Anatomical and metabolic changes related to the yellowing of minimally processed peach palm (Bactris gasipaes Kunth) during cold storage

•Antioxidant metabolites changes contribute to the maintenance of the original color of the tissue.•Several amino acids contribute to inhibit and prevent the superficial yellowing.•Packaging with PVC provides better conditions for maintaining post-harvest quality.•Greatest metabolic changes in peach palm were found after 8 days of cold storage.•Yellowing, loss quality, and shelf life occur at 12 days of storage of tissues.