Effect of controlled atmospheres with low oxygen levels on extended storage of Guava Fruit (Psidium guajava L. 'Pedro Sato')

Detalhes bibliográficos
Autor(a) principal: Teixeira, Gustavo H.A. [UNESP]
Data de Publicação: 2010
Outros Autores: Durigan, José F. [UNESP]
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.21273/hortsci.45.6.918
http://hdl.handle.net/11449/225965
Resumo: The effects of controlled atmospheres (CAs) containing different levels of oxygen (air, 21, 15, 10, 5, and 1 kPa) were investigated during cold storage of 'Pedro Sato' guava at 12.5 8C for 28 days. Atmospheres with lower O2 concentrations (1 and 5 kPa) significantly reduced respiratory rates and delayed the ripening process. This was confirmed by maintenance of fruit green color, higher total soluble, and reducing sugar contents. The control fruits and those stored in elevated oxygen concentrations (21 kPa) presented a climacteric peak. However, the peak was not observed for fruit maintained in atmospheres containing 1, 5, 10, and 15 kPaO2. After transferring the fruits from CA to ambient storage, they ripened normally in just 2 d without presenting any low O2 injury symptoms, even from the lowest oxygen concentrations (1 and 5 kPaO2). This supports the use of low-oxygen atmospheres for extended storage of 'Pedro Sato' guava fruit.
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spelling Effect of controlled atmospheres with low oxygen levels on extended storage of Guava Fruit (Psidium guajava L. 'Pedro Sato')PectinRespirationRipeningShelf lifeSofteningYellowingThe effects of controlled atmospheres (CAs) containing different levels of oxygen (air, 21, 15, 10, 5, and 1 kPa) were investigated during cold storage of 'Pedro Sato' guava at 12.5 8C for 28 days. Atmospheres with lower O2 concentrations (1 and 5 kPa) significantly reduced respiratory rates and delayed the ripening process. This was confirmed by maintenance of fruit green color, higher total soluble, and reducing sugar contents. The control fruits and those stored in elevated oxygen concentrations (21 kPa) presented a climacteric peak. However, the peak was not observed for fruit maintained in atmospheres containing 1, 5, 10, and 15 kPaO2. After transferring the fruits from CA to ambient storage, they ripened normally in just 2 d without presenting any low O2 injury symptoms, even from the lowest oxygen concentrations (1 and 5 kPaO2). This supports the use of low-oxygen atmospheres for extended storage of 'Pedro Sato' guava fruit.Universidade Estadual Paulista (UNESP) Faculdade de Ciências Agrárias e Veterinárias Departamento de Tecnologia, Via de acesso Prof. Paulo Donato Castellane s/n, 14.8, 84-900, Jaboticabal, SPUniversidade Estadual Paulista (UNESP) Faculdade de Ciências Agrárias e Veterinárias Departamento de Tecnologia, Via de acesso Prof. Paulo Donato Castellane s/n, 14.8, 84-900, Jaboticabal, SPUniversidade Estadual Paulista (UNESP)Teixeira, Gustavo H.A. [UNESP]Durigan, José F. [UNESP]2022-04-28T21:02:10Z2022-04-28T21:02:10Z2010-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article918-924http://dx.doi.org/10.21273/hortsci.45.6.918HortScience, v. 45, n. 6, p. 918-924, 2010.0018-5345http://hdl.handle.net/11449/22596510.21273/hortsci.45.6.9182-s2.0-77954483390Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengHortScienceinfo:eu-repo/semantics/openAccess2024-06-07T15:32:47Zoai:repositorio.unesp.br:11449/225965Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T22:58:15.022426Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Effect of controlled atmospheres with low oxygen levels on extended storage of Guava Fruit (Psidium guajava L. 'Pedro Sato')
title Effect of controlled atmospheres with low oxygen levels on extended storage of Guava Fruit (Psidium guajava L. 'Pedro Sato')
spellingShingle Effect of controlled atmospheres with low oxygen levels on extended storage of Guava Fruit (Psidium guajava L. 'Pedro Sato')
Teixeira, Gustavo H.A. [UNESP]
Pectin
Respiration
Ripening
Shelf life
Softening
Yellowing
title_short Effect of controlled atmospheres with low oxygen levels on extended storage of Guava Fruit (Psidium guajava L. 'Pedro Sato')
title_full Effect of controlled atmospheres with low oxygen levels on extended storage of Guava Fruit (Psidium guajava L. 'Pedro Sato')
title_fullStr Effect of controlled atmospheres with low oxygen levels on extended storage of Guava Fruit (Psidium guajava L. 'Pedro Sato')
title_full_unstemmed Effect of controlled atmospheres with low oxygen levels on extended storage of Guava Fruit (Psidium guajava L. 'Pedro Sato')
title_sort Effect of controlled atmospheres with low oxygen levels on extended storage of Guava Fruit (Psidium guajava L. 'Pedro Sato')
author Teixeira, Gustavo H.A. [UNESP]
author_facet Teixeira, Gustavo H.A. [UNESP]
Durigan, José F. [UNESP]
author_role author
author2 Durigan, José F. [UNESP]
author2_role author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (UNESP)
dc.contributor.author.fl_str_mv Teixeira, Gustavo H.A. [UNESP]
Durigan, José F. [UNESP]
dc.subject.por.fl_str_mv Pectin
Respiration
Ripening
Shelf life
Softening
Yellowing
topic Pectin
Respiration
Ripening
Shelf life
Softening
Yellowing
description The effects of controlled atmospheres (CAs) containing different levels of oxygen (air, 21, 15, 10, 5, and 1 kPa) were investigated during cold storage of 'Pedro Sato' guava at 12.5 8C for 28 days. Atmospheres with lower O2 concentrations (1 and 5 kPa) significantly reduced respiratory rates and delayed the ripening process. This was confirmed by maintenance of fruit green color, higher total soluble, and reducing sugar contents. The control fruits and those stored in elevated oxygen concentrations (21 kPa) presented a climacteric peak. However, the peak was not observed for fruit maintained in atmospheres containing 1, 5, 10, and 15 kPaO2. After transferring the fruits from CA to ambient storage, they ripened normally in just 2 d without presenting any low O2 injury symptoms, even from the lowest oxygen concentrations (1 and 5 kPaO2). This supports the use of low-oxygen atmospheres for extended storage of 'Pedro Sato' guava fruit.
publishDate 2010
dc.date.none.fl_str_mv 2010-01-01
2022-04-28T21:02:10Z
2022-04-28T21:02:10Z
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 http://dx.doi.org/10.21273/hortsci.45.6.918
HortScience, v. 45, n. 6, p. 918-924, 2010.
0018-5345
http://hdl.handle.net/11449/225965
10.21273/hortsci.45.6.918
2-s2.0-77954483390
url http://dx.doi.org/10.21273/hortsci.45.6.918
http://hdl.handle.net/11449/225965
identifier_str_mv HortScience, v. 45, n. 6, p. 918-924, 2010.
0018-5345
10.21273/hortsci.45.6.918
2-s2.0-77954483390
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv HortScience
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 918-924
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
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