2021
DOI: 10.33448/rsd-v10i6.15446
|View full text |Cite
|
Sign up to set email alerts
|

Effect of storage temperature on the quality of marolo fruit (Annona crassiflora Mart) “in natura”

Abstract: The adequacy of the best storage temperature for fruits and vegetables is an essential measure that helps in maintaining quality and extending shelf life. In this sense, this work aimed to study the influence of temperature on the quality of the marolo (Annona crassiflora Mart) “in natura”, where the fruits were washed, sanitized with 1,216 µM hypochlorite solution, and stored at 4 different temperatures (0, 6, 12, and 20 ° C) controlling the relative humidity (80 to 90%). The parameters color L*a*b*, pH, titr… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
1

Citation Types

0
1
0

Year Published

2022
2022
2023
2023

Publication Types

Select...
2

Relationship

0
2

Authors

Journals

citations
Cited by 2 publications
(1 citation statement)
references
References 16 publications
0
1
0
Order By: Relevance
“…Annona crassiflora fruit pulp showed 8.37 °Brix soluble solids, titratable acidity of 0.66 g of citric acid per 100 g. The amounts of metals, moisture, proteins, fiber, and sugars changed during the maturation of the fruit. The total amounts of sugars, as well as soluble and insoluble pectin and other parameters, were affected by the storage temperature of the fruits [ 17 , 18 , 19 ].…”
Section: Introductionmentioning
confidence: 99%
“…Annona crassiflora fruit pulp showed 8.37 °Brix soluble solids, titratable acidity of 0.66 g of citric acid per 100 g. The amounts of metals, moisture, proteins, fiber, and sugars changed during the maturation of the fruit. The total amounts of sugars, as well as soluble and insoluble pectin and other parameters, were affected by the storage temperature of the fruits [ 17 , 18 , 19 ].…”
Section: Introductionmentioning
confidence: 99%