Data/hora: 16/06/2024 09:20:30

Biblioteca(s): | Embrapa Mandioca e Fruticultura.
Data corrente: | 05/09/1995
Data da última atualização: | 05/09/1995
Autoria: | PAULL, R. E.; ROHRBACH, K. G.
Afiliação: | Universit of Hawaii at Monoa, Honolulu, HI 96822.
Título: | Juice Characteristicas and Internal Atmosphere of Waxed `Smooth Cayenne' Pineapple Fruit
Ano de publicação: | 1982
Fonte/Imprenta: | J. Amer. Soc. Hort. Sci. v.107, n.3, p.448-452, 1982
Idioma: | Inglês
Conteúdo: | Waxing fruit of fresh pineapple (Ananas comosus (L.) Merr.) with a polyethylene-paraffin mixture influenced a number of juice characteristics as wel as internal fruit atmosphere composition. Juice pH declined less and total acidity increased less with increased storage at 8C when fruit were waxed. Total soluble solids decreased from 16 to 15 B with 4 weeks storage at 8 with waxing having no effect. During the 3rd week at 8, total ascorbic acid levels decreased from an initial value of 65 mg/liter juice to less than 5mg/liter in unwaxed fruit, and to 35 mg/liter in fruit waxed with 20% v/v wax-water. Increasing wax concentration increased the retention of juice ascorbic acid. absorbance at 267nm in unchilled fruit was related to shell color. Juice absorbance atat 267 nm decreased with storage time, with a greater decline in more mature fruit, without effect from varying wax pH or percent polyethylene.The internal fruit gas atmosphere varied with coating concentration.
Palavras-Chave: | Chiling injury; Endogenous brown spot; Internal browning.
Thesagro: | Ananás Comosus.
Categoria do assunto: | --
Registro original: | Embrapa Mandioca e Fruticultura (CNPMF)
Exemplares: | CNPMF - (16021-1) - ADC - SP - -- -  -  - 10.022 - DIS