Wax and starch film in orange cv. pera stored under refrigeration
DOI:
https://doi.org/10.5433/1679-0359.1996v17n1p83Keywords:
Citrus, Storage, Quality, Postharvest.Abstract
The objetive of this research was to check of wax and fécula film to postharvest conservation of Pera orange. The fruit were cleaned, selectioned and desinfected by immersion at 50°C/2 min. and immersion in Benomyl solution 5g/l of water at 20°C/20 min. In following, the fruits were submited by 5 différents treatments: 1 ) control; 2) fécula film (3%); 3) fécula film (5%); 4) Sta-fresh wax (1:1) and 5) Sta-fresh wax (1:2). The fruits of all treatments were stored at 10°C in B.O.D.stove. The valuations were done by 0, 7, 14, 21, 28 and 35 days about weight loss, change the color of skin, total titulable acidity, total soluble solids, ratio, texture, cizalhament and vitamin C. Finished five weeks of store, the fruits with utilization of wax (1:1) and (1: 2) showed smaller weight loss, the fruits with of fécula film (3%) and (5%) showed color of skin more green and smaller vitamin C, the fruits with utilization of wax (1:2) showed higher percentage of total soluble solids and ratio, the fruits of control showed higher percentage of total titulable acidity.
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