Physiology and biochemistry of naranjilla (Solanum quitoense Lam) fruit during postharvest and the main conservation strategies: A review
Naranjilla (lulo) is an Andean fruit that is very attractive for consumption due to its acid flavor and aroma, as well as its antioxidant, mineral, carbohydrate, and protein content. However, several aspects of the fruit´s pre-harvest and ripening postharvest are unknown, which results in deficiencies during the postharvest handling and conservation. The aim of this review was to present and describe the naranjilla fruit´'s main physiological changes, such as respiration pattern, ethylene production, firmness reduction, and pigment variation, as well as the main preservation technologies implemented during the postharvest period. Naranjilla fruit has been cataloged as a climacteric fruit but its respiratory rate is lower than other fruits in this group. During ripening, there are changes such as a color evolution from green to yellow hue for the pulp and peel, an increase in the concentration of soluble sugars, ascorbic acid, and ethylene production, as well as a reduction in firmness and acidity. Given the nature of its ripening, naranjilla is considered a perishable fruit. To preserve the fruits throughout the postharvest period, different technologies involving cooling, packaging in modified atmospheres (MAP), use of 1-methylciclopropene (1-MCP), UV-C and gamma radiation, and ozone application have been evaluated. From these technologies, refrigeration and MAP are the most often used commercially; they are efficient and relatively economical. More research is required to optimize the use of these technologies for naranjilla preservation.
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Universidad Nacional de Colombia - Sede Bogotá - Facultad de Ciencias Agrarias
2023
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Reyes Medina, Andrea Johana Castellanos Espinosa, Diego Alberto Balaguera-López, Helber Enrique |
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Reyes Medina, Andrea Johana Castellanos Espinosa, Diego Alberto Balaguera-López, Helber Enrique Physiology and biochemistry of naranjilla (Solanum quitoense Lam) fruit during postharvest and the main conservation strategies: A review |
| author_facet |
Reyes Medina, Andrea Johana Castellanos Espinosa, Diego Alberto Balaguera-López, Helber Enrique |
| author_sort |
Reyes Medina, Andrea Johana |
| title |
Physiology and biochemistry of naranjilla (Solanum quitoense Lam) fruit during postharvest and the main conservation strategies: A review |
| title_short |
Physiology and biochemistry of naranjilla (Solanum quitoense Lam) fruit during postharvest and the main conservation strategies: A review |
| title_full |
Physiology and biochemistry of naranjilla (Solanum quitoense Lam) fruit during postharvest and the main conservation strategies: A review |
| title_fullStr |
Physiology and biochemistry of naranjilla (Solanum quitoense Lam) fruit during postharvest and the main conservation strategies: A review |
| title_full_unstemmed |
Physiology and biochemistry of naranjilla (Solanum quitoense Lam) fruit during postharvest and the main conservation strategies: A review |
| title_sort |
physiology and biochemistry of naranjilla (solanum quitoense lam) fruit during postharvest and the main conservation strategies: a review |
| description |
Naranjilla (lulo) is an Andean fruit that is very attractive for consumption due to its acid flavor and aroma, as well as its antioxidant, mineral, carbohydrate, and protein content. However, several aspects of the fruit´s pre-harvest and ripening postharvest are unknown, which results in deficiencies during the postharvest handling and conservation. The aim of this review was to present and describe the naranjilla fruit´'s main physiological changes, such as respiration pattern, ethylene production, firmness reduction, and pigment variation, as well as the main preservation technologies implemented during the postharvest period. Naranjilla fruit has been cataloged as a climacteric fruit but its respiratory rate is lower than other fruits in this group. During ripening, there are changes such as a color evolution from green to yellow hue for the pulp and peel, an increase in the concentration of soluble sugars, ascorbic acid, and ethylene production, as well as a reduction in firmness and acidity. Given the nature of its ripening, naranjilla is considered a perishable fruit. To preserve the fruits throughout the postharvest period, different technologies involving cooling, packaging in modified atmospheres (MAP), use of 1-methylciclopropene (1-MCP), UV-C and gamma radiation, and ozone application have been evaluated. From these technologies, refrigeration and MAP are the most often used commercially; they are efficient and relatively economical. More research is required to optimize the use of these technologies for naranjilla preservation. |
