Delay of ripening of ‘Pedro Sato’ guava with 1-methylcyclopropene

Bassetto, Eliane; Jacomino, Ângelo Pedro; Pinheiro, Ana Luíza; Kluge, Ricardo Alfredo

doi:10.1016/j.postharvbio.2004.08.003

Cited by 97 publications

(63 citation statements)

References 19 publications

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“…1). The retention of sensory quality of bell pepper fruits with 1-MCP treatments is in accordance with earlier observations for pear (Mahajan et al, 2010), guava (Bassetto et al, 2005), apricots (Fan et al, 2002). Further, the fruits treated with 1000 ppb (8.19), MCP significantly retained highest overall acceptability (8.19) compared to other treatments after 28 days of storage at 10 2 .…”

Section: Resultssupporting

confidence: 92%

Improvement of Postharvest Keeping Quality of Bell Pepper (Capsicum annum L.) Fruits Treated with Different Chemicals following Cold Storage

Thakur¹,

Jyoti²,

Kumar³

et al. 2017

Int.J.Curr.Microbiol.App.Sci

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Section: Resultssupporting

confidence: 92%

Improvement of Postharvest Keeping Quality of Bell Pepper (Capsicum annum L.) Fruits Treated with Different Chemicals following Cold Storage

Thakur¹,

Jyoti²,

Kumar³

et al. 2017

Int.J.Curr.Microbiol.App.Sci

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“…O aumento da acidez titulável pode ser explicado, em parte, pelo aumento no teor de ácido ascórbico, o qual também foi verificado em todos os tratamentos. Bassetto (2005) observou aumento na acidez de goiabas 'Pedro Sato' tratadas com 1-metilciclopropeno. Segundo Azzolini (2004), em goiabas colhidas no estádio 2 (cor da casca mudando de verde-escuro para verde-claro) a acidez titulável foi crescente até o quarto dia após a colheita.…”

Section: Resultsunclassified

Recobrimento de goiabas com filmes proteicos e de quitosana

Cerqueira¹,

Jacomino²,

Sasaki³

et al. 2011

Bragantia

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ResumoEste trabalho teve como objetivo determinar o efeito de recobrimentos proteicos e de quitosana na conservação de goiabas 'Kumagai'. Utilizaram-se recobrimentos de quitosana com e sem glicerol (1:1) nas concentrações de 2%, 4% e 6%, concentrado proteico de soro de leite (CPSL) com glicerol (1:1) nas concentrações de 6% e 8% e glúten com glicerol (1:1) a 10% e 12%. Os recobrimentos foram aplicados por imersão das goiabas nas soluções por 10 segundos e posterior à secagem em temperatura ambiente com ventilação forçada. Em seguida as frutas foram armazenadas em condição ambiente (22±2 ºC e 70±5% UR) durante oito dias. O tratamento com quitosana 6% sem glicerol impediu o amadurecimento das frutas, odor alcoólico no oitavo dia. Com exceção do tratamento com quitosana a 6%, nos tratamentos os efeitos foram semelhantes e não alteraram o tempo de conservação das goiabas.Palavras-chave: Psidium guajava, pós-colheita, coberturas comestíveis, polissacarídeos, glúten, soro de leite. Protein and chitosan coatings on guavas AbstractThe objective of this study was to evaluate the effects of chitosan and protein coatings on the conservation of 'Kumagai' guavas. Chitosan coatings with and without glycerol (1:1) at 2; 4 and 6% concentrations, whey protein concentrate (WPC) coatings with glycerol (1:1) at 6 and 8% concentrations and gluten with glycerol coatings (1:1) at 10 and 12% concentrations were used. Coatings were applied by dipping guavas in the solutions for 10 seconds and dried at room temperature in a forced air circulation chamber. Subsequently, fruit were stored at room temperature (22±2 ºC and 70±5%RH) for 8 days. Chitosan coating at 6% without glycerol prevented fruit ripening and fruit gave off an alcoholic smell on the 8 th day. Apart from the chitosan coating at 6%, the other treatments caused similar responses when compared to control group within the fruit conservation period considered.

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“…It was observed that guava is a climacteric fruits that ripens rapidly, highly perishable, and shelf-life period's ranges from 2 to 3 days at room temperatures at 25°C and 1 week at 20°C (Bassetto et al 2005;Jacomino et al 2001b;Bron et al 2005;Chitarra et al 2002). Reyes and Paull (1995) observed that mature green guavas attained full yellow colour in 11 days of storage at 12 and 15°C.…”

Section: Equilibrium Timementioning

confidence: 99%

Design and development of modified atmosphere packaging system for guava (cv. Baruipur)

2012

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Modified atmosphere packaging (MAP) is a dynamic system during which respiration and permeation occur simultaneously. Hence factors affecting both respiration and permeation were considered for designing a package. In the design of MA packages for guava (cv. Baruipur) a total of 13 variables were considered. The independent variables includes: weight of fruits, surface area of packaging film, free volume of the package, thickness of the film and permeabilities of film to O 2 and CO 2 gas. The fixed variables considered were: the surrounding gas composition and temperature, the respiration rates for O 2 consumption and CO 2 evolution, and the equilibrium gas compositions to be attained in the package so that the fruit's shelf-life is extended. Two types of MA packages, having package size of 19 cm× 19 cm for a fill weight of 1,000±100 g were developed. Packages were designed to accommodate a fill weight range of 0.90-1.10 kg. Various package parameters were optimized to facilitate establishment of dynamic equilibrium at target levels of O 2 and CO 2 concentration in the package. The storage study of MA packages was performed at 10, 15, 20 and 25°C temperatures. The performance of film packages was evaluated for their ability to establish equilibrium at target levels and to extend the shelf life of the packaged fruit. The MA packaging system increased the shelf life of guava by 128-200 % compared to the unpacked fruits at various storage temperatures with a quality comparable with the freshly harvested commodity.

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Delay of ripening of ‘Pedro Sato’ guava with 1-methylcyclopropene

Cited by 97 publications

References 19 publications

Improvement of Postharvest Keeping Quality of Bell Pepper (Capsicum annum L.) Fruits Treated with Different Chemicals following Cold Storage

Improvement of Postharvest Keeping Quality of Bell Pepper (Capsicum annum L.) Fruits Treated with Different Chemicals following Cold Storage

Recobrimento de goiabas com filmes proteicos e de quitosana

Design and development of modified atmosphere packaging system for guava (cv. Baruipur)

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