02022nam a2200253Ia 4500 IA_Ray florets of five different varieties of dahlias were place in clamshell containers of known volume, and kept at 4 ° C and room temperature (22 ±2 ° C). A completely factorial randomized 2 x 5 design, with three replications. Weight loss (%), total soluble solids (TSS), titratable acidity (TA), respiration rate (TR) and ethylene production (PE) were analyzed. Also a sensory evaluation using the five-point hedonic scale was conducted, evaluating the attributes of taste, palatable texture, visual appearance and rotting. The results indicated that at lower temperature, the physical, chemical and sensory characteristics of the ray florets of dahlia, were kept for 14 days, compared to those kept at 22 ° C, where the quality of florets was lost after the day 3 of storage. At 4 ° C the yellow variety presented the lowest weight loss, TSS, TR and PE. The yellow and white varieties showed the heighest values of brightness, chroma and hue angle. Finally, in the sensory evaluation, the red, cherry and white varieties showed good texture and good flavor, in all the varieties there were no signs of rot during the storage period. CONSERVACION DE PETALOS DE DALIA (DAHLIA SSP.) CON 220117s xx 000 0 und d 185989 Disponible en PDF Calidad del producto 148310 Dahlia Alimentos 160926 Dahlia Foods 160927 Physicochemical properties 147535 Postharvest treatment 160928 Product quality 148311 Propiedades fisicoquímicas 139393 Tratamiento postcosecha 160929 Beryl Colinas León, María Teresa 160930 Martínez Damián, María Teresa, asesor 163766 Mejía Muñoz, José Merced, asesor 163767 TESIS H472 2015 185989 185989