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

Detalhes bibliográficos
Autor(a) principal: Pinto, Josuel Alfredo Vilela
Data de Publicação: 2015
Outros Autores: Thewes, Fabio Rodrigo, Schorr, Márcio Renan Weber, Ceconi, Deiverson Luiz, Brackmann, Auri, Fronza, Diniz
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Bioscience journal (Online)
Texto Completo: https://seer.ufu.br/index.php/biosciencejournal/article/view/26052
Resumo: 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.
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spelling Mass loss induction on physical and chemical qualities of 'murcott' tangor during cold storage Postharvestdecay incidenceascorbic acid.Agricultural SciencesIn 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.EDUFU2015-09-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://seer.ufu.br/index.php/biosciencejournal/article/view/2605210.14393/BJ-v31n5a2015-26052Bioscience Journal ; Vol. 31 No. 5 (2015): Sept./Oct.; 1325-1332Bioscience Journal ; v. 31 n. 5 (2015): Sept./Oct.; 1325-13321981-3163reponame:Bioscience journal (Online)instname:Universidade Federal de Uberlândia (UFU)instacron:UFUenghttps://seer.ufu.br/index.php/biosciencejournal/article/view/26052/17117Brazil; ContemporaryCopyright (c) 2015 Josuel Alfredo Vilela Pinto, Fabio Rodrigo Thewes, Márcio Renan Weber Schorr, Deiverson Luiz Ceconi, Auri Brackmann, Diniz Fronzahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessPinto, Josuel Alfredo VilelaThewes, Fabio RodrigoSchorr, Márcio Renan WeberCeconi, Deiverson LuizBrackmann, AuriFronza, Diniz2022-05-19T13:25:49Zoai:ojs.www.seer.ufu.br:article/26052Revistahttps://seer.ufu.br/index.php/biosciencejournalPUBhttps://seer.ufu.br/index.php/biosciencejournal/oaibiosciencej@ufu.br||1981-31631516-3725opendoar:2022-05-19T13:25:49Bioscience journal (Online) - Universidade Federal de Uberlândia (UFU)false
dc.title.none.fl_str_mv Mass loss induction on physical and chemical qualities of 'murcott' tangor during cold storage
title Mass loss induction on physical and chemical qualities of 'murcott' tangor during cold storage
spellingShingle Mass loss induction on physical and chemical qualities of 'murcott' tangor during cold storage
Pinto, Josuel Alfredo Vilela
Postharvest
decay incidence
ascorbic acid.
Agricultural Sciences
title_short Mass loss induction on physical and chemical qualities of 'murcott' tangor during cold storage
title_full Mass loss induction on physical and chemical qualities of 'murcott' tangor during cold storage
title_fullStr Mass loss induction on physical and chemical qualities of 'murcott' tangor during cold storage
title_full_unstemmed Mass loss induction on physical and chemical qualities of 'murcott' tangor during cold storage
title_sort Mass loss induction on physical and chemical qualities of 'murcott' tangor during cold storage
author Pinto, Josuel Alfredo Vilela
author_facet Pinto, Josuel Alfredo Vilela
Thewes, Fabio Rodrigo
Schorr, Márcio Renan Weber
Ceconi, Deiverson Luiz
Brackmann, Auri
Fronza, Diniz
author_role author
author2 Thewes, Fabio Rodrigo
Schorr, Márcio Renan Weber
Ceconi, Deiverson Luiz
Brackmann, Auri
Fronza, Diniz
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Pinto, Josuel Alfredo Vilela
Thewes, Fabio Rodrigo
Schorr, Márcio Renan Weber
Ceconi, Deiverson Luiz
Brackmann, Auri
Fronza, Diniz
dc.subject.por.fl_str_mv Postharvest
decay incidence
ascorbic acid.
Agricultural Sciences
topic Postharvest
decay incidence
ascorbic acid.
Agricultural Sciences
description 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.
publishDate 2015
dc.date.none.fl_str_mv 2015-09-10
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://seer.ufu.br/index.php/biosciencejournal/article/view/26052
10.14393/BJ-v31n5a2015-26052
url https://seer.ufu.br/index.php/biosciencejournal/article/view/26052
identifier_str_mv 10.14393/BJ-v31n5a2015-26052
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://seer.ufu.br/index.php/biosciencejournal/article/view/26052/17117
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.coverage.none.fl_str_mv Brazil; Contemporary
dc.publisher.none.fl_str_mv EDUFU
publisher.none.fl_str_mv EDUFU
dc.source.none.fl_str_mv Bioscience Journal ; Vol. 31 No. 5 (2015): Sept./Oct.; 1325-1332
Bioscience Journal ; v. 31 n. 5 (2015): Sept./Oct.; 1325-1332
1981-3163
reponame:Bioscience journal (Online)
instname:Universidade Federal de Uberlândia (UFU)
instacron:UFU
instname_str Universidade Federal de Uberlândia (UFU)
instacron_str UFU
institution UFU
reponame_str Bioscience journal (Online)
collection Bioscience journal (Online)
repository.name.fl_str_mv Bioscience journal (Online) - Universidade Federal de Uberlândia (UFU)
repository.mail.fl_str_mv biosciencej@ufu.br||
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