Efecto del acondicionado previo al almacenaje refrigerado sobre la calidad de ciruelas 'Constanza'

Eduardo Seibert, Susana González, Ariel Orellana, Luis Luchsinger, Renar João Bender

Resultado de la investigación: Article

Resumen

The effects of delayed cooling (DC) at 20 °C for 6 days before cold storage was studied in Constanza' plums evaluating development of quality and chilling injuries. At the end of the DC treatment the plums were cold stored at 0 °C for 7, 14, 21, 28, 35 or 42 days or at 5 °C for 7, 14 or 21 days and evaluated at harvest, after cold storage periods and after a ripening period at 20 °C The control fruits were stored at 0 or 5 °C Weight loss was low during storage at 0 or 5 °C and increased during ripening periods. Firmness changed little in control plums at 0 °C while in DC plums decreased constantly up to 28 days. Delayed cooling treatment resulted in significant decreases of firmness of plums stored at 5 °C, which presented 50% of fruit with unacceptable firmness for commercialization after the ripening periods starting from 7 days of storage. Extractable juice was higher in DC fruit than in control fruits at 0 °C, but there were no differences in juiceness in plums stored at 5 °C Woolliness was visualized at ripening in DC and control fruits stored at 0 or 5 °C without differences among treatments. At ripening, control fruit presented internal browning after 42 days at 0 °C and leatheriness after 28, 35 and 42 days at 0 °C Delayed cooling induced an increase of the percentage of healthy fruit after 28, 35 and 42 days at 0 °C.

Idioma originalSpanish
Páginas (desde-hasta)233-242
Número de páginas10
PublicaciónBragantia
Volumen67
N.º1
EstadoPublished - 2008

Huella dactilar

plums
Fruits
Fruit
cooling
Cooling
fruits
Cold storage
firmness
after-ripening
ripening
cold storage
woolliness
Chilling
chilling injury
commercialization
Prunus domestica
Weight Loss
juices
storage time
weight loss

ASJC Scopus subject areas

  • Materials Science (miscellaneous)
  • Agricultural and Biological Sciences(all)

Citar esto

Seibert, E., González, S., Orellana, A., Luchsinger, L., & Bender, R. J. (2008). Efecto del acondicionado previo al almacenaje refrigerado sobre la calidad de ciruelas 'Constanza'. Bragantia, 67(1), 233-242.
Seibert, Eduardo ; González, Susana ; Orellana, Ariel ; Luchsinger, Luis ; Bender, Renar João. / Efecto del acondicionado previo al almacenaje refrigerado sobre la calidad de ciruelas 'Constanza'. En: Bragantia. 2008 ; Vol. 67, N.º 1. pp. 233-242.
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abstract = "The effects of delayed cooling (DC) at 20 °C for 6 days before cold storage was studied in Constanza' plums evaluating development of quality and chilling injuries. At the end of the DC treatment the plums were cold stored at 0 °C for 7, 14, 21, 28, 35 or 42 days or at 5 °C for 7, 14 or 21 days and evaluated at harvest, after cold storage periods and after a ripening period at 20 °C The control fruits were stored at 0 or 5 °C Weight loss was low during storage at 0 or 5 °C and increased during ripening periods. Firmness changed little in control plums at 0 °C while in DC plums decreased constantly up to 28 days. Delayed cooling treatment resulted in significant decreases of firmness of plums stored at 5 °C, which presented 50{\%} of fruit with unacceptable firmness for commercialization after the ripening periods starting from 7 days of storage. Extractable juice was higher in DC fruit than in control fruits at 0 °C, but there were no differences in juiceness in plums stored at 5 °C Woolliness was visualized at ripening in DC and control fruits stored at 0 or 5 °C without differences among treatments. At ripening, control fruit presented internal browning after 42 days at 0 °C and leatheriness after 28, 35 and 42 days at 0 °C Delayed cooling induced an increase of the percentage of healthy fruit after 28, 35 and 42 days at 0 °C.",
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Seibert, E, González, S, Orellana, A, Luchsinger, L & Bender, RJ 2008, 'Efecto del acondicionado previo al almacenaje refrigerado sobre la calidad de ciruelas 'Constanza'', Bragantia, vol. 67, n.º 1, pp. 233-242.

