Effect of immersion in hot water of freshly-cut banana clusters on the latex secretion from the crown

Aiming to evaluate the effect of hot water treatment_both temperature and exposure time_on banana latex removal, 2 experiments were carried out using recently-harvested banana fruit (cv. Valery, Musa AAA Subgroup Cavendish) of 12 weeks of age (flower to harvest). In the first experiment, 4 water tem...

Descripción completa

Detalles Bibliográficos
Autores: Ramírez, Maricruz, Sáenz, Marco Vinicio, Vargas, Alfonso
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2009
País:Costa Rica
Institución:Universidad de Costa Rica
Repositorio:Portal de Revistas UCR
Idioma:español
OAI Identifier:oai:portal.ucr.ac.cr:article/6684
Acceso en línea:https://revistas.ucr.ac.cr/index.php/agrocost/article/view/6684
Access Level:acceso abierto
Palabra clave:Banano
poscosecha
tratamiento térmico
látex
Banana
postharvest
hot water
treatment
latex
id CR_7072e022c03e6dfd8cd69b59a4de386e
oai_identifier_str oai:portal.ucr.ac.cr:article/6684
network_acronym_str CR
network_name_str Costa Rica
repository_id_str
dc.title.none.fl_str_mv Effect of immersion in hot water of freshly-cut banana clusters on the latex secretion from the crown
Efecto de la inmersión en agua caliente sobre la secreción de látex por la corona de gajos recién conformados de frutos de banano
title Effect of immersion in hot water of freshly-cut banana clusters on the latex secretion from the crown
spellingShingle Effect of immersion in hot water of freshly-cut banana clusters on the latex secretion from the crown
Ramírez, Maricruz
Banano
poscosecha
tratamiento térmico
látex
Banana
postharvest
hot water
treatment
latex
title_short Effect of immersion in hot water of freshly-cut banana clusters on the latex secretion from the crown
title_full Effect of immersion in hot water of freshly-cut banana clusters on the latex secretion from the crown
title_fullStr Effect of immersion in hot water of freshly-cut banana clusters on the latex secretion from the crown
title_full_unstemmed Effect of immersion in hot water of freshly-cut banana clusters on the latex secretion from the crown
title_sort Effect of immersion in hot water of freshly-cut banana clusters on the latex secretion from the crown
dc.creator.none.fl_str_mv Ramírez, Maricruz
Sáenz, Marco Vinicio
Vargas, Alfonso
author Ramírez, Maricruz
author_facet Ramírez, Maricruz
Sáenz, Marco Vinicio
Vargas, Alfonso
author_role author
author2 Sáenz, Marco Vinicio
Vargas, Alfonso
author2_role author
author
dc.subject.none.fl_str_mv Banano
poscosecha
tratamiento térmico
látex
Banana
postharvest
hot water
treatment
latex
topic Banano
poscosecha
tratamiento térmico
látex
Banana
postharvest
hot water
treatment
latex
description Aiming to evaluate the effect of hot water treatment_both temperature and exposure time_on banana latex removal, 2 experiments were carried out using recently-harvested banana fruit (cv. Valery, Musa AAA Subgroup Cavendish) of 12 weeks of age (flower to harvest). In the first experiment, 4 water temperatures (25, 35, 45 and 55ºC) and 4 immersion times (5, 10, 15 and 20 min) were evaluated; a commercial control (fruit from commercial packing line) was included in the experiment. In the second experiment hot water (45ºC) treatments at 2 immersion times (10 and 20 min) were compared with a commercial control and with an absolute control (clusters packaged just after separation from brunch). In both experiments hot water treatments were applied to recently separated clusters (with fresh latex exudate). Hot water treatments did not induce premature onset of ripening during the transit-simulation period (15 days). In the first experiment, treatments at 55ºC induced severe peel damage (discoloration and rotting). In general, hot water treatments did not affect firmness (p>0.2685) but affected peel color (p<0.0145) and soluble solids (p<0.0001). Treatment at 45ºC for 10 min was as effective as the commercial control (20 to 25 min in delatexing circulating-water tanks, followed by healing (alum) and fungicide sprays after removal from the tank), for latex removal; recoveries of latex during transport simulation were similar.
publishDate 2009
dc.date.none.fl_str_mv 2009-11-27
dc.type.none.fl_str_mv info:eu-repo/semantics/publishedVersion
Article
Artículo
Text
artículo original
http://purl.org/coar/resource_type/c_6501
http://purl.org/coar/resource_type/c_2df8fbb1
info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://revistas.ucr.ac.cr/index.php/agrocost/article/view/6684
10.15517/rac.v35i1.6684
url https://revistas.ucr.ac.cr/index.php/agrocost/article/view/6684
identifier_str_mv 10.15517/rac.v35i1.6684
dc.language.none.fl_str_mv spa
language spa
dc.relation.none.fl_str_mv https://revistas.ucr.ac.cr/index.php/agrocost/article/view/6684/6373
dc.rights.none.fl_str_mv Derechos de autor 2016 Agronomía Costarricense
https://creativecommons.org/licenses/by-nc-nd/4.0
acceso abierto
http://purl.org/coar/access_right/c_abf2
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Derechos de autor 2016 Agronomía Costarricense
https://creativecommons.org/licenses/by-nc-nd/4.0
acceso abierto
http://purl.org/coar/access_right/c_abf2
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidad de Costa Rica
publisher.none.fl_str_mv Universidad de Costa Rica
