บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effect of postharvest treatment with calcium on jabuticaba fruit storage.

Mota, W. F. Da, Salomao, L. C. C., Pereira, M. C. T., and Cecon, P. R.

Revista Brasileira de Fruticultura. Volume 24, Issue 1, Year: 2002. Pages 49-52.

2002

บทคัดย่อ

Effect of postharvest treatment with calcium on jabuticaba fruit storage.

Jabuticaba is known to be a highly perishable fruit with a short storage life. In experiments conducted in the state of Minas Gerais, Brazil, CaCl2 solutions were used to increase storage life of jabuticaba (Myrciaria jaboticaba). Fruits were harvested at full maturity stage, immersed in a CaCl2 solution (40 g/litre) for 0.5, 10, 20 and 40 minutes, and stored at room temperature for 6 days. Fruit firmness duration increased with treatment duration, without effect on fresh mass loss. In all the immersion treatments, loss of firmness and fresh matter increased with storage time. Longer immersion time reduced respiration rate. Respiration reduction was observed for 4 days after harvest, followed by increase after 6 days. Acidity increased during storage, then reduced at immersion for 0-20 minutes, and increased between 40 and 60 minutes. It is concluded that calcium chloride did not significantly increase the marketing time of jabuticaba.