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Registro Completo |
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Biblioteca(s): |
Embrapa Hortaliças; Embrapa Unidades Centrais. |
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Data corrente: |
18/07/2008 |
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Data da última atualização: |
29/06/2018 |
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Autoria: |
MACHADO, F. L. de C.; ALVES, R. E.; FIGUEIREDO, R. W. |
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Afiliação: |
Francisca Ligia de Castro Machado, Universidade Federal Rural do Semi-Árido/Departamento de Fitotecnia; RICARDO ELESBAO ALVES, CNPAT; Raimundo Wilane Figueiredo, Universidade Federal Rural do Semi-Árido/Departamento de Fitotecnia. |
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Título: |
Application of 1-methylcyclopropene, calcium chloride and calcium amino acid chelate on fresh-cut cantaloupe muskmelon. |
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Ano de publicação: |
2008 |
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Fonte/Imprenta: |
Pesquisa Agropecuária Brasileira, Brasília, DF, v. 43, n. 5, p. 569-574, maio 2008 |
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Idioma: |
Inglês |
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Notas: |
Título em português: Aplicação de 1-metilciclopropeno, cloreto de cálcio e quelato amino-cálcico em melão cantaloupe minimamente processado. |
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Conteúdo: |
The objective of this work was to determine the effects of postharvest application of 1-methylcyclopropene (1-MCP) and two calcium salts, applied individually or combined, on firmness and visual quality of fresh-cut muskmelon stored in air, for 18 days. Two sets of fruits, one of them exposed to 1-MCP at 300 nL L-1, were cut into cubes, dipped in deionized water, or in 1% Ca solutions as CaCl2, or in calcium amino acid chelate (Ca-chelate), placed in clamshell containers, and stored in air at 5±1oC and 90±5% RH, for 18 days. The assay was conducted using an entirely randomized design, with three replications, in a split plot array. Evaluation of visual appearance, color, flesh firmness, total soluble solids, titratable acidity, and pH was performed right after treatments, and every period of three days, up to eighteen days. Application of 1-MCP at 300 nL L-1, calcium chloride or Ca-chelate, or the combination 1-MCP and calcium, preserved initial freshness and reduced softening of the samples. Ca-chelate synergistically enhanced the effect of 1-MCP on firmness after nine days of storage, while calcium chloride improved firmness of the samples throughout storage. Ca-chelate may serve as an alternative for shelf life extension of cantaloupe fresh-cut muskmelon. |
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Palavras-Chave: |
1-MCP; 1-metilciclopropeno; Acidez titulável; Amino-cálcio; Coloração; Firmeza; firmeza da polpa; Produto minimamente processado; quality; Quelato; Sólidos solúveis; Vida útil; Vida-de-prateleira. |
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Thesagro: |
Armazenamento; Cloreto de Cálcio; Cor; Cucumis Melo; Melão; Ph; Processamento Mínimo; Qualidade; Vida de Prateleira. |
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Thesaurus Nal: |
firmness; shelf life; storage. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/AI-SEDE/44189/1/43n05a03.pdf
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Marc: |
LEADER 02671naa a2200457 a 4500
001 1124994
005 2018-06-29
008 2008 bl uuuu u00u1 u #d
100 1 $aMACHADO, F. L. de C.
245 $aApplication of 1-methylcyclopropene, calcium chloride and calcium amino acid chelate on fresh-cut cantaloupe muskmelon.
260 $c2008
500 $aTítulo em português: Aplicação de 1-metilciclopropeno, cloreto de cálcio e quelato amino-cálcico em melão cantaloupe minimamente processado.
520 $aThe objective of this work was to determine the effects of postharvest application of 1-methylcyclopropene (1-MCP) and two calcium salts, applied individually or combined, on firmness and visual quality of fresh-cut muskmelon stored in air, for 18 days. Two sets of fruits, one of them exposed to 1-MCP at 300 nL L-1, were cut into cubes, dipped in deionized water, or in 1% Ca solutions as CaCl2, or in calcium amino acid chelate (Ca-chelate), placed in clamshell containers, and stored in air at 5±1oC and 90±5% RH, for 18 days. The assay was conducted using an entirely randomized design, with three replications, in a split plot array. Evaluation of visual appearance, color, flesh firmness, total soluble solids, titratable acidity, and pH was performed right after treatments, and every period of three days, up to eighteen days. Application of 1-MCP at 300 nL L-1, calcium chloride or Ca-chelate, or the combination 1-MCP and calcium, preserved initial freshness and reduced softening of the samples. Ca-chelate synergistically enhanced the effect of 1-MCP on firmness after nine days of storage, while calcium chloride improved firmness of the samples throughout storage. Ca-chelate may serve as an alternative for shelf life extension of cantaloupe fresh-cut muskmelon.
650 $afirmness
650 $ashelf life
650 $astorage
650 $aArmazenamento
650 $aCloreto de Cálcio
650 $aCor
650 $aCucumis Melo
650 $aMelão
650 $aPh
650 $aProcessamento Mínimo
650 $aQualidade
650 $aVida de Prateleira
653 $a1-MCP
653 $a1-metilciclopropeno
653 $aAcidez titulável
653 $aAmino-cálcio
653 $aColoração
653 $aFirmeza
653 $afirmeza da polpa
653 $aProduto minimamente processado
653 $aquality
653 $aQuelato
653 $aSólidos solúveis
653 $aVida útil
653 $aVida-de-prateleira
700 1 $aALVES, R. E.
700 1 $aFIGUEIREDO, R. W.
773 $tPesquisa Agropecuária Brasileira, Brasília, DF$gv. 43, n. 5, p. 569-574, maio 2008
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Embrapa Unidades Centrais (AI-SEDE) |
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