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Cold storage of 'Kumagai' guavas at different refrigerating temperatures.

Armazenamento de Goiabas 'Kumagai' sob diferentes temperaturas de refrigeração.

Author(s) : JACOMINO A. P., SARANTÓPOULOS C. I. G. L., SIGRIST J. M. M., et al.

Type of article: Article

Summary

'Kumagai' guavas were stored at four different temperatures (2, 8, 10 and 12 °C) and 85-90% RH for 7, 14 and 21 days (plus 3 days at 25 °C to simulate marketing). The authors observed that 2 °C could be used to conserve the fruits for 7 days. At this temperature, chilling injury (skin shrivelling, retention of yellow colour development and reduction of acidity and vitamin C content) was verified. The temperatures of 10 and 12 °C were efficient in preserving the guavas for 14 days. After 21 days they were unmarketable due to the high incidence of decay. At 8 °C the fruits could be stored for 21 days.

Details

  • Original title: Armazenamento de Goiabas 'Kumagai' sob diferentes temperaturas de refrigeração.
  • Record ID : 2003-1382
  • Languages: Portuguese
  • Source: Braz. J. Food Technol. - vol. 3
  • Publication date: 2000
  • Document available for consultation in the library of the IIR headquarters only.

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