ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Calcium and pectin content of frozen acerola treated with postharvest calcium.

Alves, R. E., Filgueiras, H. A. C., Chitarra, A. B., Figueiredo, R. W. de, and Praca, E. F.

Proceedings of the Interamerican Society for Tropical Horticulture. Vol. 45, p. 8-11, 2002.

2002

บทคัดย่อ

Experiments were carried out using the facilities of MAISA, a producing and processing company in Mossoro, Rio Grande do Norte, Brazil, with the aim of evaluating the effect of calcium with or without additives on the quality of frozen acerola during storage. After harvest and selection, fruit were treated by immersion (2 minutes) and frozen (-20 deg C/24 h). For the first assay, fruit were dipped in solutions containing 0, 50, 100 or 200 mM Ca. For the second, 0.5% citric acid plus 0.03% ascorbic acid was added to the Ca solutions. Frozen fruit were packed in 250 g bags, arranged in 18 kg cardboard boxes and stored for 4 months at -20 deg C. Fruit were evaluated monthly for freeze damage, pH, acidity, soluble solids and vitamin C contents, and at the end of the assays, for anthocyanin content. The best results for red colour retention were obtained with 200 mM Ca with or without additives. The use of additives resulted in the highest levels of anthocyanin, except when associated to 200 mM Ca. In general, no significant changes in internal quality were observed during 4 months of storage.