Universidade Estadual do Norte Fluminense Darcy Ribeiro, Avenida Alberto Lamego, Bairro Parque Califórnia, Campos dos Goytacazes, Brazil.
Food Sci Technol Int. 2013 Oct;19(5):473-81. doi: 10.1177/1082013212462228. Epub 2013 Jan 16.
This work evaluated physicochemical parameters of Golden papaya stored under refrigeration in controlled atmospheres. The fruits were kept at 13 in chambers containing either 3 or 6% O2 combined with 6%, 10% or 15% CO2. Moreover, a normal atmosphere was produced with 20.8% O2 and 0.03% CO2 with ethylene scrubbing, and a control treatment was used with ambient conditions. Evaluations were performed at the following times: before storage, after 30 days of storage in controlled atmosphere, and after removal from controlled atmosphere and storage for 7 days in the cold room. At the lower O2 levels and higher CO2 levels, the ripening rate was decreased. The drop in pulp acidity was avoided after 30 days of storage at 3% O2, but the fruits reached normal acidity after removal from controlled atmosphere and storage for 7 days in the cold room. The reducing sugars remained at a higher concentration after 30 days under 3% O2 and 15% CO2 even 7 days after removal from controlled atmosphere and storage in the cold room. This atmosphere also preserved the content of ascorbic acid at a higher level.
本研究评估了冷藏条件下金木瓜在不同控制气氛中的理化参数。果实贮藏在温度为 13°C 的气调室内，其中 O2 浓度分别为 3%或 6%，CO2 浓度分别为 6%、10%或 15%。此外，采用 20.8% O2 和 0.03% CO2 并去除乙烯，同时用环境条件作为对照处理。评估在以下时间进行：贮藏前、贮藏 30 天后在控制气氛中、以及从控制气氛中取出并在冷藏室中贮藏 7 天后。在较低的 O2 水平和较高的 CO2 水平下，成熟速度降低。在 3% O2 下贮藏 30 天后可以避免果肉酸度下降，但在从控制气氛中取出并在冷藏室中贮藏 7 天后，果实达到正常酸度。即使在从控制气氛中取出并在冷藏室中贮藏 7 天后，3% O2 和 15% CO2 条件下还原糖的浓度仍保持在较高水平。这种气氛还可以保持较高水平的抗坏血酸含量。
