Miyagawa satsumas treated or not treated with imazalil and left unwrapped or wrapped with two different plastic films were stored at 20-22°C for 30 days. Transpiration in unwrapped fruit caused a rapid decline in freshness and a loss of commercial value, while no important changes occurred in pH, titratable acidity, total soluble solids and vitamin C content. The film (MR) that was more permeable to gases and water vapour in combination with imazalil had a positive effect on the chemical and sensory evolution of the fruit with minimal losses due to decay. Use of the other film (MY) was detrimental to fruit quality and caused a higher incidence of decay.
Quality of film wrapped "Miyagawa" satsumas stored at 20-22°C
D'Aquino S;Palma A
2003
Abstract
Miyagawa satsumas treated or not treated with imazalil and left unwrapped or wrapped with two different plastic films were stored at 20-22°C for 30 days. Transpiration in unwrapped fruit caused a rapid decline in freshness and a loss of commercial value, while no important changes occurred in pH, titratable acidity, total soluble solids and vitamin C content. The film (MR) that was more permeable to gases and water vapour in combination with imazalil had a positive effect on the chemical and sensory evolution of the fruit with minimal losses due to decay. Use of the other film (MY) was detrimental to fruit quality and caused a higher incidence of decay.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
