Efficiency of calcium chloride concentration and immersion time as postharvest treatment of white-pulp guava cv. Kumagai.

Eficiência da concentração de cloreto de cálcio e do tempo de imersão no tratamento pós-colheita de goiaba de polpa branca cv. Kumagai.

Author(s) : CARVALHO H. A. de, CHITARRA M. I. F., CHITARRA A. B., et al.

Type of article: Article

Summary

Guava cv. Kumagai fruits were immersed in aqueous suspensions heated to 48 °C, containing 0, 4, 5 or 6% calcium chloride, for 5, 10, 20 or 30 min, dried, then stored at 10 °C and 90% relative humidity. Fruit quality (weight loss and external appearance) was evaluated at weekly intervals. The internal appearance of the stored fruits was evaluated at 28 days. The most appropriate treatment was 4% calcium chloride for 5 min of immersion.

Details

Original title: Eficiência da concentração de cloreto de cálcio e do tempo de imersão no tratamento pós-colheita de goiaba de polpa branca cv. Kumagai.
Record ID : 2000-3019
Languages: Portuguese
Source: Rev. bras. Fruticult. - vol. 20 - n. 3
Publication date: 1998

Links

See the source

Indexing

Themes: Food engineering;
Fruit
Keywords: Hot water; Treatment; Quality; Performance; Immersion; Guava; Testing; Cold storage; Tropical fruit; Calcium chloride