Abiu is a tropical fruit with many beneficial bioactive compounds. However, its economic value is limited by a short shelf life and rapid browning. This study evaluated the effect of ascorbic acid on extending abiu fruit shelf life during storage. The fruit was soaked in ascorbic acid solutions of 0 mM (control), 5 mM (AA5), and 10 mM (AA10) for 10 minutes, air-dried, then stored in an ambient room (28 ± 1°C and 80 ± 5% RH) for 12 days. The results indicated that the 10 mM exogenous ascorbic acid treatment increased abiu fruit shelf life up to 12 days, nine days longer than the control. Abiu fruit, after the AA10 treatment, underwent a 1.4-fold lower weight loss than the control. In addition, on day 12 of storage, the browning of fruit with the AA10 treatment were 8 and 11% on the peel and pulp, respectively. The climacteric peak of abiu fruit in the AA10 treatment occurred on day 8 of storage, three days later than the control. The AA10 treatment also maintained vitamin C content and fruit firmness. Thus, the AA10 treatment effectively extended shelf life and maintained abiu fruit quality.

阿比乌是一种热带水果，含有许多有益的生物活性化合物。然而，其经济价值因保质期短和快速褐变而受到限制。本研究评估了抗坏血酸对延长阿比乌水果储存期间保质期的影响。将果实浸泡在 0 mM（对照）、5 mM (AA5) 和 10 mM (AA10) 的抗坏血酸溶液中 10 分钟，风干，然后储存在室温环境中（28 ± 1°C 和 80 ± 5% RH) 12 天。结果表明，10 mM 外源抗坏血酸处理使 abiu 果实的保质期延长至 12 天，比对照延长了 9 天。经过 AA10 处理后，Abiu 果实的重量损失比对照低 1.4 倍。此外，在贮藏第12天，经AA10处理的果实果皮和果肉的褐变程度分别为8%和11%。AA10处理的阿比果更年期高峰发生在贮藏第8天，比对照晚3天。AA10 处理还保持了维生素 C 含量和果实硬度。因此，AA10处理有效地延长了保质期并保持了abiu果实的品质。