COLOR AND OXIDATIVE STRESS IN THE MATURATION OF SAPOTE MAMEY (Pouteria sapota) PREVIOUS MECHANICAL COMPRESSION

Abstract

Mamey sapote fruit (P. sapota) with round lanceolate shape, harvested at physiological maturity, were subjected to mechanical compressive yield strength (CYS) and mechanical compression point biocedencia (CPB) in order to evaluate the effect of mechanical damage in the color components: luminosity (L*), Chroma (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 (DOE). During the 9 days of storage in the round shaped fruits subjected to CLE, color components were not affected: L*, C*, h (62.3, 49.8 and 50.9), firmness (32.8 N) and enzyme activity of POD (2109.3 U mg^-1pro) and PFO (52.7 U mg^-1pro). The lanceolate fruits were most affected by the treatments compression, being CPB where lower values of L* (41.0) were presented, C* (25.9), h (47.7), firmness (0.8 N) and FT (229.2 mgg^-1pf) at 6 and 9 DOE; while the values of PS (3001.1 mg kg-1PF) and enzyme activity of POD (2706.1 U mg^-1pro) and PFO (57.5 U mg^-1pro) were elevated at 9 DOE, up to elapse storage. The fruits of Mamey sapote with round shape had lower susceptibility to mechanical damage when subjected to levels of CLE, 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.