پیوندهای مفید
آمار
| تعداد نشریات | 21 |
| تعداد شمارهها | 361 |
| تعداد مقالات | 3,794 |
| تعداد مشاهده مقاله | 5,029,789 |
| تعداد دریافت فایل اصل مقاله | 3,377,522 |
Combination effect of citric acid and hot water treatment on the quality of pulp and pericarp of rambutan fruit | ||
| Journal of Horticulture and Postharvest Research | ||
| مقاله 3، دوره 4، Issue 2 - شماره پیاپی 11، شهریور 2021، صفحه 151-162 اصل مقاله (1.31 M) | ||
| نوع مقاله: Original Article | ||
| شناسه دیجیتال (DOI): 10.22077/jhpr.2020.3522.1153 | ||
| نویسندگان | ||
| Alex Guimarães Sanches* 1؛ Ricardo Patrese Jorge Repolho2؛ Edmarcos Xavier dos Santos3؛ Keila Sousa Lima3؛ Carlos Alberto Martins Cordeiro4 | ||
| 1Department of Horticulture, Paulista State University ''Júlio de Mesquita Filho'', Jaboticabal, São Paulo, Brazil | ||
| 2Federal University of Western Pará, Brazil | ||
| 3Federal University of Pará, Campus Altamira, Faculty of Agricultural Engineering, Brazil | ||
| 4Department of Fisheries Engineering, Federal University of Pará, Bragança, Pará, Brazil | ||
| چکیده | ||
| Purpose: The oxidation of pericarp is the main one that affects the quality and acceptance of rambutan by consumers, thus, this study aimed to evaluate the isolated and combined effect of hot water and citric acid on the postharvest quality of pericarp and pulp of rambutan stored under refrigeration. Research method: Ripe fruits were immersed in a solution with hot water (45°C in 1 and 3 minutes), citric acid (1 and 3%), and in combinations between them. After the treatments, the loss of mass, soluble solids, titratable acidity, pH, vitamin C content, and browning of the pericarp and pulp was evaluated every three days during 12 days of cold storage (10°C). Findings: The combined effect of hot water for 3 minutes with 3% citric acid resulted in better quality fruits (less mass loss, less degradation of soluble solids, organic acids, and vitamin C), in addition to delaying the development of browning pericarp and pulp until the sixth day of storage. Limitations: Investigations of oxidizing enzymes were absent (equipment) to support the study results. Originality/Value: Studies involving accessible and low-cost technologies that limit physiological damage after harvest (browning of the pericarp) and preserve the quality of the rambutan are recommended. Thus, the pretreatment of rambutan with hot water for 3 minutes associated with 3% citric acid is indicated to preserve the quality of the fruit during refrigerated storage (10°C) for 12 days. | ||
| کلیدواژهها | ||
| browning؛ chemical treatment؛ hydrothermal treatment؛ exotic fruit؛ Nephelium lappaceum L | ||
| مراجع | ||
|
Andrade, de R. A., Barreto, L. F., Nacata, G., & Sauco, V. G. (2017). Advances in the propagation of rambutan tree. Journal Brazilian Fruit, 39(5), 1-16. https://doi.org/10.1590/0100-29452017690
AOAC - Association of Official Analytical Chemistry. (2012). Official Methods of Analysis of the Association of Official Analytical Chemistry. Washington DC.
Arenas, M. G. H., Nieto-Ángel, D., Damian, M. T. M., Teliz-Ortiz, D., Diaz, C. N., & Martinez, N. B. (2012). Postharvest storage of rambutan in two modified temperatures and atmospheres. Interscience Journal, 37(7), 542-546.
Barreto, L. F., Cavallari, L., De L., Venturini, G. C., Andrade, De R. A., & Martins, A. B. G. (2015). Propagation of rambutanzeiro (Nephelium lappaceum L.) by grafting. Journal Caatinga, 28(1), 176-182.
CEAGESP - Company of Warehouses and General Warehouses of São Paulo. (2016). Market Information System, São Paulo: Economy and Development Section. São Paulo.
Chitarra, M. I. F., & Chitarra, A. B. (2 Ed.). (2009). Postharvest of fruits and vegetables: physiology and handling. Lavras. Lavras: UFV.795 p.
Damodaran, S., Parkin, K. L., & Fennema, O. R. (4 Ed.). (2010). Food chemistry from Fennema. Porto Alegre: Artmed, 900 p
Ducamp-Collin, M., Ramarson, H., Lebrun, M., Self, G., & Reynes, M. (2008). Effect of citric acid and chitosan on maintaining red coloration of litchi fruit pericarp. Postharvest Biology and Technology, 49, 241-246. https://doi.org/10.1016/j.postharvbio.2008.01.009
Guimarães, J. E. R., Morgado, C. M. A., Galati, V. C., Marques, K. M., & Mattiuz, B. H. (2013). Citric acid and chitosan in the conservation of 'Bengal' lychees. Journal Brazilian Fruit, 35(3), 730-737. https://doi.org/10.1590/s0100-29452013000300009
Hafiz, A. F. A., Keat, Y. W., & Ali, A. (2017). Effect of integration of oxalic acid and hot water treatments on postharvest quality of rambutan (Nephelium lappaceum L. cv. Anak Sekolah) under modified atmosphere packaging. Journal Food Science and Technology, 54(7), 2181-2185. https://doi.org/10.1007/s13197-017-2645-1
Hajar, N., Mohamad, N., Tokiman, A., Munawar, N., Rahim, H. A., Sani, N., Azman, N., Munirah, N. A., Mayuddin, f. K., Nosarimy, I. S., Yatim, N. S. M., Rashid, M. I. A., & Shahrizan, N. S. (2017). Physicochemical properties of rambutan seed fat. Journal of Academia, 5(1), 82-91.
