Quality changes during long-term storage of a peculiar Brazilian honeydew honey: “Bracatinga”

Abstract The peculiar period of production (every two years) raises concerns about the influence of storage time on bracatinga (Mimosa scabrella Bentham) honeydew honey (BHH) quality. Therefore, this study investigated the changes in the physicochemical characteristics and content of carbohydrates, amino acids, aliphatic organic acids, minerals, and phenolic compounds in BHH during its storage at room temperature over twenty-four months. Our findings indicate that almost all these parameters are indeed affected by prolonged storage, impacting BHH quality and, consequently, its shelf-life. Our data suggested that the quality of BHH reaches its limit between the 16th and 20th month of storage, which means a substantial impact on the marketing chain of this product. Also, special attention must be given to this honey's high free acidity, which was demonstrated not to come from postharvest fermentation. Regression models for 5-hydroxymethylfurfural, glutamic acid, and b* color parameter were constructed aimed at prediction of BHH storage time at room temperature and contribute, associated with the regulatory parameters, to the control of the quality of this honey. Additionally, glutaric acid, coniferaldehyde, and syringaldehyde were suggested as additional indicators of prolonged storage and freshness of BHH.