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| Natura: | Artículo científico |
| Lingua: | en |
| Pubblicazione: |
Universidad Nacional de Colombia
2021
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| Accesso online: | https://www.redalyc.org/articulo.oa?id=64379873001 https://www.redalyc.org/journal/643/64379873001/ https://www.redalyc.org/journal/643/64379873001/html/ https://www.redalyc.org/journal/643/64379873001/64379873001.epub https://www.redalyc.org/journal/643/64379873001/movil |
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Sommario:
- Effect of Storage Temperature and Maturity Stage on the Postharvest Period of 'Horvin' Plums (Prunus domestica L.) Javier G. Álvarez-Herrera Yuli Alexandra Deaquiz Ximena Rozo-Romero Ingeniería Storage firmness climacteric fruit quality refrigeration Plums are classified as a climacteric fruit with a high respiration rate between the end of their development and the start of the ripening process, thus making it necessary to apply techniques to preserve the organoleptic characteristics required for the product to have good market acceptance. The aim of this study was to evaluate the effect of harvest maturity (states 2, 3, 4, and 5) and storage temperature (2, 4, and 18 °C) on the organoleptic and physicochemical quality and post-harvest storage duration of 'Horvin' plums. The experimental design was completely randomized with a 4 x 3 factorial arrangement. The first factor corresponded to the stage of maturity, and the second one to refrigeration temperatures, for a total of 12 treatments. Every three or four days, fruit peel color, accumulated mass loss, respiratory intensity, firmness, pH, total titratable acidity, and total soluble solids were measured every during storage. Measurements were taken until the fruits lost their organoleptic quality. For most of the measured variables, the fruits stored at 2 °C and harvested in maturity stage 5 maintained the best post-harvest quality during storage. The fruits without refrigeration only reached 10 days, while the fruits stored at 4 °C and 2 °C maintained quality of consumption for 24 and 31 days, respectively. Maturity stage 5 presented the highest values of accumulated mass loss, pH, total soluble solids, color index, maturity index, and respiratory intensity. 2021 artículo científico 0120-5609 https://www.redalyc.org/articulo.oa?id=64379873001 https://www.redalyc.org/journal/643/64379873001/ https://www.redalyc.org/journal/643/64379873001/html/ https://www.redalyc.org/journal/643/64379873001/64379873001.epub https://www.redalyc.org/journal/643/64379873001/movil 10.15446/ing.investig.v41n2.82530 en http://www.redalyc.org/revista.oa?id=643 Ingeniería e Investigación application/pdf Universidad Nacional de Colombia Ingeniería e Investigación (Colombia) Num.2 Vol.41