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首页> 外文期刊>Revista Brasileira de Fruticultura >Estádios de matura??o e qualidade pós-colheita de goiabas 'Pedro Sato'
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Estádios de matura??o e qualidade pós-colheita de goiabas 'Pedro Sato'

机译：'Pedro Sato'成熟期和收获后的品质阶段

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摘要

The objective of this work was to evaluate the influence of the maturation stages in the postharvest quality of 'Pedro Sato' guavas (Psidium guajava L.). The fruits were harvested in three maturation stages, based on the skin color , (stage 1- dark green: stage 2- light green and stage 3- yellowish green) and stored at 25±1 oC and 85±5% relative umidity. At the harvest, the three maturation stages presented distinct results to skin color, pulp firmness and relationship total soluble solids/total acydity (TSS/TA). The maximum market life period was six, four and two days after the harvest for the stages 1, 2 and 3, respectively. At the end of this period, the fruits harvested at stage 1 showed the skin color greener (ho>101.55), major acidity and minor ratio TSS/TA than the other stages. The fruits harvested on the 2 and 3 stages did not show differences in the physico-chemical characteristics at the end of the market life period, but they show differences in the sensorial quality, where the fruits harvested at the stage 3 were better than the others.
机译：这项工作的目的是评估成熟期对'Pedro Sato'番石榴（Psidium guajava L.）收获后品质的影响。根据皮肤的颜色，在三个成熟阶段收获果实（阶段1-深绿色：阶段2-浅绿色和阶段3-黄绿色），并在25±1 oC和85±5％相对湿度下存储。在收获时，三个成熟阶段对皮肤颜色，果肉紧实度和总可溶性固形物/总酸度（TSS / TA）的关系显示出不同的结果。在第1、2和3阶段的收获后，最大市场生命周期分别为六天，四天和两天。在此阶段结束时，与其他阶段相比，阶段1收获的果实显示出更绿色的皮肤颜色（ho> 101.55），主要的酸度和次要的TSS / TA。在第2阶段和第3阶段收获的水果在市场生命周期结束时并未表现出理化特性的差异，但是在感官质量方面却表现出差异，其中在第3阶段收获的水果要优于其他水果。

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