Effect of hyperbaric pressure on postharvest conservation of “Palmer” mangoes

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dc.contributor.authorda Silva, Josiane Pereira
dc.contributor.authorInestroza-Lizardo, Carlos
dc.contributor.authorPinzetta Junior, José Sidnaldo [UNESP]
dc.contributor.authorMattiuz, Ben-Hur [UNESP]
dc.contributor.institutionFederal Rural University of Amazonia (UFRA)
dc.contributor.institutionUniversidad Nacional de Agricultura
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2021-06-25T11:14:49Z
dc.date.available2021-06-25T11:14:49Z
dc.date.issued2021-01-01
dc.description.abstractThis study investigated the influence of hyperbaric pressure on the postharvest conservation of “Palmer” mango. The fruit was stored in hyperbaric chambers at 100 (control), 200, 400, 600, or 800 kPa at 22°C for 2 and 4 days. At the end of storage period, one batch of fruits was evaluated immediately and another batch kept at room condition (22°C, 51%–53% RH, at 100 kPa) for 3 days. During storage at hyperbaric pressure, there was an average 0.4% lower weight loss and 10.8% soluble solids in treatments with higher pressures (400, 600, and 800 kPa), and higher acidity preservation. Mangoes stored at 800 kPa presented a respiratory rate 22.7% lower than the control. Fruit treated at 800 kPa, at room temperature, presented lower weight loss, color maintenance, lower soluble solids, and higher titratable acidity. Hyperbaric pressure showed a positive effect on postharvest conservation of “Palmer” mango stored at 22°C. Novelty impact statement: Hyperbaric pressures at 600 and 800 kPa applied for 4 days improve the postharvest conservation of “Palmer” mangoes; Hyperbaric pressures prevented weight loss and decreased the respiratory rate at ambient temperature (22°C); The treatment at 800 kPa retarded the physicochemical processes of ripening in mangoes, confirmed by the color maintenance, the lower soluble solids, and the higher titratable acidity.en
dc.description.affiliationDepartament of Agronomy Federal Rural University of Amazonia (UFRA)
dc.description.affiliationFacultad de Ciencias Tecnológicas Universidad Nacional de Agricultura
dc.description.affiliationDepartment of Technology College of Agriculture and Veterinarian Sciences UNESP – São Paulo State University
dc.description.affiliationDepartment of General and Applied Biology Institute of Biosciences UNESP – São Paulo State University
dc.description.affiliationUnespDepartment of Technology College of Agriculture and Veterinarian Sciences UNESP – São Paulo State University
dc.description.affiliationUnespDepartment of General and Applied Biology Institute of Biosciences UNESP – São Paulo State University
dc.identifierhttp://dx.doi.org/10.1111/jfpp.15502
dc.identifier.citationJournal of Food Processing and Preservation.
dc.identifier.doi10.1111/jfpp.15502
dc.identifier.issn1745-4549
dc.identifier.issn0145-8892
dc.identifier.scopus2-s2.0-85104464065
dc.identifier.urihttp://hdl.handle.net/11449/208599
dc.language.isoeng
dc.relation.ispartofJournal of Food Processing and Preservation
dc.sourceScopus
dc.titleEffect of hyperbaric pressure on postharvest conservation of “Palmer” mangoesen
dc.typeArtigo
unesp.author.orcid0000-0002-8542-2530[2]
unesp.author.orcid0000-0002-8950-287X[3]
unesp.author.orcid0000-0001-6711-3374[4]
unesp.departmentTecnologia - FCAVpt

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