Open Access387 Carbon Dioxide Enrichment in Mamoncillo Fruit (Melicoccus bijugatus Jacq.) during Storage
Author(s) -
J.E. Manzano-Méndez,
Dámaso Bautista
Publication year - 1999
Publication title -
hortscience
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.518
H-Index - 90
eISSN - 2327-9834
pISSN - 0018-5345
DOI - 10.21273/hortsci.34.3.510e
Subject(s) - citric acid , sugar , chemistry , carbon dioxide , ripening , controlled atmosphere , nitrogen , food science , horticulture , reducing sugar , zoology , biology , organic chemistry
Mamoncillo fruit, which are very perishable, were harvested at mature ripening stage and stored at gas atmospheres containing of 5.1% CO 2 , 5.6 % oxygen and 89.3% nitrogen, during 17 days at 10 and 15 ± 2 °C. Characteristics studied were the percent soluble solid content, pH, tritatable acidity (expressed as citric acid), reducing sugars, and total sugars. The SST content showed values ranged between 20.37% to 22.30%, which were high values, but did not show significant differences in the treatments. The pH values were between 3.4 and 3.8 and were highly significant in the interaction between temperature and storage time. The tritatable acidity reported values from 0.99 to 2.24 (as percent citric acid), which had similar behavior in the fruit treated or not with CO 2 . Reducing sugar values were between 7.79 and 17.99 g•100 g -1 (in base to fresh weight), with highest values at higher storage temperature without CO 2 atmosphere. Some times these fruit could be sweeter, such as in this case where the total sugar reached the highest values from 12.92 to 20.64 g•100 g -1 , resulting in higher value fruit stored during 3 weeks with CO 2 treatment at 15 ± 2 °C. Fruit kept good conditions during 3 weeks stored at 15 ± 2 °C.