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Utilisation du chlorure de calcium lors de la conservation des goyaves (Psidium guajava L.) après récolte.

Utilização de cloreto de cálcio na conservação pós-colheita de frutos de goiabeira (Psidium guajava L.).

Auteurs : SILVA A. P. da, BASSETTO E., DAIUTO A. R., et al.

Type d'article : Article

Résumé

This study was conducted to investigate the effect of calcium chloride in the postharvest conservation of red guava under refrigerated conditions. The fruits were immersed for 30 minutes in different concentrations of calcium chloride (0, 3, 6, 9 and 12%), and stored for 21 days at 10 °C and 90-95% relative humidity. Calcium chloride had no effect on weight loss and titratable acidity, but was effective in maintaining fruit firmness when applied at a concentration of 12%. Calcium chloride at 9% recorded the highest vitamin C content, while calcium chloride at 3 and 12% recorded the lowest total soluble solids.

Détails

  • Titre original : Utilização de cloreto de cálcio na conservação pós-colheita de frutos de goiabeira (Psidium guajava L.).
  • Identifiant de la fiche : 2003-1903
  • Langues : Portugais
  • Source : Agro-Ciencia - vol. 17 - n. 2
  • Date d'édition : 2000

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