Jícama

Development of Chilling Injury in Five Jicama Cultivars

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Five commercially important jicama (Pachyrhizus erosus) cultivars (‘Agua Dulce’, ‘Cristalina’, ‘San Juan’, ‘San Miguelito’, and ‘Vega de San Juan’) were stored at 10°C and 13°C to study postharvest quality changes and chilling susceptibility. Decay development, weight loss after storage, internal color and texture, respiration rates and ion leakage were the parameters used to evaluate differences in chilling susceptibility.

Autores: 
Edmundo Mercado-Silva
Autores: 
Rafael Garcia
Autores: 
Adelberto Heredia-Zepeda
Autores: 
Marita Cantwell
Editora: 
Postharvert Biology and Technology
Año: 
1998

Quality Changes in Jicama Roots Stored at Chilling and Nonchilling Temperatures

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Mature jicama roots (Pachyrhizus erosus (L.) Urban cv. Agua Dulce) were stored at 5, 10, 13, and 20C for 1, 2 or 3 weeks and then transferred to ambient conditions (18-23C) for 1 week. Storage of roots at 5C and 10C for 2 weeks resulted in chill-induced decay and loss of intact root firmness. Increased rates of water loss after storage was another indicator of chilling injury; poststorage water loss rates after storage at 5C and 10C were double the rates of roots stored at 13C and 20C.

Autores: 
Edmundo Mercado-Silva
Autores: 
Marita Cantwell
Editora: 
UC Davis Department of Food Science and Technology
Año: 
1998

Variation in Chilling Susceptibility of Jicama Roots

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Jicama (Pachyrhizus erosus) is a traditional root vegetable of Mexico. Important quality chracteristics include a smooth well shaped root, freedom from mechanical damage to the peel, and a crisp white flesh. No chilling injury is observed on roots stored 3 to 4 weeks at 13ºC.

Autores: 
E. Mercado-Silva
Autores: 
V. Rubatzky
Autores: 
M.I. Cantwell
Editora: 
UC Davis Department of Food Science and Technology
Año: 
1998

Changes in the Quality of Fresh-cut Jicama in Relation to Storage Temperatures and Controlled Atmospheres

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Autores: 
E.N. Aquino-Bolanos
Autores: 
M.I. Cantwell
Autores: 
G. Peiser
Autores: 
E. Mercado-Silva
Editora: 
Journal of Food Science
Año: 
2000

Induction of Chilling Injury in Jicama (Pachyrhizus erosus) Roots Changes in Texture, Color and Phenolics

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Autores: 
Marita I. Cantwell
Autores: 
Galen Peiser
Autores: 
Edmundo Mercado-Silva
Editora: 
Postharvert Biology and Technology
Año: 
2002

Cultivos no tradicionales y su potencial de exportación como frutos mínimamente procesados

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Mercado de Exportación de Productos Hortícolas

El principal mercado de exportación de frutas y hortalizas en estado fresco de México es Estados Unidos, que absorbe aproximadamente el 90% de las operaciones comerciales de este sector. Para Estados Unidos, México es su principal proveedor de frutas (22%) y de hortalizas (59%) (STAT-USA, 1,999) lo cual muestra la amplia dependencia e importancia de ese mercado en el comercio exterior hortícola mexicano.

Autores: 
Edmundo Mercado Silva
Editora: 
Simposium "Estado actual del mercado de frutos y vegetales cortados en Iberoamérica" San Jose, Costa Rica
Año: 
2004

Postharvest - Jicama

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This article presents postharvest information and storage requirements for Jicama. It also includes information on quality characteristics, maturity indices, grading, packaging, pre-cooling, retail display, chilling sensitivity, ethylene production and sensitivity, respiration rates, physiological disorders, postharvest pathology, quarantine issues, and suitability as fresh-cut product.

Autores: 
Marita Cantwell
Editora: 
USDA Agriculture Handbook
Año: 
2004
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