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Víctor Rosales, Mexico

Zegbe J.A.,INIFAP Campo Experimental Zacatecas | Mena-Covarrubias J.,INIFAP Campo Experimental Zacatecas | Dominguez-Canales V.S.I.,Zacatecas Institute of Technology
Acta Horticulturae | Year: 2015

Annual pruning of cactus pear cladodes provides an opportunity for adding value to this crop by extracting mucilage from which to create edible films and coatings for perishable fruits such as guavas (Psidium guajava L.). The objective of this research was to create mucilage films and assess their effects on quality and shelf life of guava cultivar 'Media China'. Cactus pear cladodes were peeled, cubed, and homogenized in distilled water. Mucilage was precipitated using ethanol, then dried and ground. The experimental films tested were: no films as control (C), mucilage plus glycerol (T1), and mucilage plus glycerol and polyethylene glycol (T2). Two experiments were conducted with two different concentrations of mucilage, glycerol, and polyethylene glycol. Guavas were harvested from local farmers and treated with a fungicide before coating. The treated fruit was stored for eight or six days at room temperature (28°C and 20% RH or 27°C and 20% RH, respectively). In the first trial, the T2 film increased fruit weight loss more than C and TI film. Both films delayed fruit skin colour and maintained higher firmness (F), total soluble solids concentration (TSSC), and dry matter concentration (DMC) than C fruit. In the second trial, T1 and T2 films reduced fruit weight loss and delayed fruit skin colour more than C fruit. Firmness, TSSC, and DMC of fruit were similar among treatments. Overall, the experimental mucilage films showed a tendency to prolong shelf life and maintain some quality attributes of guava. Further research is needed to understand the mucilage potential as an edible film at cold room conditions. © 2015, International Society for Horticultural Science. All rights reserved. Source


Zegbe J.A.,INIFAP Campo Experimental Zacatecas | Serna-Perez A.,INIFAP Campo Experimental Zacatecas | Mena-Covarrubias J.,INIFAP Campo Experimental Zacatecas
Acta Horticulturae | Year: 2015

Cactus pear fruit is grown mainly under rain-fed conditions in marginal semi-arid and arid highlands of central and north-central Mexico. Drip-irrigation can increase fruit yield ≈ 3.5-fold. However, the effects of irrigation, particularly on postharvest life of fruit, are unknown. This research examines the influence of irrigation on postharvest quality and shelf life of 'Cristalina' cactus pear fruit. Irrigation treatments were: non-irrigated (NI as control), supplemental irrigation (SI), and full irrigation (FI). Treatments were arranged in a randomized complete-block experimental design with three replicates. Twenty four fruits per treatment were harvested randomly from around the plants. Three sets of 72 fruits each were formed. One set was used to evaluate fruit quality at harvest. The other two were stored at room temperature (24 ± 1°C and 40 ± 8% RH) or in a cold room at 10°C and 85% RH. Fruit quality measures were: fruit weight, pulp weight, firmness, total soluble solids concentration (TSSC), dry matter concentration (DMC), and weight loss. At harvest, fruit weight was greater in FI than in SR and NI, but the edible portion of the fruit (pulp) was larger in FI and SR than in NI. Firmness and DMC were similar among treatments, while TSSC was the highest in NI fruit. After 49 days at room temperature, fruit quality was similar to that observed at harvest except for firmness, which was best conserved in FI fruit. The latter findings were consistent with those observed after 63 days in a cold room. FI and SI fruit had less weight loss than NI fruit under both storage conditions. Therefore, FI and SI (as a water-saving irrigation alternative) enhanced and maintained some quality attributes. Both irrigation treatments tended to increase the shelf life of cactus pear fruit, critical for longer storage periods required to reach distant markets. © 2015, International Society for Horticultural Science. All rights reserved. Source

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