Actualidad

Packaging appropriate for kaki quality maintenance

Mechanical injuries are one of the most important vegetables problems, from harvesting to the consumers. Depending on the sensitivity of the fruit, damages may compromise the final quality and the post-harvest losses may reach up to 30%, which has been going on with Persimmon. Based on this information, the objective of this study was to evaluate the effect of a new customized packaging on

kaki
18 June, 2021

Redaccion

Mechanical injuries are one of the most important vegetables problems, from harvesting to the consumers. Depending on the sensitivity of the fruit, damages may compromise the final quality and the post-harvest losses may reach up to 30%, which has been going on with Persimmon. Based on this information, the objective of this study was to evaluate the effect of a new customized packaging on the ripening and storage of persimmon (Diospyros kaki L.) cv. 'Rama-Forte'. The traditional wooden box (Box K) and corrugated cardboard box were used and compared with the new packaging customized developed. Regarding weight loss and firmness, there were no significant differences between the different packagings. The total soluble solids content presented significant difference among the studied packaging,especially for fruit packed and transported in the customized packagings, which showed a lower content of sugars. This result may indicate a delay in the ripening or senescence metabolism of this fruit. There were also no significant differences between the packagings for titratable acidity, total phenolics and respiratory quotient, because there were for all fruits, a decreasing in the titratable acidity, from the 5th day and in the respiratory quotient in 4th day. The customized packaging was better than the other two packagings to reduce losses up to maximum of 10% after 13 days of storage. This result is lesser than the wooden boxes and corrugated cardboard packagings, which showed losses up to maximum of 35% and 25%, respectively. SourcesINFLUENCE OF DIFFERENT PACKAGINGS ON PHYSICAL AND CHEMICAL CHARACTERIZATION OF PERSIMMON (DIOSPYROS KAKI L.) CV. 'RAMAFORTE'Martineli, M1, Rezende, CM1, Fonseca, MJO2, Soares, GA2, Campos, RS2marcos.fonseca@embrapa.br1Federal University of Rio de Janeiro, Rio de Janeiro, Brazil2Embrapa Food Technology, Rio de Janeiro, BrazilIHC 2014, International Horticulture Congress, 17-22 August 2014, Brisbane, http://www.ihc2014.org/Imagen de sedi-fruits.at ?
Plan de Recuperación, Transformación y Resiliencia Financiado por la Unión Europea