Abstract
The guavirá is a rainforest native fruit with a very short postharvest life. This limits both the possibility of consumption and processing far from the harvesting sites. The objective of this research was to analyse whether harvesting immature fruit would be an adequate strategy to increase their postharvest life. Different guavirá maturity stages were defined at the time of harvesting based on the skin colour of the fruit on the plant. The fruit harvested at 100% orange were highly perishable compared to the 75% and 50% orange ones. The validation of selecting the ripening stage based on eye-detected skin colour was confirmed by measuring colour, firmness, acidity, and soluble solids. After four days at room temperature, the postharvest ripening of guavirá resulted in organoleptic qualities (colour and firmness) and nutritional qualities (antioxidants) similar to those of tree-ripened fruit. Storage at 8-10°C did not increase the post-harvest life of guavirá compared to room temperature.
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Claims 4
Claim · model-written summary
Fruit harvested at 100% orange is more perishable than fruit harvested at 75% and 50% orange.
- Taxon
- Campomanesia xanthocarpa
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Campomanesia xanthocarpat0 - Treatment
- harvested at 100% orangee1
- Outcome
- perishablee1
- Direction
- highly perishablee1
- Comparator
- 75% and 50% orangee1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
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Verbatim
t0“guavirá fruit (Campomanesia xanthocarpa O.Berg)”
e1“The fruit harvested at 100% orange were highly perishable compared to the 75% and 50% orange ones”
Claim · model-written summary
Postharvest ripening for four days at room temperature gave organoleptic and nutritional qualities similar to tree-ripened fruit.
Verbatim
e2“After four days at room temperature, the postharvest ripening of guavirá resulted in organoleptic qualities (colour and firmness) and nutritional qualities (antioxidants) similar to those of tree-ripened fruit”
Claim · model-written summary
Selecting the ripening stage by eye-detected skin colour was validated by measurements of colour, firmness, acidity and soluble solids.
- Taxon
- Campomanesia xanthocarpaCampomanesia xanthocarpat0
- Outcome
- selecting the ripening stage based on eye-detected skin coloure3
- Comparator
- colour, firmness, acidity, and soluble solidse3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“guavirá fruit (Campomanesia xanthocarpa O.Berg)”
e3“selecting the ripening stage based on eye-detected skin colour was confirmed by measuring colour, firmness, acidity, and soluble solids”
Claim · model-written summary
Storage at 8-10°C did not increase the postharvest life of guavirá compared with room temperature.
Verbatim
e4“Storage at 8-10°C did not increase the post-harvest life of guavirá compared to room temperature”