Mamoncillo fruit, which are very perishable, were harvested at mature ripening stage and stored at gas atmospheres containing of 5.1% CO2, 5.6 % oxygen and 89.3% nitrogen, during 17 days at 10 and 15 ± 2 °C. Characteristics studied were the percent soluble solid content, pH, tritatable acidity (expressed as citric acid), reducing sugars, and total sugars. The SST content showed values ranged between 20.37% to 22.30%, which were high values, but did not show significant differences in the treatments. The pH values were between 3.4 and 3.8 and were highly significant in the interaction between temperature and storage time. The tritatable acidity reported values from 0.99 to 2.24 (as percent citric acid), which had similar behavior in the fruit treated or not with CO2. Reducing sugar values were between 7.79 and 17.99 g•100 g-1 (in base to fresh weight), with highest values at higher storage temperature without CO2 atmosphere. Some times these fruit could be sweeter, such as in this case where the total sugar reached the highest values from 12.92 to 20.64 g•100 g-1, resulting in higher value fruit stored during 3 weeks with CO2 treatment at 15 ± 2 °C. Fruit kept good conditions during 3 weeks stored at 15 ± 2 °C.
Juan E Manzano-Mèndez and Damaso Bautista
Yolenda Perez, Douglas Delgado, and Juan E. Manzano
Phenologycal studies of melon hybrids (Chando, Concorde, Explorer, and Durango) were made through the parameter days to enmergency, type of flowers, days to initiate flowering after sowing, flowering period until first fruit appeared, first cycle fruit formation until new cycle, and days from sowing until the first and final harvest. Chando and Concorde hybrids germinated 4 days after sowing, and Explorer and Durango hybrids germinated 1 day later. All hybrids presented andromonoic flowers. The first flower bottom was present at 25 days after sowing, especially in the hybrid Concorde, while for Explorer and Durango hybrids, it was 26 days. The period of time from flower initiation until the first fruit appeared for Concorde and Chando was 5 days, while for Explorer and Durango hybrids, it was 7 days. Fruit formation occurred in the first cycle and had a duration of 9 days from Concorde. For Chando, Explorer, and Durango, the formation of first fruit group (first cycle) was 12 days. The period of time from sowing until first harvest was 61 days for Concorde and 69 days for the final harvest and from 63 to 72 days, respectively, for the Chando hybrids. For Explorer and Durango, it was 67 to 78 days, respectively.
Juan E. Manzano-Méndex and Judith Zambrano
Pepper fruits (Capsicum annum L. c.v. Caribbean) were treated with two commercial was coatings, Primafresh and Prolong. Fruits were sprayed with Primafresh (original concentration) and Prolong at 0.5% and 1.5% (w/v) concentration. Fruit samples were taken for analysis each of 5 days during 20 days from storage rooms at 1, 5, 10, and 15C. Parameters TSS, titratable acidity, pH, fresh fruit weight loss, texture, and dry matter content were analyzed. TSS and dry matter decreased with the storage time. Titratable acidity increased until 10 days after storage and decreased when fruit were stored for a longer time. The lowest texture deformation was observed at 1 and 5C. Coating treatments reduced the rate of fresh fruit weight loss of peppers compared to uncoated ones.
Juan E. Manzano, Judith Zambrano, and Douglas Delgado
Aproximately one Kg of Onions bulbs were put in a plastic net and stored at 5°C, 12°C and room temperature (25-3B)°C, with three replications. Analysis of samples were made weekly to detect weight loss during storage for thirteen weeks. Determination of soluble solid content, pH, titratable acidity, reducing sugars were made at weeks two and twelve. Onions stored at room temperature were completely rot, in the week fourteen.
Weight loss was lower at 5°C storage In the cultivar Texas Granex 502. In this cultivar soluble solid and pH increase during storage to low temperature while titratable acidity and reducing sugar decreased. The cultivar Texas Granex 502 was the best.
Juan E. Manzano-Mendez, Yolanda Perez, and Judith Zambrano
Melon hybrids (Cucumis melo L.) C-8 and H-5 from Hazera C.O. (Israel), were treated with two commercial wax coating, Primafresh at the original concentration, and Prolong at 1.5% (w/v). Fruits were sprayed with wax and stored for 5, 10, and 15 days at 10, 15, and 25C in storage rooms. Total soluble solids, titratable acidity, pH, reducing and total sugars, dry matter, electric conductivity, and pulp fruit color were analyzed. No difference was found to TSS; titratable acidity was high at 10 and 15C in fruits stored for 5 days. The C-8 hybrid showed the highest reducing and total sugar content at 10C. For both hybrids, dry matter content was reduced at higher stored temperature and longer storage time. The hybrid H-5 showed higher color a* value and a clear pulp color was increased in fruit at 15C.