dc.source.none.fl_str_mv Agronomía Costarricense; Agronomía Costarricense: Vol. 35, Issue 1 (January-June)
Agronomía Costarricense; Agronomía Costarricense: Vol. 35, Nº 1 (Enero-Junio)
2215-2202
0377-9424
10.15517/rac.v35i1
reponame:Portal de Revistas UCR
instname:Universidad de Costa Rica
instacron:UCR
instname_str Universidad de Costa Rica
instacron_str UCR
institution UCR
reponame_str Portal de Revistas UCR
collection Portal de Revistas UCR
repository.name.fl_str_mv Portal de Revistas UCR - Universidad de Costa Rica
repository.mail.fl_str_mv jorge.polanco@ucr.ac.cr
_version_ 1849325420065849344
spelling Effect of immersion in hot water of freshly-cut banana clusters on the latex secretion from the crownEfecto de la inmersión en agua caliente sobre la secreción de látex por la corona de gajos recién conformados de frutos de bananoRamírez, MaricruzSáenz, Marco VinicioVargas, AlfonsoBananoposcosechatratamiento térmicolátexBananapostharvesthot watertreatmentlatexAiming to evaluate the effect of hot water treatment_both temperature and exposure time_on banana latex removal, 2 experiments were carried out using recently-harvested banana fruit (cv. Valery, Musa AAA Subgroup Cavendish) of 12 weeks of age (flower to harvest). In the first experiment, 4 water temperatures (25, 35, 45 and 55ºC) and 4 immersion times (5, 10, 15 and 20 min) were evaluated; a commercial control (fruit from commercial packing line) was included in the experiment. In the second experiment hot water (45ºC) treatments at 2 immersion times (10 and 20 min) were compared with a commercial control and with an absolute control (clusters packaged just after separation from brunch). In both experiments hot water treatments were applied to recently separated clusters (with fresh latex exudate). Hot water treatments did not induce premature onset of ripening during the transit-simulation period (15 days). In the first experiment, treatments at 55ºC induced severe peel damage (discoloration and rotting). In general, hot water treatments did not affect firmness (p>0.2685) but affected peel color (p<0.0145) and soluble solids (p<0.0001). Treatment at 45ºC for 10 min was as effective as the commercial control (20 to 25 min in delatexing circulating-water tanks, followed by healing (alum) and fungicide sprays after removal from the tank), for latex removal; recoveries of latex during transport simulation were similar.Con el objetivo de evaluar el efecto de la temperatura del agua y el tiempo de inmersión sobre la secreción de látex por la corona de gajos recién conformados de frutos de banano, se realizaron 2 experimentos con racimos de 12 semanas de edad (floración-cosecha) del cv. Valery (Musa AAA, subgrupo Cavendish). En el experimento 1 se evaluaron 4 temperaturas del agua: 25, 35, 45 y 55°C y, 4 tiempos de inmersión: 5, 10, 15 y 20 min en conjunto con un tratamiento testigo comercial. En el experimento 2 se evaluó unicamente la temperatura del agua a 45°C y 2 tiempos de inmersión: 10 y 20 min. En este experimento se incluyó un tratamiento testigo comercial (frutos tomados de la línea de empaque de la finca) y otro tratamiento testigo conformado por frutos cuyos gajos fueron empacados inmediatamente después de la separación del racimo (testigo absoluto). En ambos experimentos la inmersión de los frutos en agua caliente se realizó inmediatamente después que las manos fueron seccionadas del racimo y conformadas en gajos. En ambos experimentos no hubo maduración prematura durante el periodo de simulación de transporte que fue de 15 días. En el experimento 1 los tratamientos expuestos a 55°C, presentaron daño severo de quemadura en la cáscara. En el experimento 2 no se afectó la firmeza (p > 0,2685), aunque hubo diferencias estadísticas en el color de la cáscara (p < 0,0145) y en los sólidos solubles (p > 0,0001). El tratamiento de inmersión de 45°C por 10 min demostró que puede ser tan efectivo en la remoción del látex de la corona de gajos recién conformados de frutos de banano como el tratamiento comercial, basado en la inmersión sucesiva de los frutos en depósitos de agua circulante y la posterior aplicación de fungicidas y cicatrizantes.Universidad de Costa Rica2009-11-27info:eu-repo/semantics/publishedVersionArticleArtículoTextartículo originalhttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1info:eu-repo/semantics/articleapplication/pdfhttps://revistas.ucr.ac.cr/index.php/agrocost/article/view/668410.15517/rac.v35i1.6684Agronomía Costarricense; Agronomía Costarricense: Vol. 35, Issue 1 (January-June)Agronomía Costarricense; Agronomía Costarricense: Vol. 35, Nº 1 (Enero-Junio)2215-22020377-942410.15517/rac.v35i1reponame:Portal de Revistas UCRinstname:Universidad de Costa Ricainstacron:UCRspahttps://revistas.ucr.ac.cr/index.php/agrocost/article/view/6684/6373Derechos de autor 2016 Agronomía Costarricensehttps://creativecommons.org/licenses/by-nc-nd/4.0acceso abiertohttp://purl.org/coar/access_right/c_abf2info:eu-repo/semantics/openAccess2025-04-08T15:47:32Zoai:portal.ucr.ac.cr:article/6684Portal de revistashttps://revistas.ucr.ac.cr/Universidadhttp://www.ucr.ac.crhttps://revistas.ucr.ac.cr/index.php/index/oaijorge.polanco@ucr.ac.crCosta RicaNo aplicaNo aplicaNo aplicaopendoar:2025-08-13T10:33:18.085Portal de Revistas UCR - Universidad de Costa Ricafalse
score 15,811543

Similares en LA Referencia