Color and oxidative stress in the maturation of sapote mamey (Pouteria sapota) previous mechanical compression

Abstract

Mamey sapote fruit (Pouteria sapota) with round lanceolate shape, harvested at physiological maturity, were subjected to mechanical compressive yield strength (CYS) and mechanical compression point biocedence (CPB) in order to evaluate the effect of mechanical damage in the color components: luminosity (L*), chromaticity (C*) and hue (h), the firmness, the content of soluble protein (SP) and total phenols (TP) and the enzymatic activity of peroxidase (POD) and polyphenol oxidase (PPO). The color components were not different from the shape of fruit, nor influenced by the compression levels only at 0 and 3 days of evaluation (DE). During the 9 days of storage in the round shaped fruits subjected to CYS, color components were not affected: L*, C*, h (62.3, 49.8 and 50.9), firmness (32.8 N) and enzyme activity of POD (2,109.3 U∙mg-1 pro) and PPO (52.7 U∙mg-1 pro). The lanceolate fruits were most affected by the compression treatments, being CPB where lower values of L* (41.0) were presented, C* (25.9), h (47.7), firmness (0.8 N) and TP (229.2 mgg-1pf) at 6 and 9 DE; while the values of PS (3,001.1 mg∙kg-1 PF) and enzyme activity of POD (2,706.1 U∙mg-1 pro) and PPO (57.5 U∙mg-1pro) were elevated at 9 DE, up to elapse storage. The fruits of Mamey sapote with round shape had lower susceptibility to mechanical damage when subjected to levels of CYS, therefore, the fruit shape influences the resistance to mechanical compression. Mechanical damage by CPB affected postharvest quality and accelerated the maturation process of the Mamey sapote with lanceolate shape.

Keywords

• Pouteria sapota
• mechanical damage
• fruit shape
• peroxidase
• polyphenol oxidase