Anatomical and metabolic changes related to the yellowing of minimally processed peach palm (Bactris gasipaes Kunth) during cold storage

Abstract

Peach palm tree products, including palm hearts, are in high demand worldwide, often consumed either in natura or with minimal processing, and possess significant economic value in various markets. Minimally processed peach palm (Bactris gasipaes Kunth) are suitable to yellowing during storage thereby compromising its market value. In order to understand the surface yellowing in different sections of palm heart (median and basal regions), packaged or un-packaged with PVC were evaluated for anatomical and metabolic changes during 0, 4, 8, and 12 days of cold storage. The tissues showed surface yellowing at the end of cold storage. The outer cell layers exhibited differentiating parenchymal and dermal tissues, and superficial cells collapsed in the yellowing tissues. The metabolite analysis indicated reduction in the contents of some tricarboxylic acid cycle intermediates, sugars, and antioxidants in minimally processed palm heart during cold storage. The reduction in these compounds boosted the biosynthesis of amino acids in the peach palm. The highest metabolic changes and yellowing were observed after 8 days of storage, with higher intensity at 12 days, suggesting loss of quality, nutritional value, and shelf-life. Changes in the metabolites were mostly affected by storage time, and packaging with PVC provides better conditions for maintaining post-harvest quality. This pioneering study on the metabolism and anatomy of minimally processed peach palm heart fills some gaps about the yellowing, quality, and shelf life of this product.

Keywords

• Palm heart
• Metabolite profiling
• Amino acids
• Antioxidant
• Sensory quality