SciELO - Scientific Electronic Library Online

 
vol.32 número3Indução de multibrotação in vitro em videira cv. BordôQualidade sensorial dos frutos do abacaxizeiro 'imperial' cultivado em deficiência de macronutrientes e de boro índice de autoresíndice de assuntospesquisa de artigos
Home Pagelista alfabética de periódicos  

Serviços Personalizados

Journal

Artigo

Indicadores

Links relacionados

Compartilhar


Revista Brasileira de Fruticultura

versão impressa ISSN 0100-2945

Resumo

GODOY, Ana Elisa de et al. Mechanical injuries and the effects on the quality of golden papaya fruits. Rev. Bras. Frutic. [online]. 2010, vol.32, n.3, pp.682-691.  Epub 08-Set-2010. ISSN 0100-2945.  https://doi.org/10.1590/S0100-29452010005000086.

This work aimed to identify the mechanical injuries that occur in 'Golden' papaya fruits, and to evaluate the injuries effects on the quality of the fruits at early ripening stage and storage at 22ºC and 85% RH for 10 days. The mechanical injuries identified were abrasion, cuts and bruises. Abrasion was caused by 200 mesh sandpaper in a 6 cm2 of peel surface area. Cut injury was obtained by cutting fruits at 30mm length and 5mm depth. Bruises were produced in the papayas by impact, which were dropped from 2 m height onto a hard surface. Each fruit were injured twice in the opposite sides at the widest diameter region. Intact fruits were considered as control. Injured areas by abrasion did not develop the typical yellow color. The luminosity and chroma values were lower in injured areas. Abrasion and impact injuries were responsible for flesh firmness decrease and higher water loss. Magnetic resonance images showed that injured papaya fruits lost their integrity. In the injured areas were visualized clear region due to free water content. The quality of 'Golden' papaya fruits is affect by mechanical injuries, mainly due to the impact and the abrasion injuries.

Palavras-chave : carica papaya L.; postharvest; impact; abrasion; cut.

        · resumo em Português     · texto em Português     · Português ( pdf )

 

Creative Commons License Todo o conteúdo deste periódico, exceto onde está identificado, está licenciado sob uma Licença Creative Commons