01496naa a2200241 a 450000100080000000500110000800800410001910000200006024501160008026000090019650001440020552006840034965000120103365000130104565000180105865000180107665000140109465300130110865300170112165300120113870000150115077300890116511073802023-03-30       2002    bl uuuu     u00u1 u    #d1 aBRITO, E. S. de  aPhysical and chemical characteristics of sapota fruit at different stages of maturation.h[electronic resource]  c2002  aNotas Científicas. Título em português: Características físicas e químicas do fruto da sapota em diferentes estádios de maturação.  aIn the present work, the physical and chemical characteristics in three stages of maturation of sapota (Manilkara zapota L.P. Royen) fruit were studied as well as its post-harvest behavior during storage at ambient and refrigerated conditions. With the advance of maturation, the concentration of the reducing sugars increased while the total acidity and tannin contents decreased. The fruits which did not have their pedicel removed during the post-harvest presented the storage time superior when compared with the fruits having their pedicels removed. The fruits stored under refrigeration had higher weight retention as compared to the fruits stored under ambient conditions.  astorage  aAnálise  aArmazenamento  aPós-Colheita  aQualidade  aAnalysis  aPost-harvest  aQuality1 aNARAIN, N.  tPesquisa Agropecuária Brasileira, Brasília, DFgv. 37, n. 4, p. 567-571, abr. 2002