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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.