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Efficacité de la concentration du chlorure de calcium et du temps d'immersion des goyaves à chair blanche de la variété Kumagai.

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

Auteurs : CARVALHO H. A. de, CHITARRA M. I. F., CHITARRA A. B., et al.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Eficiência da concentração de cloreto de cálcio e do tempo de imersão no tratamento pós-colheita de goiaba de polpa branca cv. Kumagai.
  • Identifiant de la fiche : 2000-3019
  • Langues : Portugais
  • Source : Rev. bras. Fruticult. - vol. 20 - n. 3
  • Date d'édition : 1998

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