IAL, Instituto Adolfo Lutz (4ª Ed). (2008). Physico-chemical methods for food analysis. São Paulo.
Liu, K., Liu, J., Li, H., Yuan, C., Yuan, C., Zhong, J., & Chen, Y. (2016). Influence of postharvest citric acid and chitosan coating treatment on ripening attributes and expression of cell wall related genes in cherimoya (Annona cherimola Mill.) fruit. Scientia Horticulturae, 198, 1-11. https://doi.org/10.1016/j.scienta.2015.11.008
Manjunath, S. J., Geethalekshmy, P. R., Mini, C., Vijayaraghava, K., & Beena, R. (2018). Postharvest quality of rambutan (Nephelium lappaceum L.) associated with packaging and storage conditions. Environment Conservation Journal, 19(3), 1-16. https://doi.org/10.36953/ecj.2018.19301
Matias, R. G. P., Da Silva, D. F. P., De Lins, L. C. R., Alves, R. R., Chamh, L. C., & Salomão, L. C. C. (2012). Hydrothermal treatment to prevent darkening of the lychee pericarp. Brazilian Journal of Sustainable Agriculture, 2(1), 68-75. https://doi.org/10.21206/rbas.v2i1.60
Mditshwa, A., Magwaza, L. S., Tesfay, S. Z., & Opara, U. L. (2017). Postharvest factors affecting vitamin C content of citrus fruits: A review. Scientia Horticulturae, 218, 95-104. https://doi.org/10.1016/j.scienta.2017.02.024
Mendoza, D. B., Pantastico, E. B., & Javier, F. B. (1972). Storage and handling of rambutan (Nephelium lappaceum L.). Philippine Agricultural Scientist, 55, 322-332.
O’hare, T. J. (1995). Postharvest physiology and storage of rambutan. Postharvest Biology and Technology, 6(3-4), 189-199. https://doi.org/10.1016/0925-5214(95)00022-x
Patrignani, F., Siroli, L., Serrazanetti, D. I., Gardini, F., & Lanciotti, R. (2015). Innovative strategies based on the use of essential oils and their components to improve safety, shelf-life and quality of minimally processed fruits and vegetables. Trends in Food Science and Technology, 46(2), 311-319. https://doi.org/10.1016/j.tifs.2015.03.009
Sanches, A. G., Costa, J. M., Da Silva, M. B., Moreira, E. G. S., & Cosme, S. S. (2017). Chemical treatments to maintain postharvest quality in pitanga fruits (Eugenia uniflora L.). Nativa, 5(4), 257-262. https://doi.org/10.5935/2318-7670.v05n04a05
Sanches, A. G., Silveira, A. G., Da Silva, M. B., Moreira, E. G. S., & Cordeiro, C. A. M. (2018). Postharvest storage of rambutan (Nephelium lappaceum L.) under passive modified atmosphere. Amazonian Journal of Plant Research, 2(1), 117-126. https://doi.org/10.26545/ajpr.2018.b00016x
Santiago, M. R. C., Freitas, P. H. B. F., Uchôa, N. R., & Boeira, L. S. (2019). Study to verify the potential of using rambutan as a raw material for the production of fermented. Journal of Education, Science and Technology, 13(1), 28-51.
Saowakon, K., Deewatthanawong, R., & Khurnpoon, L. (2017). Effect of Carboxymethyl cellulose as edible coating on postharvest quality of rambutan fruit under ambient temperature. International Journal of Agricultural Technology, 13(7.1), 1449-1457.
Setyadjit, N. F. N., Knol, J., Paillard, M., Yuliani, S., Prabawati, S., Broto, W., & Rosalina, J. (2018). Storage life of rambutan packed by using microperforated emap and cas techniques for long distance transportation. Indonesian Journal of Agricultural Postharvest Research, 14(2), 88-97. https://doi.org/10.21082/jpasca.v14n2.2017.88-97
Souza, de A. V., Vieites, R. L., Kohatsu, D. S. L., & Giuseppina, P. P. (2010). Heat treatment to maintain the coloring of lychees. Journal of Brazilian Fruit, 32(1), 067-073. https://doi.org/10.1590/s0100-29452010005000036
Supapvanich, S. (2015). Effects of salicylic acid incorporated with lukewarm water dips on the quality and bioactive compounds of rambutan fruit (Nephelium lappaceum L.). Journal of Natural Sciences, 14(1), 23-37. https://doi.org/10.12982/cmujns.2015.0069 | ||
|
آمار تعداد مشاهده مقاله: 1,372 تعداد دریافت فایل اصل مقاله: 832 |
||
نماد الکترونیک
سامانه مدیریت نشریات علمی. قدرت گرفته از سیناوب