Effects of commercial rapid cooling programs on rosa mango quality.

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dc.contributorIARA J. S. FERREIRA, UNICAMP; SILVIA H. N. TURCO, UNIVASF; RODRIGO T. SILVA, UNIVASF; SERGIO TONETTO DE FREITAS, CPATSA; DANIEL DOS S. COSTA, UNIVASF.
dc.creatorFERREIRA, I. J. S.
dc.creatorTURCO, S. H. N.
dc.creatorSILVA, R. T.
dc.creatorFREITAS, S. T. de
dc.creatorCOSTA, D. dos S.
dc.date2022-06-30T14:19:24Z
dc.date2022-06-30T14:19:24Z
dc.date2022-06-30
dc.date2022
dc.date.accessioned2026-07-07T05:56:56Z
dc.descriptionMango quality is affected by thermal storage conditions. Therefore, it is important to use cooling techniques and their monitoring to maintain desirable properties in the fruit. The objective of this study was to evaluate the effects of commercial rapid cooling programs on the quality of 'Rosa' mango. Mangoes were distributed on different horizontal positions of six pallets. All pallets were put through two rapid cooling times, three pallets for 120 minutes and three pallets for 240 minutes. Subsequently, the fruits were stored in a cold chamber for 7 and 14 days, followed by an evaluation of shelf life for 3 days at 20°C. Experimental design was in randomized blocks with three replicates, with one pallet per replicate. The weight, pH, and skin color of the fruit were assessed. According to the results, fruits closer to the air inlet in the packages showed the highest cooling rates. After storage and shelf life, quality parameters were not significantly affected by the rapid cooling programs. In conclusion, the 120-minute program can be satisfactorily adopted for the rapid cooling process of the 'Rosa' mango, considering the reduction of energy costs and the reduction of the dwell time of the fruit in the cold chamber.
dc.identifierEngenharia Agrícola, v. 42, n. 3, e20210126, 2022.
dc.identifier1809-4430
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1144375
dc.identifierhttp://dx.doi.org/10.1590/1809-4430-Eng.Agric.v42n3e20210126/2022
dc.identifier.urihttp://hdl.handle.net/123456789/503166
dc.languageeng
dc.rightsopenAccess
dc.subjectResfriamento forçado
dc.subjectManga rosa
dc.subjectResfriamento rápido
dc.subjectManga
dc.subjectRefrigeração
dc.subjectPós-Colheita
dc.subjectConservação
dc.subjectMangifera Indica
dc.subjectArmazenamento
dc.subjectMangoes
dc.subjectPostharvest physiology
dc.subjectPostharvest technology
dc.subjectTemperature
dc.titleEffects of commercial rapid cooling programs on rosa mango quality.
dc.typeArtigo de periódico

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