during storage. Sucrose was the most abundant sugar in the fruit (7.48 g/ 100 g) followed by fructose (3.09 g/ 100 g) and glucose (2.85 g/ 100 g). Average panelist scores for the overall acceptability remained above 6 point scale, showing a good fruit acceptance in long-term storage period at ambient conditions. Quality analysis measured in this work allows to limit the postharvest shelf life of achachairú to fifteen days.