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Application d'une basse température et d'enrobages pour maintenir la qualité des fruits de l'arbre à pain, Artocarpus altilis (Parks.) Fosb.

The use of low temperature and coatings to maintain storage quality of breadfruit, Artocarpus altilis (Parks.) Fosb.

Auteurs : WORRELL D. B., CARRINGTON C. M. S., HUBER D. J.

Type d'article : Article

Résumé

Harvested, ripening breadfruit softened synchronously throughout the depth of the fruit. Postharvest life was optimally extended at 12-13 °C while chilling injury was evident at 7 °C. Peak CO2 production of fruit at ambient temperature (24-30 °C) was 300 ml/kg.h, but was one fifth this value for fruit stored at 13 °C and occurred 5-10 days later. Peak C2H4 production was similarly delayed at 13 °C, but was instead depressed eightfold. Semperfresh F, Nutri-Save, Sta-Fresh MP and chitosan coatings all retarded fruit softening. The action of coatings on internal O2 and CO2 concentrations, water losses, skin browning, starch breakdown, sugar production, delayed ripening and off-odours, was investigated.

Détails

  • Titre original : The use of low temperature and coatings to maintain storage quality of breadfruit, Artocarpus altilis (Parks.) Fosb.
  • Identifiant de la fiche : 2003-2406
  • Langues : Anglais
  • Source : Postharvest Biol. Technol. - vol. 25 - n. 1
  • Date d'édition : 05/2002

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