Postharvest conservation of mangaba (Hancornia speciosa Gomes)

The present work had the objective of characterizing physico-chemical parameters of the mangaba fruits, either "fallen" or "of the time", and to study the effect of the storage of mangaba (Hancornia speciosa Gomes) at different temperatures on its postharvest conservation. The fruits were selected and stored in cold chambers at 6, 18 and 25 +/- 2 degrees C. During storage, samples were removed at 3, 5, 7 and 9 days, for determination of vitamin C content, pH, total acidity and soluble solids (degrees Brix) content, water activity, conductivity, resistivity and difusivity. It was verified that "fallen" mangabas presented vitamin C and solid soluble contents superior to the of the time fruits. The storage at 6 degrees C was efficient in keeping the physico-chemical properties of "of the time" mangabas, whereas for "fallen" mangabas the physico-chemical properties were maintained for a period of up to three days when submitted to temperatures of 25 and 18 degrees C. A fall of the water activity and increase of the thermal condutivity of mangaba during the period of cold storage was observed. Thus, the thermal conductivity, the resistivity and the water activity can be used as parameters to follow postharvest fruits of mangaba when stored under refrigeration.