Mass loss induction on physical and chemical qualities of 'murcott' tangor during cold storage
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Outros Autores: | , , , , |
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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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|| |
_version_ |
1797069074782486528 |