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Evolution des acides organiques pendant l'entreposage et la commercialisation du raisin de table "Autumn seedless".

Evolución de los ácidos orgánicos en uva de mesa "Autumn seedless" durante su conservación frigorífica y comercialización.

Auteurs : ARTÉS-HERNÁNDEZ F., ARTES CALERO F.

Type d'article : Article

Résumé

Changes in organic acid composition during cold storage and the retail sale period of "Autumn seedless" table grapes over two consecutive seasons were studied. Clusters were harvested at commercial maturity. Forced air precooled clusters at 0 °C were stored at 90-95% RH up to 51 days at 0 °C plus a commercial retail sale period of 7 days at 15 °C for the first season and up to 49 days at 0 °C plus 4 days at 15 °C for the second year. Total organic acid content showed a similar trend in both seasons, reaching values between 14.5 and 15.5 mg/l. Tartaric acid was the main organic acid found followed closely by malic acid. Both represented 65 to 70% of total organic acid content. Citric acid was the next important organic acid found in this cultivar with 15 to 20% from the total content. Malonic, ascorbic, maleic, pantotenic and succinic acids were also found. To the authors' knowledge, no other studies on organic acids of this cultivar have been published.

Détails

  • Titre original : Evolución de los ácidos orgánicos en uva de mesa "Autumn seedless" durante su conservación frigorífica y comercialización.
  • Identifiant de la fiche : 2004-1231
  • Langues : Espagnol
  • Source : Acta Alimentaria - vol. 41 - n. 350
  • Date d'édition : 01/2004
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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