01984nam a2200241Ia 4500001114400000002005101144008003701195010001101232530002201243650003501265650003201300650002801332650004101360650003601401650002801437650004301465650003801508700004901546700005701595700005101652942002001703999001901723IA_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.) CON220117s    xx            000 0 und d  a185989  aDisponible en PDF  aCalidad del producto  9148310  aDahliaxAlimentos  9160926  aDahliaxFoods  9160927  aPhysicochemical properties  9147535  aPostharvest treatment  9160928  aProduct quality9148311  aPropiedades fisicoquímicas  9139393  aTratamiento postcosecha  9160929  aBeryl Colinas León, María Teresa9160930  aMartínez Damián, María Teresa, asesor 9163766  aMejía Muñoz, José Merced, asesor9163767  cTESIS H472 2015  c185989d185989