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  • Variables Frutas Humedad Relativa (%) Aw (%) T° de Refrigeración (°C) Tasa de Respiración (MG CO2/kg-hr) Tiempo de Vida Util (Días)

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    CinthiaLissetSantacruzSoto
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    The document contains two tables that list various fruits and vegetables. For each one, it provides their humidity levels, water activity (Aw), refrigeration temperature, respiration rate, and shelf life in days. The fruits and vegetables are listed along with the optimal conditions for storing them fresh.

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    INFORMACION

    Original Title

    FRUTAS Y HORTALIZAS

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    The document contains two tables that list various fruits and vegetables. For each one, it provides their humidity levels, water activity (Aw), refrigeration temperature, respiration rate, and shelf life in days. The fruits and vegetables are listed along with the optimal conditions for storing them fresh.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    30 views4 pages

    Variables Frutas Humedad Relativa (%) Aw (%) T° de Refrigeración (°C) Tasa de Respiración (MG CO2/kg-hr) Tiempo de Vida Util (Días)

    Uploaded by

    CinthiaLissetSantacruzSoto
    The document contains two tables that list various fruits and vegetables. For each one, it provides their humidity levels, water activity (Aw), refrigeration temperature, respiration rate, and shelf life in days. The fruits and vegetables are listed along with the optimal conditions for storing them fresh.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 4

    HUMEDAD Aw (%) T° DE TASA DE TIEMPO DE

    VARIABLES RELATIVA REFRIGERACIÓN RESPIRACIÓN (mg VIDA UTIL


    FRUTAS (%) (°C) CO2/kg-hr) (Días)
    Arándano azul 90-95 0.97 -0.5-0 20-40 14
    Arándano rojo 90-95 0.97 2-4 20-40 60-120
    Banana-Plátano 90-95 0.97 13-15 10-20 7-28
    Carambola 85-90 0.97 9-10 5-10 21-28
    Cereza 90-95 0.97 -1-0.5 20-40 14-21
    Ciruelas 90-95 0.97 -0.5-0 10-20 14-35
    Coco 80-85 0.97 0-1.5 10-20 30-60
    Chirimoya 90-95 0.97 13 10-20 14-28
    Durazno 90-95 0.97 -0.5-0 10-20 14-28
    Frambuesa 90-95 0.97 -0.5-0 20-40 2-3
    Granada 90-95 0.97 5 10-20 60-90
    Guanábana 85-90 0.97 13 5-10 7-14
    Guayaba 90 0.97 5-10 5-10 14-21
    Higos 85-90 0.73 -0.5-0 20-40 7-10
    Kiwi 90-95 0.97 -0.5-0 5-10 90-150
    Lima 85-90 0.97 9-10 5-10 42-56
    Mamey sapote 85-95 0.97 13-18 10-20 14-42
    Mandarina 90-95 0.97 4-7 5-10 14-28
    Mango 90-95 0.97 13 10-20 14-21
    Manzana 90-95 0.97 -1-4 5-10 30-180
    Maracuyá 85-90 0.97 7-10 5-10 21-35
    Melón 90-95 0.97 7-10 10-20 12-21
    Membrillo 90 0.97 -0.5-0 10-20 60-90
    Mora 90-95 0.97 -0.5-0 10-20 2-3
    Naranja 85-90 0.97 0-9 5-10 56-84
    Papaya 85-90 0.97 7-13 10-20 7-21
    Pepino dulce 95 0.97 5-10 10-20 28
    Pera 90-95 0.97 -1.5-0.5 5-10 60-210
    Sandia 90 0.97 10-15 10-20 14-21
    Tamarindo 90-95 0.97 7 5-10 21-28
    Tuna 90-95 0.97 2-4 5-10 21
    Uva 90-95 0.97 -0.5-0 5-10 14-56

    Cuadro N°1. HR, Aw, T° de refrigeración, Tasa de respiración, Vida útil de las diversas frutas.

    Fuente: Elaboración Propia (2016)


    Cuadro N°2. HR, Aw, T° de refrigeración, Tasa de respiración, Vida útil de las diversas hortalizas.

    HUMEDAD Aw (%) T° DE TASA DE TIEMPO DE


    VARIABLES RELATIVA REFRIGERACIÓN RESPIRACIÓN (mg VIDA UTIL
    HORTALIZAS (%) (°C) CO2/kg-hr) (Días)
    Aceituna fresca 85-90 0.97 5-10 <5 28-42
    Acelga 95-100 0.97 0 20-40 10-14
    Achicoria 95-100 0.97 0 20-40 14-21
    Ajo 65-70 0.97 0 5-10 180-210
    Albahaca 85-95 0.97 0 20-40 7
    Apio 98-100 0.97 0 20-40 30-90
    Arveja 95-98 0.87 0 20-40 7-14
    Berenjena 90-95 0.97 8-12 20-40 7
    Brócoli 95-100 0.97 0 >60 14-21
    Cebolla bulbo 65-70 0.97 0 10-20 30-240
    Coliflor 95-98 0.97 0 20-40 21-28
    Choclo 95-98 0.87 0-1.5 10-20 5-8
    Espárrago 95-100 0.97 0-2 >60 14-21
    Espinaca 95-100 0.97 0 >60 10-14
    Haba 90-98 0.87 0-2 20-40 7-14
    Lechuga 98-100 0.97 0-2 10-20 14-21
    Nabo 90-95 0.97 0 10-20 120
    Palta 85-90 0.97 3-13 20-40 14-56
    Papa madura 90-95 0.87 4.5-13 20-40 150-300
    Perejil 95-100 0.97 0 20-40 30-60
    Pimiento 90-95 0.97 7-13 20-40 14-21
    Rabanito 95-100 0.97 0 20-40 21-28
    Remolacha 98-100 0.97 0 20-40 10-14
    Repollo 98-100 0.97 0 10-20 150-180
    Tomate rojo 90-95 0.97 8-10 10-20 8-10
    Yuca 85-96 0.87 0-5 20-40 30-60
    Zanahoria 98-100 0.97 0 10-20 210-270
    Zapallos 50-70 0.97 5-10 10-20 7-14

    Fuente: Elaboración Propia (2016)

    LINKOGRAFÍA:
     http://www.fao.org/docrep/006/y4893s/y4893s06.htm
     http://www2.inia.cl/medios/subsitios/nodohortofruticola/Tallerdepostocsechayentomologia/PostCo
    sechaFrutasyHortalizas-BrunoDefilippi.pdf
     http://www.equinlab.com/pdf_/La%20importancia%20de%20la%20actividad%20de%20agua
    %20(aw).pdf

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