Evaluation of arazá (Eugenia stipitata Mc Vaugh) fruit behaviour after wet postharvest conditioning operations
Arazá fruits are coming from the departments of Caquetá and Putumayo in Colombia. They were selected and classified according to maturity index. Then, half of them were conditioned, and washed by immersion with tap water for 5 min, right after, they were sanitized with 100 ppm of sodium hypochlorite...
- Autores:
- Tipo de recurso:
- http://purl.org/coar/resource_type/c_6546
- Fecha de publicación:
- 2011
- Institución:
- Universidad Pedagógica y Tecnológica de Colombia
- Repositorio:
- RiUPTC: Repositorio Institucional UPTC
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.uptc.edu.co:001/16487
- Acceso en línea:
- https://revistas.uptc.edu.co/index.php/ciencias_horticolas/article/view/1159
https://repositorio.uptc.edu.co/handle/001/16487
- Palabra clave:
- Washing
Disinfections
Conservation
Agriculture
Lavado
Desinfección
Conservación
Agricultura
- Rights
- License
- https://creativecommons.org/licenses/by-nc/4.0/
| Summary: | Arazá fruits are coming from the departments of Caquetá and Putumayo in Colombia. They were selected and classified according to maturity index. Then, half of them were conditioned, and washed by immersion with tap water for 5 min, right after, they were sanitized with 100 ppm of sodium hypochlorite, and rinsed later to remove any residuals. Finally, residual humidity was removed by natural convection at room temperature. Fruits were stored for seven days at 13±1ºC and 95% HR±1. The conditioned fruits presented less decay than the controlled ones. |
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