Qualidade de pitaias de polpa branca armazenadas em diferentes temperaturas

Detalhes bibliográficos
Autor(a) principal: Brunini, Maria Amalia [UNESP]
Data de Publicação: 2011
Outros Autores: Cardoso, Saulo Strazeio [UNESP]
Tipo de documento: Artigo
Idioma: eng
por
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://hdl.handle.net/11449/219786
Resumo: The aim of this paper was to evaluate the effect of storage temperature on the quality of red pitaya of pulp white, produced in Itajobi city, São Paulo state. The pitayas were stored at room temperature, (21-27 °C with 44-63% de UR), at 18 ± 1 °C, with 86-92% RH), 13 ± 1 °C, with 85-90% RH and at 8 ± 1 °C, with 85-95% RH. The quality was monitored during storage time through the parameters: fresh weight loss titleble acidity; soluble solids contents; vitamin C, external appearance, pH and fruit firmness. Through the results obtained may be concluded that the temperature at 8 ± 1 °C it was proportioned the small fresh weight loss; the acidity, soluble solids, pH and fruit firmness were influenced by the storage temperature and storage time, but the temperature at 8 ± 1 °C it was that occasioned the small change theses parameters. In general, it can be concluded that the temperature at 8 ± 1 °C it was the best to maintenance the quality of pitaya fruit.
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spelling Qualidade de pitaias de polpa branca armazenadas em diferentes temperaturasQuality of stored pitayas fruits white pulp at different temperaturesHylocereus undatusPost-harvestQualityShelf lifeStorageThe aim of this paper was to evaluate the effect of storage temperature on the quality of red pitaya of pulp white, produced in Itajobi city, São Paulo state. The pitayas were stored at room temperature, (21-27 °C with 44-63% de UR), at 18 ± 1 °C, with 86-92% RH), 13 ± 1 °C, with 85-90% RH and at 8 ± 1 °C, with 85-95% RH. The quality was monitored during storage time through the parameters: fresh weight loss titleble acidity; soluble solids contents; vitamin C, external appearance, pH and fruit firmness. Through the results obtained may be concluded that the temperature at 8 ± 1 °C it was proportioned the small fresh weight loss; the acidity, soluble solids, pH and fruit firmness were influenced by the storage temperature and storage time, but the temperature at 8 ± 1 °C it was that occasioned the small change theses parameters. In general, it can be concluded that the temperature at 8 ± 1 °C it was the best to maintenance the quality of pitaya fruit.Faculdade de Ciências Agrárias e Veterinárias/UNESP, Rua Coronel Flauzino Barbosa Sandoval, 1259, 14500-000, Ituverava - SPFaculdade de Ciências Agrárias e Veterinárias/UNESP, Via de acesso Prof. Paulo Donato Castellane s/n, 14884-900, Jaboticabal - SPFaculdade de Ciências Agrárias e Veterinárias/UNESP, Rua Coronel Flauzino Barbosa Sandoval, 1259, 14500-000, Ituverava - SPFaculdade de Ciências Agrárias e Veterinárias/UNESP, Via de acesso Prof. Paulo Donato Castellane s/n, 14884-900, Jaboticabal - SPUniversidade Estadual Paulista (UNESP)Brunini, Maria Amalia [UNESP]Cardoso, Saulo Strazeio [UNESP]2022-04-28T18:57:25Z2022-04-28T18:57:25Z2011-12-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article78-84Revista Caatinga, v. 24, n. 3, p. 78-84, 2011.0100-316X1983-2125http://hdl.handle.net/11449/2197862-s2.0-84859767469Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengporRevista Caatingainfo:eu-repo/semantics/openAccess2022-04-28T18:57:25Zoai:repositorio.unesp.br:11449/219786Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T20:32:56.597349Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Qualidade de pitaias de polpa branca armazenadas em diferentes temperaturas
Quality of stored pitayas fruits white pulp at different temperatures
title Qualidade de pitaias de polpa branca armazenadas em diferentes temperaturas
spellingShingle Qualidade de pitaias de polpa branca armazenadas em diferentes temperaturas
Brunini, Maria Amalia [UNESP]
Hylocereus undatus
Post-harvest
Quality
Shelf life
Storage
title_short Qualidade de pitaias de polpa branca armazenadas em diferentes temperaturas
title_full Qualidade de pitaias de polpa branca armazenadas em diferentes temperaturas
title_fullStr Qualidade de pitaias de polpa branca armazenadas em diferentes temperaturas
title_full_unstemmed Qualidade de pitaias de polpa branca armazenadas em diferentes temperaturas
title_sort Qualidade de pitaias de polpa branca armazenadas em diferentes temperaturas
author Brunini, Maria Amalia [UNESP]
author_facet Brunini, Maria Amalia [UNESP]
Cardoso, Saulo Strazeio [UNESP]
author_role author
author2 Cardoso, Saulo Strazeio [UNESP]
author2_role author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (UNESP)
dc.contributor.author.fl_str_mv Brunini, Maria Amalia [UNESP]
Cardoso, Saulo Strazeio [UNESP]
dc.subject.por.fl_str_mv Hylocereus undatus
Post-harvest
Quality
Shelf life
Storage
topic Hylocereus undatus
Post-harvest
Quality
Shelf life
Storage
description The aim of this paper was to evaluate the effect of storage temperature on the quality of red pitaya of pulp white, produced in Itajobi city, São Paulo state. The pitayas were stored at room temperature, (21-27 °C with 44-63% de UR), at 18 ± 1 °C, with 86-92% RH), 13 ± 1 °C, with 85-90% RH and at 8 ± 1 °C, with 85-95% RH. The quality was monitored during storage time through the parameters: fresh weight loss titleble acidity; soluble solids contents; vitamin C, external appearance, pH and fruit firmness. Through the results obtained may be concluded that the temperature at 8 ± 1 °C it was proportioned the small fresh weight loss; the acidity, soluble solids, pH and fruit firmness were influenced by the storage temperature and storage time, but the temperature at 8 ± 1 °C it was that occasioned the small change theses parameters. In general, it can be concluded that the temperature at 8 ± 1 °C it was the best to maintenance the quality of pitaya fruit.
publishDate 2011
dc.date.none.fl_str_mv 2011-12-01
2022-04-28T18:57:25Z
2022-04-28T18:57:25Z
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 Revista Caatinga, v. 24, n. 3, p. 78-84, 2011.
0100-316X
1983-2125
http://hdl.handle.net/11449/219786
2-s2.0-84859767469
identifier_str_mv Revista Caatinga, v. 24, n. 3, p. 78-84, 2011.
0100-316X
1983-2125
2-s2.0-84859767469
url http://hdl.handle.net/11449/219786
dc.language.iso.fl_str_mv eng
por
language eng
por
dc.relation.none.fl_str_mv Revista Caatinga
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 78-84
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_ 1808129218564849664

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