ABSTRACT
Background: Lulo (Solanum quitoense Lam) is considered a fruit with a high potential for exportation due to its exotic aroma, its bittersweet taste and the bright green color of its pulp. As a climacteric fruit is harvested when the fruit has reached full development, and 75% of the ripening is apparent by its characteristic yellow color with some small green points. However, this parameter is not enough to decide the right time for the crop, due to the irregularity of the fruits, especially for selling purposes in international markets, hence studies have been conducted to establish the changes during ripening and postharvest. Objectives: The aim of this work was to determine the relationship between color measurement and the other physicochemical parameters in the six ripening stages of lulo Castilla variety, in order to define the optimal harvesting time. Methods: Three fruits were studied for each stage, and were analyzed in the fresh state: ° Brix, pH, titratable acidity and color changes in the cortex, according to CIELab system. Results: The ranges obtained for the six evaluated stages were: ° Brix: 4.2 - 10.3, pH: 3.67 - 3.90, acidity: 2.63 - 3.00 and color (ΔE): 0 - 53. We found that the epicarp of the fruit varies from green to yellow intense, indicating the maturity for consumption. Total soluble solids increased with fruit maturation and the tritatable acidity decreased reaching a minimum values at stage 3, which was considered optimum for harvesting. The pH increased in stage 5 due to the drop of vacuolar H+ ion concentration. Conclusion: By measuring color parameters, 3 ripening stages were defined: green (0, 1, 2); semi ripe (3, 4) and ripe (5).
Subject(s)
Acidity , ColorABSTRACT
Este estudio se desarrolla en geometrías semiesféricas (mitades) sometidas a deshidratación osmótica en disoluciones de sacarosa a 25, 35, 45, 55 y 65ºBrix a temperatura ambiente. Los procesos se llevan a cabo a presión atmosférica, con y sin aplicación de pulso a vacío (117 mm Hg durante 10 minutos al inicio del proceso). La cinética se determina en tiempos cortos (300 min), mientras que el equilibrado se realiza en tiempos largos (720 horas). En ambos casos se analiza la ganancia de azúcar, pérdida de agua, variación de masa y volumen de las muestras. La cinética de la mora muestra la mejor respuesta en el tratamiento con disolución de sacarosa a 65ºBrix y con pulso a vacío, y el equilibrio se alcanza entre 72 y 144 horas, mientras que la cinética de deshidratación en la uchuva presenta una buena respuesta en disoluciones a 65 y 55°Brix y presión atmosférica, y el equilibrio es alcanzado a las 72 horas