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Réponse des citrons verts 'Kagzi' aux régimes de basse température lors de l'entreposage.

Response of 'Kagzi' acid lime to low temperature regimes during storage.

Auteurs : LADANIYA M. S.

Type d'article : Article

Résumé

Acid lime fruits were washed, dip treated, surface dried and packed in vented polyethylene bag placed in vented corrugated fibre board boxes. They were stored under refrigerated conditions at 6, 8, and 10 plus or minus 1 °C 90-95% RH and analyzed initially (at 0 day) and after 15, 30, 45, 60, 75 and 90 days. Fruits stored at 6 plus or minus 0 °C developed considerable chilling injury (CI, 10.20%) after 30 days indicating that 'Kagzi' limes cannot be stored at this temperature even for 30 days while at 10 plus or minus 1 °C ageing was quite high (16.40%) after 90 days indicating senescence was faster at higher temperature. Fruit freshness was retained at 8 plus or minus 1 °C up to 90 days with min ageing and no CI. Chlorine wash and carbendazim dip minimized decay losses. Juice content was maximal at 10 plus or minus 1 °C followed by 8 plus or minus 1 °C. Effect of temperature regimes on soluble solids, titratable acids and vitamin C content was non-significant. Flavour and acceptability scores were highest in fruits stored at 8 plus or minus 1 °C. Findings indicated that 8 plus or minus 1 °C is the optimum lowest safe temperature for long term storage of mature yellow 'Kagzi' acid limes.

Détails

  • Titre original : Response of 'Kagzi' acid lime to low temperature regimes during storage.
  • Identifiant de la fiche : 2005-2622
  • Langues : Anglais
  • Source : Int. J. Food Sci. Technol. - vol. 41 - n. 3
  • Date d'édition : 06/2004

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