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Registro Completo |
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Biblioteca(s): |
Epagri-Sede. |
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Data corrente: |
07/10/2022 |
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Data da última atualização: |
07/10/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
GULARTE, P. S.; ZANARDI, O. Z.; MIQUELOTO, T.; MARTIN, M. S.; FABIANE, K. C.; ARCARI, S. G.; ZANARDI, A. M. |
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Título: |
Postharvest Conservation of 'Thomson' Pitaya [Hylocereus undatus (Haw.) Britton and Rose] as a Function of Storage Temperature. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Journal of Experimental Agriculture International, Londres, v. 44, n. 4, p. 31-44, 2022. |
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Idioma: |
Inglês |
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Conteúdo: |
At 7 days of storage, the fruits stored at 23 °C showed higher values of mass loss, lipid peroxidation, pulp browning and activity of peroxidase (POX) and ascorbate peroxidase (APX) enzymes, as well as reductions in soluble solids contents (SS), titratable acidity (TA) and pulp firmness. At 14 and 21 days, storage at 9°C showed reductions in lipid peroxidation and pulp browning, as well as higher vitamin C contents and lighter and more intense skin color. Also, at 21 days, the fruits stored at 9°C showed higher values of SS, AT and pulp firmness, and reductions in mass loss and in the activity of POX and APX enzymes. Conclusion: It is concluded that the storage of 'Thomson' pitayas at 23 °C provides a short postharvest period and early senescence of the fruits, while the temperature of 9 ºC increases the shelf life of the fruits and proves to be quite efficient in the conservation of the attributes of quality. The storage at 4°C is not recommended due to high internal browning, oxidative stress and loss of quality attributes. |
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Thesagro: |
chilled atmosphere; refrigeration; Storage time. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 01787naa a2200229 a 4500
001 1132536
005 2022-10-07
008 2022 bl uuuu u00u1 u #d
100 1 $aGULARTE, P. S.
245 $aPostharvest Conservation of 'Thomson' Pitaya [Hylocereus undatus (Haw.) Britton and Rose] as a Function of Storage Temperature.$h[electronic resource]
260 $c2022
520 $aAt 7 days of storage, the fruits stored at 23 °C showed higher values of mass loss, lipid peroxidation, pulp browning and activity of peroxidase (POX) and ascorbate peroxidase (APX) enzymes, as well as reductions in soluble solids contents (SS), titratable acidity (TA) and pulp firmness. At 14 and 21 days, storage at 9°C showed reductions in lipid peroxidation and pulp browning, as well as higher vitamin C contents and lighter and more intense skin color. Also, at 21 days, the fruits stored at 9°C showed higher values of SS, AT and pulp firmness, and reductions in mass loss and in the activity of POX and APX enzymes. Conclusion: It is concluded that the storage of 'Thomson' pitayas at 23 °C provides a short postharvest period and early senescence of the fruits, while the temperature of 9 ºC increases the shelf life of the fruits and proves to be quite efficient in the conservation of the attributes of quality. The storage at 4°C is not recommended due to high internal browning, oxidative stress and loss of quality attributes.
650 $achilled atmosphere
650 $arefrigeration
650 $aStorage time
700 1 $aZANARDI, O. Z.
700 1 $aMIQUELOTO, T.
700 1 $aMARTIN, M. S.
700 1 $aFABIANE, K. C.
700 1 $aARCARI, S. G.
700 1 $aZANARDI, A. M.
773 $tJournal of Experimental Agriculture International, Londres$gv. 44, n. 4, p. 31-44, 2022.
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