Poscosecha de ciruela variedad angeleno
Aims: To decrease postharvest losses during refrigerated storage, to use modified atmosphere as supplementary method to refrigeration, to extend shelf life. Methodology: It was work with fruit conditioned at 0±1 °C and 90±5 % RH, according to the following varyings: 1. witness: 20 kg of fruit i...
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| Publicado en: | Revista de la Facultad de Ciencias Agrarias |
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| Autores principales: | , , , , , , |
| Materias: | |
| Acceso en línea: | https://bdigital.uncu.edu.ar/fichas.php?idobjeto=1294 |
| Sumario: | Aims: To decrease postharvest losses during
refrigerated storage, to use modified atmosphere as
supplementary method to refrigeration, to extend shelf life.
Methodology: It was work with fruit conditioned at
0±1 °C and 90±5 % RH, according to the following varyings:
1. witness: 20 kg of fruit in bulk without selection in plastic
box; 2. in bulk + PVC film: 10 kg of fruit in bulk in trays of
wood plus corrugated pasteboard covered with PVC film; 3.
celpack: wood trays with two plastic trays (celpack) with 23
fruits, plus corrugated pasteboard; 4. celpack + modified
atmosphere: the same but every celpack in bags of 20 μ low
density poly-ethylene. At 30 days of storage it was extracted
weekly a sample of 46 fruits during 9 weeks, 23 fruits were
analyzed at extraction time, and the other 23 after 48 hours of
simulated commercialization (sc). It was applied analysis of
variance with SAS program (Statistical Analysis System) for
statistical evaluation and it was determined differences among
treatments with Duncan test. It was applied a P2 homogeneity
test for taste. Taste evaluation was made by mean of taste
panel with 5 trained tasters.
Results: At the beginning of storage, fruits had this
characteristics: caliber 61.4 mm, weight 117.8 g, pulp
firmness 3.1 kgf, bittersweet taste, soluble solids content
17.5 °Bx, acidity 0.78 g malic acid %g, % covering 83.69.%.
After refrigerated storage (97days): % of covering color
95 %; pulp firmness in celpack + bag treatment had higher
values, mean 2.8 kgf; the rest had a mean of 2.6 kgf. In cs
firmness was lower, this decreasing was less in celpack.
Soluble solids, mean 17.21 °Bx, in cs values with a mean
0.3 % more. Acidity: progresive decreasing, from 0.68 to
0.47 g%g at the end of storage. Taste: increasing of insipid
and disagreeable fruits at 59 days, except in celpack + bag.
Dehydration symptoms: the only varying which did not
present symptoms at 79 days was celpack + bag.
Conclusions: the conditioning in celpack decreased
moulds attacks, it was the only treatment without
attack during 94 days, it did not present disagreeable
taste and its storage limitation was due to the evident
dehydration at 74 days.
Fruit packed in celpack + bag had higher pressure
resistance values and fruits without dehydration at 94 days
of storage; mould attack and disagreeable taste was
evident at 80 days. Bulk and bulk plus film varyings
presented deterioration by dehydration at 74 days. Storage
should not excess 80 days. Celpack + bag showed better
results, with higher pressure resistance values than the
other treatments, and it maintained a higher proportion of
sweet tast. |
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