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Effect of light on Mexican plum stored under different storage conditions
- Montalvo-González, E., García, H. S., Mata-Montes de Oca, M., Tovar-Gómez, B.
- CyTA: journal of food 2011 v.9 no.1 pp. 65-70
- Spondias purpurea, air, carbon dioxide, color, containers, ethylene production, food storage, light, lighting, oxygen, plums, refrigeration, respiratory rate, ripening, shelf life, storage conditions
- The effect of light on ripening of Mexican plums (Spondias purpurea cv. Lutea) that were held refrigerated inside sealed containers (SC) was evaluated. Plums were stored at 16°C under normal atmosphere or sealed containers, and exposed to cycles of 12 h light/12 h no light (L/NL), 24 h light (L) and 24 h no light (NL) respectively. Fruit stored in air and 24 h no light at 16°C had a slower respiration rate and ethylene production rate compared to fruit stored under 12 h light/12 h no light and that under 24 h light. Storage in SC with 12 h light/12 h no light and 24 h light at 16°C caused greater CO₂ accumulation and smaller O₂ content. Further storage under accumulated CO₂ inhibited the development of the typical yellow color of the fruit. Handling conditions that produced best results (14 days of post-harvest life) were storage in SC with no light, at 16°C.