| Full text | |
| Author(s): |
Leandra Oliveira Santos
[1]
;
José Fernando Durigan
[2]
;
Ramilo Nogueira Martins
[3]
;
Cristiane Maria Ascari Morgado
[4]
Total Authors: 4
|
| Affiliation: | [1] Universidade Estadual Paulista Júlio de Mesquita Filho. Faculdade de Ciências Agrárias e Veterinárias
[2] Universidade Estadual Paulista Júlio de Mesquita Filho. Faculdade de Ciências Agrárias e Veterinárias. Departamento de Tecnologia
[3] Universidade Estadual Paulista Júlio de Mesquita Filho. Faculdade de Ciências Agrárias e Veterinárias
[4] Universidade Estadual Paulista Júlio de Mesquita Filho. Faculdade de Ciências Agrárias e Veterinárias
Total Affiliations: 4
|
| Document type: | Journal article |
| Source: | Ciência e Agrotecnologia; v. 34, n. 6, p. 1514-1521, 2010-12-00. |
| Abstract | |
The objective of this work was to test of effect of treatment with fungicides and its combination with hydrothermal on the conservation and pos-harvest quality of 'Palmer' mangoes (Mangifera indica L.) stored at atmosphere conditions for 12 days. The fruits had been harvested in the stages of physiological maturation (purple-red rind), transferred to the laboratory where they were separated by color and absence of injuries and then underwent hydrothermal (53° C for 10') and/or chemical treatment with the fungicides dodecil dimethyl ammonium chloride at 120 ppm (12%) and imazalil at 1000 ppm (50%). After drying, fruits were stored at room temperature (23±2° C, 63±5% RH) for 12 days and analyzed every three days for rots, appearance, coloration of the rind and the pulp, weight and firmness loss, respiratory rate, and levels of soluble solids, titable acidity and ascorbic acid in the pulp. The experiment was arranged in completely randomized design, in a 5 x 5 factorial scheme, with 4 replicates. Experimental units comprised nine fruits. No withering signs were observed in any of the treatments until the sixth day of storage. The combination of hydrothermal and fungicide treatments were not efficient in controlling rots. A shelf life of ten days was observed in 'Palmer' mangoes stored at 23° C, which was limited by fruit appearance. (AU) | |