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Entreposage frigorifique des goyaves 'Kumagai' à différentes températures.

Armazenamento de Goiabas 'Kumagai' sob diferentes temperaturas de refrigeração.

Auteurs : JACOMINO A. P., SARANTÓPOULOS C. I. G. L., SIGRIST J. M. M., et al.

Type d'article : Article

Résumé

'Kumagai' guavas were stored at four different temperatures (2, 8, 10 and 12 °C) and 85-90% RH for 7, 14 and 21 days (plus 3 days at 25 °C to simulate marketing). The authors observed that 2 °C could be used to conserve the fruits for 7 days. At this temperature, chilling injury (skin shrivelling, retention of yellow colour development and reduction of acidity and vitamin C content) was verified. The temperatures of 10 and 12 °C were efficient in preserving the guavas for 14 days. After 21 days they were unmarketable due to the high incidence of decay. At 8 °C the fruits could be stored for 21 days.

Détails

  • Titre original : Armazenamento de Goiabas 'Kumagai' sob diferentes temperaturas de refrigeração.
  • Identifiant de la fiche : 2003-1382
  • Langues : Portugais
  • Source : Braz. J. Food Technol. - vol. 3
  • Date d'édition : 2000
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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