QUALIDADE DO MAMÃO 'FORMOSA' SUBMETIDO A DIFERENTES TEMPERATURAS DE REFRIGERAÇÃO
2007
Railene Hérica Carlos Rocha | Josivan Barbosa Menezes | Selma Rogéria de Carvalho Nascimento | Glauber Henrique de Souza Nunes
The objective of this work was evaluating the principal alterations of the chemical properties of quality of the papaya 'Formosa' under refrigerated storage. The harvest of fruits was accomplished in a commercial planting located in the municipal district of Baraúna-RN. The storage happened in cameras under controlled conditions of temperatures (8, 10 and 12 ºC ± 1 ºC) and relative humidity of the air (90 ±5%) during periods of 7, 14, 21 and 28 days. After each period, the papayas were transferred to environmental conditions (20 ± 1oC 60 ± 5% UR) where a period of shelf life of seven days was simulated. Then, the papayas were analyzed regarding the titratable acidity (ATT), C vitamin, total soluble solids (SS), starch, reducing and non-reducing sugars. A completely randomized experimental design was used, in a factorial 3 x 4 outline (temperatures x time of storage), with five replications and two fruits per plot. The best extension for the post harvest useful life of papaya 'Formosa' was esteemed for the fruits submitted to 10 °C and 90 ± 5% UR up to 20 days, with soluble solids above 12% and C vitamin around 40 mg×100 g-1. The fruits submitted to 8 °C, 90 ± 5% UR had the worst estimates, presenting the smallest contents of SS.
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