Efecto de la temperatura de almacenamiento en el contenido total de Carotenoides de frutos de Palma Coroba (Attalea macrolepis Burret)

Abstract

The aim of this study was to evaluate the total content of carotenoids during the storage of ripe fruits of coroba palm (Attalea macrolepis), at different temperatures. Carotenoids concentration showed significant changes (p<0.05). Initially, at 20 and 30ºC, there was carotenoid biosynthesis with a zero-order kinetic behavior; at 10ºC this reaction was inhibited. Then, there was degradation according to the first-order kinetics in each case. A temperature of 10ºC is recommended for the storage of coroba fruit because, in this condition, the loss of carotenoids was less.