To study the chemical and physical characteristics of jenipap (Genipa americana L.) produced in the Botucatu-SP region, and its post-harvest conservation fruits, were studied when stored at ambient temperature and under refrigeration. The fruits were evaluated every 7 days for weight loss, diameter, vitamin C, total soluble solids, titratable acidity, pH and texture (flesh firmness). At the end of the 4th week of storage the results showed that the temperature of 10ºC was adequate for the conservation of jenipap, and that the chemical and physical characteristcs of the fruits produced in the Botucatu-SP region are similar to those produced in the other regions, except for total soluble solids, which was lower.
Genipa americana L.; post-harvest; conservation; analysis; jenipap
