Mass loss induction on physical and chemical qualities of 'murcott' tangor during cold storage

Autor: Auri Brackmann, Márcio Renan Weber Schorr, Josuel Alfredo Vilela Pinto, Fabio Rodrigo Thewes, Deiverson Luiz Ceconi, Diniz Fronza
Jazyk: angličtina
Rok vydání: 2015
Předmět:
Zdroj: Bioscience Journal, Vol 31, Iss 5 (2015)
Bioscience Journal ; Vol. 31 No. 5 (2015): Sept./Oct.; 1325-1332
Bioscience Journal ; v. 31 n. 5 (2015): Sept./Oct.; 1325-1332
Bioscience journal
Universidade Federal de Uberlândia (UFU)
instacron:UFU
ISSN: 1981-3163
Popis: In order to obtain more consumers approval, fruit require high quality during commercialization, making the improvement of new storage technologies necessary. Thus, the aim of this study was to evaluate the best mass loss level on 'Murcott' tangor quality maintenance after cold storage during 10 weeks. The treatments evaluated were: [1] 0% of mass loss (100 % of relative humidity); [2] 3% of mass loss; [3] 6% of mass loss and [4] 9% of mass loss, with 5 replicates of 18 fruits each. The storage temperature was maintained at 4.0°C (±0.2°C). The experiment was conducted in a completely randomized design. After 10 weeks of storage plus seven days of shelf life at 20°C it was verified that with the mass loss increase, the decay incidence and the succulence decreased, mass loss also increased the soluble solids and titratable acidity. The best mass loss level for 'Murcott' tangor storage stay between 3 up to 6% because it reduces the decay incidence and turgor loss and maintain chemical qualities, such as ascorbic acid, soluble solids and titratable acidity.
Databáze: OpenAIRE
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