Bibliographic citations
Ortiz, J., (2021). Determinación del potencial de almacenamiento de tres variedades de cítricos en la provincia de Mariscal Cáceres - Región San Martín [Universidad Nacional de San Martín. Fondo Editorial]. http://hdl.handle.net/11458/5292
Ortiz, J., Determinación del potencial de almacenamiento de tres variedades de cítricos en la provincia de Mariscal Cáceres - Región San Martín []. PE: Universidad Nacional de San Martín. Fondo Editorial; 2021. http://hdl.handle.net/11458/5292
@misc{renati/1057968,
title = "Determinación del potencial de almacenamiento de tres variedades de cítricos en la provincia de Mariscal Cáceres - Región San Martín",
author = "Ortiz Chavez, Julio Cesar",
publisher = "Universidad Nacional de San Martín. Fondo Editorial",
year = "2021"
}
Storage potential determination of three citrus varieties in the province of Mariscal Cáceres - San Martín Region. Citrus production is not fully exploited due to the short shelf life of the fruit caused by biochemical, structural and component changes, as well as the loss of water that accelerates fruit deterioration by microorganisms. Therefore, the objective of this work was to determine the storage potential of “Valencia” orange (Citrus sinensis), “Cidra” lemon (Citrus limon) and “Clementine” mandarin (Citrus nobilis) from the province of Mariscal Cáceres, using emulsions with wax as a coating. In the first stage, citrus fruits were coated with 3% and 5% wax emulsion and stored for 21 days. In the second stage, fruits with 5% wax emulsion were stored at 15, 25 and 35°C. In both stages, physicochemical, microbiological and sensory analyses were performed. The results showed that 5% wax in the emulsion prolonged the shelf life of the citrus fruit for a period of 21 days under ambient storage conditions, which were judged to be acceptable by the panelists in stages I and II. Citrus fruits with 5% wax in the emulsion and stored at 35°C showed fungal and yeast growth between 9x102 and 1.8x103 CFU, and a decrease in vitamin C content (12.71 mg/100grams of orange, 14.47 mg/100grams of lemon and 12.83 mg/100grams of mandarin). It is concluded that the appropriate wax concentration is 5%, increasing the shelf life of all citrus fruits up to 21 days when stored at 15 or 25°C.
This item is licensed under a Creative Commons License