TY - JOUR
T1 - Comportamiento de frutos de zapote mamey (Pouteria sapota) en atmósferas con bajo O2 y moderado Co2
AU - Morales, Arturo Martínez
AU - Tejacal, Irán Alia
AU - Guadarrama, Salvador Valle
AU - León, Ma Teresa Colinas
AU - Martínez, Víctor López
AU - Baños, Silvia Bautista
AU - Rodríguez, María Andrade
AU - Villegas Torres, Óscar G.
AU - Sánchez, Dagoberto Guillén
PY - 2008
Y1 - 2008
N2 - In this work we evaluated the storage of sapote mamey (Pouteria sapota (Jacq.) H. E. Moore & Stearn) fruits in controlled atmospheres (CA) with low O2 and moderate CO2, regarding the postharvest shelf life. Fruits from Jalpa de Méndez, Tabasco, México, at physiological maturity were used. Three CA treatments were applied at 12°C and 95 % RH, in O2/CO2 porcentual concentrations: 5/2, 5/4 and air (control). After 7, 14, 21 and 28 d of treatment ripening was evaluated at 28°C and 80 % RH. The CA delayed ripening in relation to control and maintained fruits at preclimacteric stage, so that ripening requerid 4 to 6 d. Ripening increased total soluble solids (TTS) to values between 20 and 25 %, except in fruits of the treatment 5/4 applied for 28 d, where TTS was 15.5 %. A similar situation occurred with total sugar content. The best treatment was 5 % O2 and 2 % CO2, since with 5/4 ripening was achieved even after 28 d, but the capacity to develop adequate sensorial characteristics was lost.
AB - In this work we evaluated the storage of sapote mamey (Pouteria sapota (Jacq.) H. E. Moore & Stearn) fruits in controlled atmospheres (CA) with low O2 and moderate CO2, regarding the postharvest shelf life. Fruits from Jalpa de Méndez, Tabasco, México, at physiological maturity were used. Three CA treatments were applied at 12°C and 95 % RH, in O2/CO2 porcentual concentrations: 5/2, 5/4 and air (control). After 7, 14, 21 and 28 d of treatment ripening was evaluated at 28°C and 80 % RH. The CA delayed ripening in relation to control and maintained fruits at preclimacteric stage, so that ripening requerid 4 to 6 d. Ripening increased total soluble solids (TTS) to values between 20 and 25 %, except in fruits of the treatment 5/4 applied for 28 d, where TTS was 15.5 %. A similar situation occurred with total sugar content. The best treatment was 5 % O2 and 2 % CO2, since with 5/4 ripening was achieved even after 28 d, but the capacity to develop adequate sensorial characteristics was lost.
KW - Controlled atmospheres
KW - Pouteria sapota
KW - Refrigeration
UR - http://www.scopus.com/inward/record.url?scp=55949108184&partnerID=8YFLogxK
M3 - Artículo
SN - 0187-7380
VL - 31
SP - 53
EP - 59
JO - Revista Fitotecnia Mexicana
JF - Revista Fitotecnia Mexicana
IS - 3 SPEC. ISS.
ER -