TITLE:
Quality and Shelf Life of Lisboa Lemon within Polystyrene Containers in Refrigerated Chamber
AUTHORS:
Yeriko Belkys Obregón-Burgueño, Teresa de Jesús Velázquez-Alcaraz, Leopoldo Partida-Ruvalcaba, Alejandro Manelik Garcia-Lopez, Felipe Ayala-Tafoya, Tomás Díaz-Valdés, Glenn C. Wright
KEYWORDS:
Variety “Lisboa”, Polystyrene Containers, Weight, Shape, Color, Firmness, Total Soluble Solids
JOURNAL NAME:
Agricultural Sciences,
Vol.9 No.9,
September
7,
2018
ABSTRACT: The aim of this research was to knowing if it would improve the shelf life of the lemons that were stored in hermetically polystyrene containers closed, as same that were placed in a refrigerated chamber with temperature of 10°C inside, high relative humidity (85%) and renovation of the air by action of the compressor of the chamber. Lemons cv “Lisboa” were cut directly from the orchard and washed with chlorinated water at 150 mg⋅L−1 sodium hypochlorite. The study variables were the color of the epicarp (shell) and the endocarp (pulp), polar and equatorial diameter, firmness of the pulp and total soluble solids concentration (°Brix) in the endocarp. The tone and purity of the yellow color of the shell (epicarp) and pulp or endocarp of the oranges increased significantly within polystyrene containers and, consequently, its quality was preserved and its shelf life was extended to more than 100 days without that they have symptoms of deterioration, by losses polar and equatorial diameter or decrease in total soluble solids. Inside closed containers polystyrene the temperature decreased to 2.0°C in the refrigerated chamber, so that the principle of thermal insulation polystyrene reaffirmed, and its functionality for packaging products, such as fruits, resolve some of their physiological problems themselves, to prolong its shelf life and improve its presentation.