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Performance des mombins rouges (Spondia purpurea) entreposés à différentes températures.

Performance of purple mombin (Spondia purpurea) fruits stored at different temperatures.

Auteurs : MANZANO J. E.

Résumé

Data are presented on changes in percentage of soluble solids content, pH, titratable acidity, dry matter content, colour, colour index, texture and fresh weight in purple mombin fruits (stored at the green-purple stage of maturity) during storage at 5, 10, 15, or 25 plus or minus 25 °C for 10 days. Storage at 15 °C gave the best results. Fruits stored at 25 °C ripened too fast (within 3-5 days) and symptoms of chilling injury developed in fruits stored at 5 and 10 °C.

Détails

  • Titre original : Performance of purple mombin (Spondia purpurea) fruits stored at different temperatures.
  • Identifiant de la fiche : 2002-2959
  • Langues : Anglais
  • Date d'édition : 2000
  • Source : Source : Proc. interam. Soc. trop. Hortic.
    vol. 42; 313-318; 8 ref.

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