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首页> 外文期刊>CyTA Journal of Food >Post-harvest quality evaluation of physico-chemical and chemical characteristics in umbu fruit at different storage conditions Evaluaci???3n de la calidad postcosecha de las caracter???-sticas f???-sico-qu???-micas y qu???-micas en el fruto de umbu a diferentes co
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Post-harvest quality evaluation of physico-chemical and chemical characteristics in umbu fruit at different storage conditions Evaluaci???3n de la calidad postcosecha de las caracter???-sticas f???-sico-qu???-micas y qu???-micas en el fruto de umbu a diferentes co

机译：不同贮藏条件下翁布果的理化特性的收获后质量评价生理特性的收获后质量评价???-Psycho-qu ???-micas y什么???-翁布的水果中的云母到不同的公司

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摘要

Umbu ( Spondias tuberosa Arruda C???￠mara) fruit was analyzed for its physical, physico-chemical, and chemical characteristics at two stages of its physiological maturity (half-ripe and ripe). Half-ripe fruit was stored at different conditions: (1) ambient (27???????±????2 ???°C and 60?￠????75% relative humidity) and (2) at refrigeration (9???????±????2 ???°C and 40?￠????60% relative humidity) conditions. With the advance of maturation, the reducing sugars and soluble solids concentrations increased, while that of the titratable acidity and ascorbic acid contents decreased. The half-ripe fruits could be stored at refrigerated conditions for a longer period (10 days) when compared with the fruits stored at ambient conditions (only 6 days) without presenting any sign of senescence in the fruit. The higher index of ???°brix/acidity (6.81) in the fruits stored at refrigeration temperature for 10 days made these fruits much more appreciable from an organoleptic flavor standpoint when compared with fruits stored for only 6 days at ambient conditions.
机译：分析了Umbu（Spondias tuberosa Arruda C ??? ￠ mara）水果在其生理成熟的两个阶段（半熟和成熟）的物理，物理化学和化学特性。半熟水果在不同的条件下存储：（1）环境温度（27°C±2°C和60°C 75％相对湿度）和（2 ）在冷藏（9℃±2℃和40℃相对湿度60％）条件下。随着成熟的进行，还原糖和可溶性固形物的浓度增加，可滴定酸度和抗坏血酸的含量降低。与在环境条件下储存的水果（仅6天）相比，半熟水果可以在冷藏条件下储存更长的时间（10天），而在水果中没有任何衰老迹象。与在环境条件下仅储存6天的水果相比，在冷藏温度下储存10天的水果的较高的白利糖度/酸度指数（6.81）使得这些水果从感官风味的角度来看更容易察觉。

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