Abstract

Being a climacteric fruit, the caja harvested still green has uneven ripening. Thus, the aim of this study was to evaluate the effect of ripening techniques aiming to promote a uniform ripening and reduction of quality loss in caja-manga fruits. The treatments resulted from the application of four ripening techniques (control, muffled, ethrel, and calcium carbide) and they were evaluated in 5 times, with 3 days intervals, for 12 days (0, 3, 6, 9, and 12 days). The fruits were evaluated physico-chemically with respect to soluble solids, titratable acidity, ratio, firmness, and color. Although, all treatments promoted the fruit ripening, ethrel showed homogenous and consistent fruit characteristics with ripening reactions in 6 days, being considered the best treatment. It showed intense yellow color (85 Hue), weight loss of about 5% compared to other treatments and tissue softening (29 N firmness) and increase in soluble solids (Brix 11°).

Key words: Spondias mombin L., exotic fruits, Ethrel, carbide.