Entreposage avec un taux de dioxyde de carbone élevé pour améliorer la durée de conservation des mangoustans (Garcinia mangostana L.).

High carbon dioxide storage for improving the postharvest life of mangosteen fruit (Garcinia mangostana L.).

Auteurs : PAKKASARN S., KANLAYANARAT S., UTHAIRATANAKIJ A.

Résumé

The effect of 10 and 15% CO2 on the storage life of mangosteen fruits at 13 °C was determined. Both CO2 levels were effective in reducing ethylene production and calyx chlorophyll loss but 10% CO2 was more effective than 15% CO2 in delaying peel colour and firmness changes and decreasing weight loss and respiration rates. Consequently, fruits kept longer at 10% CO2 (28 days) and had higher soluble solids and lower titratable acid contents than at 15% CO2 (24 days), which also induced fermented flavour. Fruits stored in air lasted for 16 days.

Détails

Titre original : High carbon dioxide storage for improving the postharvest life of mangosteen fruit (Garcinia mangostana L.).
Identifiant de la fiche : 2005-0791
Langues : Anglais
Date d'édition : 2003
Source : Source : Acta Hortic./Proc. int. control. Atmos. Res. Conf., Rotterdam
n. 600; 813-816.

Indexation

Thèmes : Ingénierie alimentaire;
Fruits
Mots-clés : Atmosphère contrôlée; Experimentation; Entreposage frigorifique; Fruit tropical; Durée de conservation