%0 Journal Article
%T Efecto de la temperatura sobre la calidad postcosecha del apio criollo
%A Garc¨Şa
%A Auris
%A Pacheco-Delahaye
%A Emperatriz
%J Agronom¨Şa Tropical
%D 2007
%I Scientific Electronic Library Online
%X root quality is a key factor for commercialization of roots and tubers involving freshness characteristics, hygiene and shelf-life. there is scarse information regarding these aspects in arracacha, arracacia xanthorrhiza bancroft. the objective of the work was to evaluate the effect of temperature on some postharvest quality aspects of this crop. the methodology applied allowed the determination of weight loss, texture changes, ph, soluble solids content and performance upon culinary tests, in arracacha roots stored at temperatures of 10 oc and 85% relative humidity (rh), and 28 oc and 60% rh. results indicated that the roots at 10 oc did not exhibit susceptibility symptoms to cold; on the contrary they maintained their physical characteristics for five days, with average weight losses in white arracacha of 13.73 g water/100g and 17.65 g water/100g in yellow arracacha. while at a temperature of 28 oc and 60% rh, weight losses were high at day three (20.03 g water/100g) with a negative effect on general appearance. as for ph (6.6) and soluble solids content (7.2 obrix), changes were not apparent, while for texture there was an increase of the resistance of the root: 0.425 n at ambient temperature in white arracacha and 0.375 n in the yellow one, which had an effect on cooking time (20 minutes). in conclusion, a temperature of 10oc and 85% rh, exerted a better control of the shelf-life of the roots. these conditions are recommended in order to extend the commercial post-harvest quality of this crop.
%K arracacia xanthorriza bancroft
%K arracacha
%K postharvest quality
%K storage of roots
%K postharvest handling.
%U http://www.scielo.org.ve/scielo.php?script=sci_abstract&pid=S0002-192X2007000400008&lng=en&nrm=iso&tlng=en