EurekaMag.com logo
+ Translate

Behaviour of tamarillo (Cyphomandra betacea (Cav.) Sendtner) in cold storage


, : Behaviour of tamarillo (Cyphomandra betacea (Cav.) Sendtner) in cold storage. Proceedings of the Interamerican Society for Tropical Horticulture 35: 285-290

Fruits were harvested when red, separated into 2 sizes (58.8-63.4 and 76.8-81.2 g) and stored at 0 and 7 degrees C and 85-90% RH for 15 and 32 days. Fruits were analysed for pulp firmness, soluble solids, colour, pH, titratable acidity, CO2 evolution and pedicel infection before and after storage. Results showed that the optimum storage temperature for tamarillo fruits was 7 degrees C.

(PDF 0-2 workdays service)

Accession: 002308999

Submit PDF Full Text: Here


Submit PDF Full Text

No spam - Every submission is manually reviewed

Due to poor quality, we do not accept files from Researchgate

Submitted PDF Full Texts will always be free for everyone
(We only charge for PDFs that we need to acquire)

Select a PDF file:
Close
Close

Related references

Verhoeven G., 1991: Cyphomandra betacea cav sendtner. Verheij, E W M And R E Coronel Plant Resources Of South-East Asia, No 2 Edible Fruits And Nuts 447p Prosea (Plant Resources Of South-East Asia) Foundation: Bogor, Indonesia; Pudoc-Dlo (Centre For Agricultural Publishing And Documentation): Wageningen, Netherlands Illus Maps 144-146

Blank R.H.; Dance H.M.; Hampton R.E.; Olson M.H.; Holland P.T., 1987: Tamarillo cyphomandra betacea effect of field applied fungicides and post harvest fungicide dips on storage rots of fruit. A regular field spray programme of captafol reduced the incidence of fungal rots and enhanced storage longevity of tamarillo (Cyphomandra betacea (Cav.) Sendt.) fruit. captafol and benomyl field sprays in combination with a prochloraz + imazalil p...

Osorio, G., 1992: Advances in the culture of tamarillo (Cyphomandra betacea). Preliminary results are presented of a series of basic experiments carried out at private farms in a region 2350-2500 m a.s.l. with 2000-2300 mm annual rainfall and 15 degrees C average temperature. The most popular cultivar was Rojo Comun, grown...

Atkinson, R.; Eagles, R.; Forster, R.; Gardner, R., 1994: Genetic transformation of Cyphomandra betacea (tamarillo). Biotechnology in agriculture and forestry: 9) 275-288

Van-Der-Mey, J.A.M.; Van-Hasselt, G.A.M.; Elsevier, D.E.M., 1969: Idiogram of cyphomandra betacea d the tree tomato d or tamarillo d. Genetica (Dordrecht) 40(3): 413-416

X.C.; Moore C.H.; Fountain D.W.; Y.P.L., 1992: Purification and characterization of a new lectin from tamarillo fruit cyphomandra betacea. A new lectin (designated CBL1) from tamarillo fruit (Cyphomandra betacea Sendt., Solanaceae) was identified and purified to apparent homogeneity by chitin affinity chromatography followed by ion-exchange chromatography. The molecular mass of CBL1...

Dawes, S.N.; Callaghan, M.E., 1970: Composition of New Zealand fruit. I. Tamarillo (Cyphomandra betacea (Cav.) Sendt. The total solids, water-insoluble solids, soluble solids, pH, acidity, sugars, N, formol index, ash, alkalinity of the ash, K, Na, Ca, Mg, Fe, P, ascorbic acid, caro-tenoids, pectin and tannin contents of 24 samples of red and yellow tamarillos ar...

Girard O.E.; Lobo A.M., 1982: Physiological maturity of tamarillo (Cyphomandra betacea Sendt) seeds. Percentage germination was highest in seeds extracted from ripe fruits 21 weeks after anthesis (69% compared with 27 and 14% in seeds extracted from fruits 20 and 19 weeks after anthesis, respectively). Seed dry weight, percentage germination and...

Heatherbell, D.; Reid, M.1; Wrolstad, R., 1982: The tamarillo: chemical composition during growth and maturation Cyphomandra betacea. New Zealand journal of science5(3): 239-243

Heatherbell D.A.; Reid M.S.; Wrolstad R.E., 1982: The tamarillo cyphomandra betacea chemical composition during growth and maturation. Tamarillo (C. betacea, red strain) fruits of known age were sampled for analysis of their chemical composition at all stages from newly set to fully mature. Concentrations of total N, starch, pectins, anthocyanin pigments and individual sugars and...