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Tratamientos térmicos como alternativas para el control de podredumbres en postcosecha de mandarinas sin agroquímicos

Heat treatments such as curing in a chamber (T 37°C and HR 90%) and treatment by Immersion of mandarins in hot water are alternatives to avoid the use of agrochemicals1,2,3. However, it must be avoided that they alter other aspects of the quality of the fruits. (internal quality or dehydration). The...

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Main Authors: Cocco, Mariángeles, Meier, Guillermo Enrique
Format: info:ar-repo/semantics/informe técnico
Language:Español
Published: Instituto de Tecnología de Alimentos, INTA 2023
Subjects:
Mandarins
Heat Treatment
Stored Products Pest Control
Rots
Mandarina
Tratamiento Térmico
Control de Plagas (prod alm)
Podredumbres
Postharvest
Wwithout Agrochemicals
Poscosecha
Sin Agroquímicos
Online Access:http://hdl.handle.net/20.500.12123/14285
Summary:Heat treatments such as curing in a chamber (T 37°C and HR 90%) and treatment by Immersion of mandarins in hot water are alternatives to avoid the use of agrochemicals1,2,3. However, it must be avoided that they alter other aspects of the quality of the fruits. (internal quality or dehydration). The objective was to evaluate water treatments at high temperature and cured for less than 24 hours, that are effective, without altering the quality of the fruits.

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