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TECHNIQUE FOR THE STORAGE OF MELONS.

[In Portuguese. / En portugais.]

Author(s) : CASTRO J. V. de, SIGRIST J. M. M., BLEINROTH E. W.

Type of article: Article

Summary

VALENCIANO MELONS WERE STORED IN WOODEN BOXES AND IN SEALED 80 MICRONS-POLYETHYLENE BAGS AT 277, 278, 280, 281 AND 285 K (4, 5, 7, 8 AND 12 DEG C) AND 80 AND 90% RH. THE SYMPTOMS OF INJURY APPEARED AFTER 8 DAYS AT 277 K AND 14 DAYS AT 278 K. THEY WERE CHARACTERIZED BY THE PRESENCE OF WATERY SPOTS, FOLLOWED BY A DISCOLORATION OF THE SURFACE CELLS. MOREOVER, THE TASTE WAS INFERIOR EVEN IN AN ENVIRONMENT FAVOURABLE TO RIPENING. AT 281 K, THE FRUIT IN POLYETHYLENE BAGS MAINTAINED A HIGH QUALITY FOR 25 DAYS AND THOSE IN WOODEN BOXES FOR 21 DAYS. AT 285 K ALL THE MELONS RIPENED AFTER ONLY 16 DAYS. THE MOST EFFECTIVE TEMPERATURE TO CONTROL RIPENING WITHOUT INCURRING CHILLING INJURY WAS 280 K. WEIGHT LOSSES WERE LOWER THAN 3%.

Details

  • Original title: [In Portuguese. / En portugais.]
  • Record ID : 1986-1488
  • Languages: Portuguese
  • Source: Bol. ITAL - vol. 22 - n. 3
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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