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Universidad Nacional de Colombia - Sede Bogotá - Facultad de Ciencias Agrarias |
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2023 |
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https://revistas.unal.edu.co/index.php/agrocol/article/view/110392 |
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oai:www.revistas.unal.edu.co:article-1103922024-03-07T20:26:08Z Physiology and biochemistry of naranjilla (Solanum quitoense Lam) fruit during postharvest and the main conservation strategies: A review Fisiología y bioquímica del fruto de naranjilla (Solanum quitoense Lam) durante la poscosecha y principales estrategias de conservación: una revisión Reyes Medina, Andrea Johana Castellanos Espinosa, Diego Alberto Balaguera-López, Helber Enrique respiration pattern ethylene antioxidant activity senescence lulo patrón respiratorio etileno actividad antioxidante senescencia lulo Naranjilla (lulo) is an Andean fruit that is very attractive for consumption due to its acid flavor and aroma, as well as its antioxidant, mineral, carbohydrate, and protein content. However, several aspects of the fruit´s pre-harvest and ripening postharvest are unknown, which results in deficiencies during the postharvest handling and conservation. The aim of this review was to present and describe the naranjilla fruit´'s main physiological changes, such as respiration pattern, ethylene production, firmness reduction, and pigment variation, as well as the main preservation technologies implemented during the postharvest period. Naranjilla fruit has been cataloged as a climacteric fruit but its respiratory rate is lower than other fruits in this group. During ripening, there are changes such as a color evolution from green to yellow hue for the pulp and peel, an increase in the concentration of soluble sugars, ascorbic acid, and ethylene production, as well as a reduction in firmness and acidity. Given the nature of its ripening, naranjilla is considered a perishable fruit. To preserve the fruits throughout the postharvest period, different technologies involving cooling, packaging in modified atmospheres (MAP), use of 1-methylciclopropene (1-MCP), UV-C and gamma radiation, and ozone application have been evaluated. From these technologies, refrigeration and MAP are the most often used commercially; they are efficient and relatively economical. More research is required to optimize the use of these technologies for naranjilla preservation. La naranjilla (lulo) es una fruta andina muy atractiva para el consumo por su sabor y aroma ácido, así como por su contenido en antioxidantes, minerales, carbohidratos y proteínas. Sin embargo, se desconocen varios aspectos de la maduración del fruto precosecha y maduración poscosecha, lo que resulta en deficiencias durante el manejo y conservación poscosecha. El objetivo de esta revisión fue presentar y describir los principales cambios fisiológicos del fruto de naranjilla, como el patrón de la respiración, la producción de etileno, la reducción de la firmeza y la variación de pigmentos, así como las principales tecnologías de conservación implementadas durante el período de poscosecha. El fruto de la naranjilla ha sido catalogado como fruto climatérico pero su tasa respiratoria es menor que la de otras frutas de este grupo. Durante la maduración se presentan cambios como una evolución de la tonalidad del color, de verde a amarillo para la pulpa y la epidermis, un aumento en la concentración de azúcares solubles, ácido ascórbico y producción de etileno, así como una reducción de la firmeza y acidez. Dada la naturaleza de su maduración, la naranjilla se considera una fruta perecedera. Para conservar la fruta durante todo el periodo de poscosecha se han evaluado diferentes tecnologías que involucran enfriamiento, envasado en atmósferas modificadas (EAM), uso de 1-metilciclopropeno (1-MCP), radiación UV-C y gamma, y aplicación de ozono. De estas tecnologías, la refrigeración y el EAM son las más utilizadas comercialmente; son eficientes y relativamente económicas. Se requiere más investigación para optimizar el uso de estas tecnologías para la conservación de la naranjilla. Universidad Nacional de Colombia - Sede Bogotá - Facultad de Ciencias Agrarias 2023-12-22 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://revistas.unal.edu.co/index.php/agrocol/article/view/110392 10.15446/agron.colomb.v41n3.110392 Agronomía Colombiana; Vol. 41 No. 3 (2023); e110392 Agronomía Colombiana; Vol. 41 Núm. 3 (2023); e110392 Agronomía Colombiana; v. 41 n. 3 (2023); e110392 2357-3732 0120-9965 eng https://revistas.unal.edu.co/index.php/agrocol/article/view/110392/90485 https://creativecommons.org/licenses/by-nc-sa/4.0 |