Evaluation of the ripening process of the Lulo (Solanum quitoense Lam) Castilla variety
DOI:
https://doi.org/10.24054/limentech.v8i1.1516Keywords:
CIEL * a * b *,, ripeness,, ulo,, postharvest,, storageAbstract
It was carried out a monitoring of the ripening process of the lulo Castilla variety harvested in the green stage in order to establish the physiological, physicochemical and enzymatic changes that occur during the stages of the organoleptic ripening of the fruit in bulk storage in natural environment. In this study as variables of response were considered the respiration rate, transpiration, moisture, pH, soluble solids, acidity, sugar reducers, color, fi rmness and the pec-tinesterase. The results indicated that the lulo is a product which organoleptic ripening is fully generated during the fi rst seven days, where the fi rmness, the pectinesterase activity and color are the features in which there are signifi cant changes when being stored in bulk to 20°C and 75% of relative humidity.
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