000			02022nam a2200253Ia 4500
001			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.
002			CONSERVACION DE PETALOS DE DALIA (DAHLIA SSP.) CON
008			220117s xx 000 0 und d
010			_a185989
530			_aDisponible en PDF
650			_aCalidad del producto _9148310
650			_aDahlia _xAlimentos _9160926
650			_aDahlia _xFoods _9160927
650			_aPhysicochemical properties _9147535
650			_aPostharvest treatment _9160928
650			_aProduct quality _9148311
650			_aPropiedades fisicoquímicas _9139393
650			_aTratamiento postcosecha _9160929
700			_aBeryl Colinas León, María Teresa _9160930
700			_aMartínez Damián, María Teresa, asesor _9163766
700			_aMejía Muñoz, José Merced, asesor _9163767
942			_cTESIS H472 2015
999			_c185989 _d185989