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Details for article 59 of 185 found articles
| Title: |
Effect of temperature and maturation stage on the postharvest fruit quality of guava (Psidium guajava L.) from MERCABAR, Lara State, Venezuela |
| Author: |
José SUÁREZ María PÉREZ DE CAMACARO Aracelis GIMÉNEZ |
| Appeared in: |
Revista científica UDO agrícola |
| Paging: | Volume 9 (2009) nr. 1 pages 60-69 |
| Year: |
2009 |
| Contents: |
Guava is widely consumed as fresh fruit due to its good flavor and nutritional properties. However, it presents a very short postharvest life. For this reason the objective of this research was to evaluate the effect of temperature and maturation stage on the postharvest quality of guava “Criolla Roja”. Treatments were organized as a completely randomize factorial design (3 temperature x 2 stage of the fruit) with four repetitions. The variables were: temperatures (T1= 12 ± 2 °C y T2= 17 ± °C under refrigeration, and room temperature T3= 27± 2 °C) and the maturation stage of the fruit (M1: Physiological maturity, 100% green color and M2: uncompleted ripeness, 80% green and 20 % coloured). The loss of mass was higher at 17 y 27 ± 2 °C. The temperature of 12 ± 2° C preserved the appearance and color, and yielded the lowest mass. The highest valor of pH and the lowest acidity were found at 17 y 27 ± 2 °C. During the maturation process the total soluble solid (°Brix) and the relation TSS/Acidity increased, with the highest value at 12 ± 2 °C, and the vitamin C content decreased, with lowest value at 17 y 27 ± 2 °C. Maturation occurred faster in fruits 80% green and 20% coloured at room temperature; for this reason the recommendation is to store them at 12 ± 2 °C, since it extended the postharvest life of the fruit in both maturity stages. |
| Publisher: |
Universidad de Oriente Press (provided by DOAJ) |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 59 of 185 found articles
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