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Influence of modified atmosphere packaging and calcium treatment on the kinetics of ascorbic acid degradation and weight loss in guavas (Psidium guajava L.).

Influência da embalagem de atmosfera modificada e do tratamento com cálcio na cinética de degradação de ácido ascórbico e perda de massa em goiabas (Psidium guajava L.).

Author(s) : YAMASHITA F., BENASSI M. de T.

Type of article: Article

Summary

Guava cv. Pedro Sato at the green colour stage were treated (10-min immersion) or not with 2% calcium chloride solution then packed in Cryovac PD-900 or Cryovac PD-961 film or left unpacked. All fruits were stored at 8 °C (85-95% RH) for 49 days. Packed fruits showed lower weight-loss rates than controls. The ascorbic acid degradation rate was not affected by Ca treatment. The best retention of ascorbic acid was shown by fruits wrapped in PD-900 film. Fruits were in good condition for 4 weeks when wrapped, and even for 6 weeks if wrapped in PD-900 film.

Details

  • Original title: Influência da embalagem de atmosfera modificada e do tratamento com cálcio na cinética de degradação de ácido ascórbico e perda de massa em goiabas (Psidium guajava L.).
  • Record ID : 2003-1383
  • Languages: Portuguese
  • Source: Ciênc. Tecnol. Aliment. - vol. 20 - n. 1
  • Publication date: 2000

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