• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Acta Agronomica >Potassium permanganate effects on the quality and post-harvest conservation of sapodilla ( Manilkara zapota (L.) P.Royen) fruits under modified atmosphere
【24h】

Potassium permanganate effects on the quality and post-harvest conservation of sapodilla ( Manilkara zapota (L.) P.Royen) fruits under modified atmosphere

机译：高锰酸钾对改良气氛下人心果果实品质和收获后保存的影响

获取原文
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Sapodilla (Manilkara zapota (L.) P. Royen) is a climacteric fruit, very perishable, with high metabolic activity, rapid ripening and reduced storage time at room temperature, thus making difficult its commercialization. However, this research aimed to evaluate the effect of potassium permanganate (KMnO4) on the quality and post-harvest conservation of sapodilla fruit under modified atmosphere at room temperature. The sapodilla fruits were harvested when they reached physiological maturity and then accommodated in Styrofoam trays with PVC film coating. Within each package, KMnO4 were placed at different concentrations (0, 0.250, 0.375, and 0.500 g of KMnO4 per kg of fruit, respectively), impregnated in vermiculite. In addition, were kept in storage at room temperature (25 ± 1 °C and 54 ± 5% RU) for fifteen days, with fruit quality analysis every five days. The potassium permanganate doses influenced the sapodilla fruit quality, wherein the concentration of 0.375 g of KMnO4 per kg of fruit was the most efficient, retarding the loss of firmness and vitamin C degradation of sapodilla fruits throughout five days storage under modified atmosphere at room temperature. The sapodilla fruit postharvest life stored under modified atmosphere with potassium permanganate 25 ± 1 °C and 54 ± 5% RU, is ten days.
机译：人心果（Manilkara zapota（L.）P. Royen）是一种更年期的水果，极易腐烂，具有较高的代谢活性，快速成熟并在室温下保存时间短，因此难以商业化。然而，本研究旨在评估高锰酸钾（KMnO4）对人参果实品质和收获后贮藏在室温下的改良气氛的影响。人参果实达到生理成熟时收获，然后容纳在带有PVC薄膜涂层的聚苯乙烯泡沫塑料托盘中。在每个包装中，将KMnO4置于不同浓度（每千克水果分别含0、0.250、0.375和0.500 g的KMnO4），并浸渍在ver石中。此外，将其在室温（25±1°C和54±5％RU）下保存15天，每五天进行一次水果质量分析。高锰酸钾的剂量会影响人心果的品质，其中每公斤水果0.375 g的KMnO4浓度是最有效的，在室温下于改良气氛下储存五天，可延缓人心果的硬度损失和维生素C降解。人参果实在改良气氛下用高锰酸钾25±1°C和54±5％RU储存后的收获后寿命为10天。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号