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Effects of temperature on postharvest respiratory parameters and quality attributes of ackee (Blighia sapida Köenig) fruit arils during storage.

Authors :
Benkeblia, N.
Beaudry, R. M.
Source :
International Food Research Journal; Feb2018, Vol. 25 Issue 1, p119-126, 8p
Publication Year :
2018

Abstract

The effect of temperatures on the rate of O<subscript>2</subscript> uptake (RRO2) and CO<subscript>2</subscript> production (RRCO2), the Q<subscript>10</subscript> and activation energy (Ea) of respiration, the respiratory quotient (RQ), the rate of ethylene production, the colour and visual quality attributes of ackee (Blighia sapida Köenig) fruit arils "cheese" variety were measured. RRO2 averaged 0.26, 0.63, and 0.96 mmol kg<superscript>-1</superscript> h<superscript>-1</superscript> and RRCO2 averaged 0.22, 0.55, 0.90 mmol kg<superscript>-1</superscript> h<superscript>-1</superscript> and ethylene production averaged, 47.5, 50.2 and 51.9 nmol kg<superscript>-1</superscript> h<superscript>-1</superscript> at 5, 15 and 25°C, respectively. Neither RRO2 nor RRCO2 correlated with ethylene production. The RQ of arils varied from 0.89 to 1.0 and the Q<subscript>10</subscript> varied from 1.8 to 2.0, while the Ea ranged from 40.4 to 51.6 kJ mole<superscript>-1</superscript>. Decay and quality loss were rapid at temperatures above 15°C. When kept under chilling temperature (3°C for 20 days with or without subsequent removal to 25°C), ackee arils showed severe chilling injury symptoms. Decay was also accelerated by the removal to 25°C. Collectively, the data indicate that ackee fruit aril storage is limited to temperatures between 5°C and 15°C. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
19854668
Volume :
25
Issue :
1
Database :
Complementary Index
Journal :
International Food Research Journal
Publication Type :
Academic Journal
Accession number :
127935506