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Spatial variation of physicochemical characteristics in Formosa papaya fruits

dc.creatorOliveira de Araújo,Nicolas
dc.creatorMendes Aroucha,Edna Maria
dc.creatorNascimento,Luan Vitor
dc.creatorMartins de Araújo Ferreira,Rafaella
dc.creatorde Araújo Rangel Lopes,Welder
dc.date2016-10-01
dc.date.accessioned2019-04-24T21:25:50Z
dc.date.available2019-04-24T21:25:50Z
dc.identifierhttps://scielo.conicyt.cl/scielo.php?script=sci_arttext&pid=S0718-34292016000500003
dc.identifier.urihttp://revistaschilenas.uchile.cl/handle/2250/57761
dc.descriptionIn order to evaluate the postharvest quality of different parts of the papaya fruit, an experiment was conducted in the Postharvest Laboratory, Department of Agrotechnology and Social Sciences, Universidade Federal Rural do Semiárido, Mossoró, RN, in September 2009. The fruits were harvested at maturity stage 2, when the fruit has 25% of the rind yellow. The experimental design was completely randomized with 20 repetitions, each repetition a fruit. The fruits were cut into three parts: stalk, median and apical, in which we analyzed the following characteristics: outer and inner pulp firmness, titratable acidity (TA), pH, soluble solids (SS), vitamin C and the SS/TA ratio. The stalk region presented higher acidity and pH than the median and apical areas. The firmness of the outer pulp iswas greater than that observed inside the fruit. The highest levels of soluble solids and SS/TA were found in the apical and median parts, demonstrating that these regions have milder flavor than the stalk region.
dc.formattext/html
dc.languageen
dc.publisherUniversidad de Tarapacá. Facultad de Ciencias Agronómicas
dc.relation10.4067/S0718-34292016005000023
dc.rightsinfo:eu-repo/semantics/openAccess
dc.sourceIdesia (Arica) v.34 n.5 2016
dc.subjectCarica papaya
dc.subjectpostharvest
dc.subjectsoluble solids
dc.titleSpatial variation of physicochemical characteristics in Formosa papaya fruits


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