Physical changes and texture evaluation of kiwi fruit maintained in refigeration with and without packaging [Evaluación de los cambios físicos y de textura en kiwi almacenado en refrigeración con y sin envase]
Por:
Salas-Ramírez S., Zambrano-Zaragoza M.L., Meléndez R., Arjona-Román J.L.
Publicada:
1 ene 2003
Resumen:
In this work the physico-chemical and mechanical properties of kiwi fruit (Actinidiaceae deliciosa) stored with and without packaging, have been evaluated. Samples of three fruits were selected, packaged and stored at low temperature (6±1°C y 70% relative humidity) and at room temperature (17±1°C y 70% relative humidity), for 46 days. The package used for storage was low-density polyethylene. Results showed that packaged kiwi fruit maintained at refrigeration conditions conserved the original physical and textural characteristics with a physiological loss weight of 0.0086 g/day. For the unpackaged kiwi fruit at room temperature the loss was 0.8259 g/day. In conclusion, for practical conservation of kiwi fruit this must be packaged and stored at 6°C to guarantee the quality of the fruit after a month of storage.
Filiaciones:
Salas-Ramírez S.:
Univ. Nac. Auton. de Mexico, Fac. de Estuds. Sup. Cuautitlan, Av. 1 de mayo s/n, Edo. Mexico, Mexico
Zambrano-Zaragoza M.L.:
Univ. Nac. Auton. de Mexico, Fac. de Estuds. Sup. Cuautitlan, Av. 1 de mayo s/n, Edo. Mexico, Mexico
Meléndez R.:
Univ. Nac. Auton. de Mexico, Fac. de Estuds. Sup. Cuautitlan, Av. 1 de mayo s/n, Edo. Mexico, Mexico
Arjona-Román J.L.:
Univ. Nac. Auton. de Mexico, Fac. de Estuds. Sup. Cuautitlan, Av. 1 de mayo s/n, Edo. Mexico, Mexico
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