Storage temperature and quality of red mombin fruits (Spondias purpurea L.)

Detalhes bibliográficos
Autor(a) principal: Kohatsu, Douglas Seijum
Data de Publicação: 2011
Outros Autores: Zucareli, Valdir, Brambilla, Wilian Polaco [UNESP], Evangelista, Regina Marta [UNESP], Ono, Elizabeth Orika [UNESP], da Silva, Tiago Roque Benetoli
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://hdl.handle.net/11449/226596
Resumo: The aim was to study the effect of different storage temperatures on quality of red mombin fruit. The red mombin fruits were obtained from the Company CEAGESP/Sao Paulo/Brazil and transported in cool boxes to the laboratory, where they were selected on the base of appearance, maturity lack of physical damage, sanitized in 50 ppm chlorine-free solution and packaged in polystyrene trays wrapped with film of polyvinyl chloride (PVC). The experiment was a completely randomized design with three temperatures (4, 8 and 25oC) and 5 time intervals (0, 2, 4, 6 and 8 days after the experiment installation). In each survey firmness, titratable acidity, soluble solids, ascorbic acid content, the skin color and also the release of CO2 by the fruit over time were evaluated. It was observed that low temperatures prolong the fruits shelf life and the storage temperature influences the characteristics, the temperature of 8oC was most suitable for the storage of red mombin fruits. Besides, the fruit color was a good indicator of changes in the pulp during storage.
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spelling Storage temperature and quality of red mombin fruits (Spondias purpurea L.)AnacardiaceaePostharvestTropical fruitsThe aim was to study the effect of different storage temperatures on quality of red mombin fruit. The red mombin fruits were obtained from the Company CEAGESP/Sao Paulo/Brazil and transported in cool boxes to the laboratory, where they were selected on the base of appearance, maturity lack of physical damage, sanitized in 50 ppm chlorine-free solution and packaged in polystyrene trays wrapped with film of polyvinyl chloride (PVC). The experiment was a completely randomized design with three temperatures (4, 8 and 25oC) and 5 time intervals (0, 2, 4, 6 and 8 days after the experiment installation). In each survey firmness, titratable acidity, soluble solids, ascorbic acid content, the skin color and also the release of CO2 by the fruit over time were evaluated. It was observed that low temperatures prolong the fruits shelf life and the storage temperature influences the characteristics, the temperature of 8oC was most suitable for the storage of red mombin fruits. Besides, the fruit color was a good indicator of changes in the pulp during storage.UEM/CCA/DCA Agronomia Umuarama, PRDepartamento de Botânica Instituto de Biociências Unesp, Botucatu, SPDepartamento de Gestão e Tecnologia Agroindustrial Faculdade de Ciências Agronômicas Universidade Estadual Paulista UNESPDepartamento de Botânica Instituto de Biociências Unesp, Botucatu, SPDepartamento de Gestão e Tecnologia Agroindustrial Faculdade de Ciências Agronômicas Universidade Estadual Paulista UNESPUniversidade Estadual de Maringá (UEM)Universidade Estadual Paulista (UNESP)Kohatsu, Douglas SeijumZucareli, ValdirBrambilla, Wilian Polaco [UNESP]Evangelista, Regina Marta [UNESP]Ono, Elizabeth Orika [UNESP]da Silva, Tiago Roque Benetoli2022-04-29T01:39:32Z2022-04-29T01:39:32Z2011-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article20-22Journal of Food, Agriculture and Environment, v. 9, n. 3-4, p. 20-22, 2011.1459-02631459-0255http://hdl.handle.net/11449/2265962-s2.0-80655124350Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengJournal of Food, Agriculture and Environmentinfo:eu-repo/semantics/openAccess2022-04-29T01:39:32Zoai:repositorio.unesp.br:11449/226596Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T21:56:28.481837Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Storage temperature and quality of red mombin fruits (Spondias purpurea L.)
title Storage temperature and quality of red mombin fruits (Spondias purpurea L.)
spellingShingle Storage temperature and quality of red mombin fruits (Spondias purpurea L.)
Kohatsu, Douglas Seijum
Anacardiaceae
Postharvest
Tropical fruits
title_short Storage temperature and quality of red mombin fruits (Spondias purpurea L.)
title_full Storage temperature and quality of red mombin fruits (Spondias purpurea L.)
title_fullStr Storage temperature and quality of red mombin fruits (Spondias purpurea L.)
title_full_unstemmed Storage temperature and quality of red mombin fruits (Spondias purpurea L.)
title_sort Storage temperature and quality of red mombin fruits (Spondias purpurea L.)
author Kohatsu, Douglas Seijum
author_facet Kohatsu, Douglas Seijum
Zucareli, Valdir
Brambilla, Wilian Polaco [UNESP]
Evangelista, Regina Marta [UNESP]
Ono, Elizabeth Orika [UNESP]
da Silva, Tiago Roque Benetoli
author_role author
author2 Zucareli, Valdir
Brambilla, Wilian Polaco [UNESP]
Evangelista, Regina Marta [UNESP]
Ono, Elizabeth Orika [UNESP]
da Silva, Tiago Roque Benetoli
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Universidade Estadual de Maringá (UEM)
Universidade Estadual Paulista (UNESP)
dc.contributor.author.fl_str_mv Kohatsu, Douglas Seijum
Zucareli, Valdir
Brambilla, Wilian Polaco [UNESP]
Evangelista, Regina Marta [UNESP]
Ono, Elizabeth Orika [UNESP]
da Silva, Tiago Roque Benetoli
dc.subject.por.fl_str_mv Anacardiaceae
Postharvest
Tropical fruits
topic Anacardiaceae
Postharvest
Tropical fruits
description The aim was to study the effect of different storage temperatures on quality of red mombin fruit. The red mombin fruits were obtained from the Company CEAGESP/Sao Paulo/Brazil and transported in cool boxes to the laboratory, where they were selected on the base of appearance, maturity lack of physical damage, sanitized in 50 ppm chlorine-free solution and packaged in polystyrene trays wrapped with film of polyvinyl chloride (PVC). The experiment was a completely randomized design with three temperatures (4, 8 and 25oC) and 5 time intervals (0, 2, 4, 6 and 8 days after the experiment installation). In each survey firmness, titratable acidity, soluble solids, ascorbic acid content, the skin color and also the release of CO2 by the fruit over time were evaluated. It was observed that low temperatures prolong the fruits shelf life and the storage temperature influences the characteristics, the temperature of 8oC was most suitable for the storage of red mombin fruits. Besides, the fruit color was a good indicator of changes in the pulp during storage.
publishDate 2011
dc.date.none.fl_str_mv 2011-01-01
2022-04-29T01:39:32Z
2022-04-29T01:39:32Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv Journal of Food, Agriculture and Environment, v. 9, n. 3-4, p. 20-22, 2011.
1459-0263
1459-0255
http://hdl.handle.net/11449/226596
2-s2.0-80655124350
identifier_str_mv Journal of Food, Agriculture and Environment, v. 9, n. 3-4, p. 20-22, 2011.
1459-0263
1459-0255
2-s2.0-80655124350
url http://hdl.handle.net/11449/226596
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Journal of Food, Agriculture and Environment
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 20-22
dc.source.none.fl_str_mv Scopus
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
_version_ 1808129375740100608

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