Efecto del acondicionado previo al almacenaje refrigerado sobre la calidad de ciruelas 'Constanza'. / Seibert, Eduardo; González, Susana; Orellana, Ariel; Luchsinger, Luis; Bender, Renar João.

En: Bragantia, Vol. 67, N.º 1, 2008, p. 233-242.

Resultado de la investigación: Article

TY - JOUR

T1 - Efecto del acondicionado previo al almacenaje refrigerado sobre la calidad de ciruelas 'Constanza'

AU - Seibert, Eduardo

AU - González, Susana

AU - Orellana, Ariel

AU - Luchsinger, Luis

AU - Bender, Renar João

PY - 2008

Y1 - 2008

N2 - The effects of delayed cooling (DC) at 20 °C for 6 days before cold storage was studied in Constanza' plums evaluating development of quality and chilling injuries. At the end of the DC treatment the plums were cold stored at 0 °C for 7, 14, 21, 28, 35 or 42 days or at 5 °C for 7, 14 or 21 days and evaluated at harvest, after cold storage periods and after a ripening period at 20 °C The control fruits were stored at 0 or 5 °C Weight loss was low during storage at 0 or 5 °C and increased during ripening periods. Firmness changed little in control plums at 0 °C while in DC plums decreased constantly up to 28 days. Delayed cooling treatment resulted in significant decreases of firmness of plums stored at 5 °C, which presented 50% of fruit with unacceptable firmness for commercialization after the ripening periods starting from 7 days of storage. Extractable juice was higher in DC fruit than in control fruits at 0 °C, but there were no differences in juiceness in plums stored at 5 °C Woolliness was visualized at ripening in DC and control fruits stored at 0 or 5 °C without differences among treatments. At ripening, control fruit presented internal browning after 42 days at 0 °C and leatheriness after 28, 35 and 42 days at 0 °C Delayed cooling induced an increase of the percentage of healthy fruit after 28, 35 and 42 days at 0 °C.

AB - The effects of delayed cooling (DC) at 20 °C for 6 days before cold storage was studied in Constanza' plums evaluating development of quality and chilling injuries. At the end of the DC treatment the plums were cold stored at 0 °C for 7, 14, 21, 28, 35 or 42 days or at 5 °C for 7, 14 or 21 days and evaluated at harvest, after cold storage periods and after a ripening period at 20 °C The control fruits were stored at 0 or 5 °C Weight loss was low during storage at 0 or 5 °C and increased during ripening periods. Firmness changed little in control plums at 0 °C while in DC plums decreased constantly up to 28 days. Delayed cooling treatment resulted in significant decreases of firmness of plums stored at 5 °C, which presented 50% of fruit with unacceptable firmness for commercialization after the ripening periods starting from 7 days of storage. Extractable juice was higher in DC fruit than in control fruits at 0 °C, but there were no differences in juiceness in plums stored at 5 °C Woolliness was visualized at ripening in DC and control fruits stored at 0 or 5 °C without differences among treatments. At ripening, control fruit presented internal browning after 42 days at 0 °C and leatheriness after 28, 35 and 42 days at 0 °C Delayed cooling induced an increase of the percentage of healthy fruit after 28, 35 and 42 days at 0 °C.

KW - Chilling injury

KW - Cold storage

KW - Conditioning

KW - Plum

KW - Stone fruits

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M3 - Article

AN - SCOPUS:43949147230

VL - 67

SP - 233

EP - 242

JO - Bragantia

JF - Bragantia

SN - 0006-8705

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ER -