Articles
PHYSIOLOGY AND POSTHARVEST CONSERVATION OF UMBU-CAJA FRUIT IN DIFFERENT MATURITY STAGES UNDER MODIFIED ATMOSPHERE
Article number
864_59
Pages
431 – 438
Language
English
Abstract
The purpose of this work was to evaluate the respiratory pattern and the postharvest changes in umbu-caja fruit, harvested in the stages of maturity green-yellowish and yellow-greenish.
Fruits of both maturity stages were harvested early in the morning and separated into two groups.
The first group was used for respiratory rate measurements.
The second group was placed (≈300 g/tray) in polystyrene trays (15 × 20 cm2) and stored under modified atmosphere (MA) by a 12 µ thick PVC film, and under ambient atmosphere (AA) at 10±1°C, during 12 days.
The experiment was carried out in a completely randomized design, in a 2 × 5 factorial arrangement, with 3 replications.
The use of MA resulted in lower mass loss, as compared with fruits under AA. Total vitamin C was higher and general appearance (1-inacepetable; 9-excelent) kept above the critical limit (score 4) during 12 days, for fruit harvested as green-yellowish and stored under MA. Soluble solids increased during storage for fruits maintained under AA, independent on maturity stages.
Modified atmosphere by PVC film enhanced shelf-life and kept the quality of umbu-caja, mainly for fruit harvested in the maturity stage green-yellowish.
Fruits of both maturity stages were harvested early in the morning and separated into two groups.
The first group was used for respiratory rate measurements.
The second group was placed (≈300 g/tray) in polystyrene trays (15 × 20 cm2) and stored under modified atmosphere (MA) by a 12 µ thick PVC film, and under ambient atmosphere (AA) at 10±1°C, during 12 days.
The experiment was carried out in a completely randomized design, in a 2 × 5 factorial arrangement, with 3 replications.
The use of MA resulted in lower mass loss, as compared with fruits under AA. Total vitamin C was higher and general appearance (1-inacepetable; 9-excelent) kept above the critical limit (score 4) during 12 days, for fruit harvested as green-yellowish and stored under MA. Soluble solids increased during storage for fruits maintained under AA, independent on maturity stages.
Modified atmosphere by PVC film enhanced shelf-life and kept the quality of umbu-caja, mainly for fruit harvested in the maturity stage green-yellowish.
Authors
S. de Melo Silva, V. de Moura Barbosa, F. Tavares de Moura, W. Esfrain Pereira, R.M.N. Mendonça, J. Zomazete dos Santos, J. Pereira da Costa, H.A.C. Filgueiras, R.E. Alves
Keywords
Spondias sp, fruit storage, refrigeration, vitamin C, quality, appearance
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