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Treatment with carbon dioxide of fruits of mamoncillo (Melicoccus bijugatus Jacq.) during storage



Treatment with carbon dioxide of fruits of mamoncillo (Melicoccus bijugatus Jacq.) during storage



Proceedings of the Interamerican Society for Tropical Horticulture 43: 127-130



Spanish lime or Genipe fruit, which are very perishable, were harvested during the mature ripe stage and stored at gas atmospheres containing 5.1% CO2, 5.6% oxygen and 89.3% nitrogen for 17 days at 10 and 15+or-2 degrees C. The parameters studied include soluble solid content (%), pH, titratable acidity (expressed as % citric acid), reducing sugars and total sugars. The SST content, which was between 20.4 and 22.3%, was not significantly different among the treatments.

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Accession: 003993330

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