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Registro Completo |
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Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
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Data corrente: |
16/11/1995 |
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Data da última atualização: |
16/11/1995 |
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Autoria: |
REYES, M. U.; PAULL, R. E. |
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Afiliação: |
Department of Plant Molecular Physiology, College of tropical Agriculture and Human Resources, University of Hawaii at Monoa, Honolulu, HI 96822, USA. |
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Título: |
Effect of storage temperature and ethylene treatment on Guava (Psidiumguajava L.) fruit ripening. |
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Ano de publicação: |
1995 |
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Fonte/Imprenta: |
Postharvest Biology and Technology, v.6, n.3,4, p.357-365, 1995. |
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ISSN: |
0925-5214 |
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Idioma: |
Inglês |
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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. |
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Palavras-Chave: |
Guava. |
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Thesaurus Nal: |
ethylene; ripening; storage. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01516naa a2200193 a 4500
001 1634174
005 1995-11-16
008 1995 bl uuuu u00u1 u #d
022 $a0925-5214
100 1 $aREYES, M. U.
245 $aEffect of storage temperature and ethylene treatment on Guava (Psidiumguajava L.) fruit ripening.
260 $c1995
520 $aStorage 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.
650 $aethylene
650 $aripening
650 $astorage
653 $aGuava
700 1 $aPAULL, R. E.
773 $tPostharvest Biology and Technology$gv.6, n.3,4, p.357-365, 1995.
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Registro original: |
Embrapa Mandioca e Fruticultura (CNPMF) |
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| 1. |  | OLIVEIRA, J. G.; FONSECA, M. J. de O.; MORALES, L. M. M.; PAULL, R. E. Colheita e Pós-colheita. In: SALOMÃO, L. C. C.; SIQUEIRA, D. L. de; BORÉM, A. (Ed.). Mamão: do Plantio à Colheita. Viçosa, MG: Editora UFV, 2020, cap. 11, p. 236-263.| Tipo: Capítulo em Livro Técnico-Científico |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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