Affiliations: [a] Universidad Nacional del Litoral, Facultad de Ciencias Agrarias, Kreder, Esperanza, Santa Fe, Argentina
| [b] Universidad Nacional del Litoral, Facultad de Ingeniería Química, Instituto de Tecnología de los Alimentos, Santiago del Estero, Santa Fe, Argentina
| [c] Consejo de Investigaciones Científicas y Técnicas (CONICET)
Correspondence:
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Corresponding author: Damian C. Castro, Universidad Nacional del Litoral, Facultad de Ciencias Agrarias, Kreder 2805, Esperanza, Santa Fe. Argentina. E-mail: [email protected].
Abstract: BACKGROUND:Pitanga (Eugenia uniflora L.) is a South American berry with a sweet flavor and is rich in bioactive compounds and antioxidants. However, its high water and sugar content, susceptibility to spoilage, and bruising limit its shelf life. OBJECTIVE:This study aimed to investigate the physical and chemical changes of pitanga during storage and to identify the optimal harvest time and storage conditions. METHODS:Pitangas were harvested at mid or full-ripeness stages, stored at 2°C, 10°C, or 20°C, and analyzed for physical and chemical quality attributes using a kinetic approach. RESULTS:The storage temperature of pitanga significantly affected the kinetics of various quality attributes, including weight loss, percentage of damaged and decayed fruit, fruit hardness, total soluble solid content, and color change. However, the ripening stage during harvest only influenced the initial values of a few quality attributes. The bioactive compound content and antioxidant capacity of pitanga were not significantly affected by either storage temperature or ripening stage, except for vitamin C. CONCLUSIONS:Pitanga can be preserved at 2°C for 20 days, resulting in a four-fold increase in shelf life compared to current postharvest practices. This finding offers valuable insights into optimizing the postharvest technology of pitanga, thereby increasing its utilization and promoting sustainable production practices.
