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首页> 外文期刊>Revista Brasileira de Fruticultura >TRATAMENTO COM CLORETO DE CáLCIO NA PóS-COLHEITA RETARDA O DESVERDECIMENTO E A PERDA DE FIRMEZA DO MAM?O UENF/CALIMAN01
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TRATAMENTO COM CLORETO DE CáLCIO NA PóS-COLHEITA RETARDA O DESVERDECIMENTO E A PERDA DE FIRMEZA DO MAM?O UENF/CALIMAN01

机译：收获后药渣中氯化钙的处理方法？U UDF / CALIMAN01

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摘要

In order to prolong the shelf life and maintain the quality of Papaya/UENF/Caliman01, different concentrations of CaCl2 applied by vacuum infiltration were tested. The fruit were separated into six groups: control (no treatment) and treatments with CaCl2 at 0%, 2%, 4%, 6%, and 8% CaCl2 (w/v), applied by immersion under vacuum during 3 min at 50kPa tension. Further analysis was then performed with respect to weight loss, fruit firmness, mesocarp firmness, hue angle color, soluble solids (SS), titratable acidity (TA), ascorbic acid, total sugars, and the SS/TA ratio. The calcium treatment did not affect the weight loss, which generally increased over time. However, the fruit remained green and firm longer when treated with CaCl2 at 6% and 8% (w/v). The use of CaCl2 did not affect chemical fruit characteristics such as soluble solids, titratable acidity, and SS/TA ratio, but did decrease the synthesis of ascorbic acid and the degradation of soluble sugars.
机译：为了延长货架期并保持木瓜/ UENF / Caliman01的质量，测试了通过真空渗透施加的不同浓度的CaCl2。将果实分为六组：对照组（不处理）和0％，2％，4％，6％和8％CaCl2（w / v）的CaCl2处理，在50kPa下于真空中浸泡3分钟张力。然后针对重量减轻，水果硬度，中果皮硬度，色相角颜色，可溶性固体（SS），可滴定酸度（TA），抗坏血酸，总糖和SS / TA比进行进一步分析。钙处理不影响体重减轻，体重减轻通常随时间而增加。但是，当分别用6％和8％（w / v）的CaCl2处理时，该果实保持绿色且结实更长。 CaCl2的使用不会影响水果的化学特性，例如可溶性固形物，可滴定的酸度和SS / TA比，但会降低抗坏血酸的合成和可溶性糖的降解。

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