Effects of thermal treatments on chilling injury and shelf life time of citrus reticulata blanco1

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dc.contributor.authorBalaguera López, Helber Enrique
dc.contributor.authorPalacios-Ortega, Edgar Alfonso
dc.contributor.authorLlano Consuegra, Sergio Andrés
dc.contributor.orcidPalacios-Ortega, Edgar Alfonso [0000-0003-3349-824X]
dc.contributor.orcidBalaguera López, Helber Enrique [0000-0003-3133-0355]
dc.date.accessioned2019-10-22T15:06:16Z
dc.date.available2019-10-22T15:06:16Z
dc.date.issued2019
dc.description.abstractenglishThe ‘Arrayana’ mandarin (Citrus reticulata Blanco) is considered the variety most widely grown in Colombia. Despite being a non-climacteric fruit, it has a short postharvest life. In order to evaluate the effects of thermal treatments on the chilling injury and shelf life time of this cultivar, ripe fruits were selected and submitted to the following treatments: non-treated fruit (control); hot water at 50 ºC for 5 min; hot water at 53 ºC for 3 min; intermittent warming in 8-day cycles at 2 ºC + 1 day at 18 ºC; and intermittent warming in 12-day cycles at 2 ºC + 1 day at 18 ºC. The fruits were stored at 2 ºC for 40 days and then left for one week at room temperature. The thermal treatments decreased the chilling injury in the mandarin fruits during the shelf life time, with the intermittent warming treatments being the most favourable ones (mainly in cycles of 12 days at 2 ºC + 1 day at 18 ºC), because, besides decreasing the chilling injuries and electrolytes leakage, they promoted a higher carotenoid biosynthesis and epidermis colouring, without negative effects on the fruit internal quality.eng
dc.format.mimetypeapplication/pdf
dc.identifier.doihttps://dx.doi.org/10.1590/1983-40632019v4956821
dc.identifier.instnameinstname:Universidad El Bosquespa
dc.identifier.issn1517-6398
dc.identifier.reponamereponame:Repositorio Institucional Universidad El Bosquespa
dc.identifier.repourlrepourl:https://repositorio.unbosque.edu.co
dc.identifier.urihttps://hdl.handle.net/20.500.12495/1817
dc.language.isoeng
dc.publisherUniversidad El Bosquespa
dc.publisher.journalPesquisa Agropecuária Tropicalspa
dc.relation.ispartofseriesPesquisa Agropecuária Tropical, 1517-6398, Vol. 49, 2019spa
dc.relation.urihttps://www.scielo.br/scielo.php?script=sci_arttext&pid=S1983-40632019000100232&tlng=en
dc.rightsAttribution 4.0 International*
dc.rights.accessrightsinfo:eu-repo/semantics/openAccess
dc.rights.accessrightshttps://purl.org/coar/access_right/c_abf21
dc.rights.creativecommons2019
dc.rights.localAcceso abiertospa
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/*
dc.subject.agrovocTratamiento térmicospa
dc.subject.agrovocCalidad de los alimentosspa
dc.subject.agrovocSatsumaspa
dc.subject.keywordsMandarinspa
dc.subject.keywordsEpidermis colorspa
dc.subject.keywordsPostharvest qualityspa
dc.titleEffects of thermal treatments on chilling injury and shelf life time of citrus reticulata blanco1spa
dc.typearticlespa
dc.type.hasversioninfo:eu-repo/semantics/publishedVersion
dc.type.localartículospa

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