Conservação da qualidade pós-colheita de cajá-manga tratada sob diferentes condições de cloreto de cálcio e ácido cítrico

Abstract

The cajá-manga (Spondias dulcis) fruit has significant social and economic importance, but its post-harvest shelf life is limited, affecting its commercialization. This study aimed to evaluate This study investigated the post-harvest quality preservation of cajá-manga fruit treated with different concentrations of calcium chloride and citric acid. The fruits were acquired from Vinícola Jaboticabal, located in Hidrolândia-GO, in April 2021. Two experiments were conducted: the first evaluated different concentrations of calcium chloride (0, 1, 2, 3, and 4%), and the second, concentrations of citric acid (0, 1, 2, 3, and 4%), aiming to analyze their effects on quality parameters such as pH, soluble solids, mass loss, vitamin C, and pulp and peel firmness. The experimental design was completely randomized in a 5 x 8 factorial scheme, with four replications of two fruits each, totaling 360 fruits. Statistical analysis was performed using Sivar 5.6 and Origin Pro 8 software. The results showed similar behaviors in both experiments in variables such as soluble solids, titratable acidity, maturation index, and vitamin C. It was found that the concentration of 2% calcium chloride and 1% or 3% citric acid presented the best responses, evidenced by less mass loss, higher vitamin C content, higher titratable acidity, higher soluble solids content, and more suitable coloration.