Data/hora: 08/06/2024 18:51:34

Biblioteca(s): | Embrapa Mandioca e Fruticultura.
Data corrente: | 16/11/1995
Data da última atualização: | 16/11/1995
Autoria: | REYES, M. U.; PAULL, R. E.
Afiliação: | Department of Plant Molecular Physiology, College of tropical Agriculture and Human Resources, University of Hawaii at Monoa, Honolulu, HI 96822, USA.
Título: | Effect of storage temperature and ethylene treatment on Guava (Psidiumguajava L.) fruit ripening.
Ano de publicação: | 1995
Fonte/Imprenta: | Postharvest Biology and Technology, v.6, n.3,4, p.357-365, 1995.
ISSN: | 0925-5214
Idioma: | Inglês
Conteúdo: | Storage of guava (Psidium guajava L. cv. Beaumont) at 15 grau C delayed deterioration of quarter-yellow and half-yellow fruit and allowed gradual ripening of mature-green fruit to full color in 11 days. Ripening was delayed most by the lowest temperature (10 grau C) for the mature-green fruit, and decreasingly less for the riper fruit and higher temperatures (20grau C). Treating fruit with 100 m1 1-1 ethylene (C2H4) at 20 grau C for 24 h resulted in a significant increase in the rate of skin yellowing and softening of immature-green fruit, whereas ethylene-treated mature-green and quarter-yellow fruit did not differ from non-treated control fruit in rate of skin yellowing and softening. Titratable acidity (TA) and total soluble solids (TSS) of fruit at mature-green and later stages were not significantly affected by ethylene treatment. Immature-green fruit, whether or not treated with ethylene, became gummy and shrivelled during ripening and a higher juice viscosity.
Palavras-Chave: | Guava.
Thesaurus Nal: | ethylene; ripening; storage.
Categoria do assunto: | --
Registro original: | Embrapa Mandioca e Fruticultura (CNPMF)
Exemplares: | CNPMF - (3572-1) - ADC - AP - -- - 631.5605 -  - 631.5605 - DIS